Study of the proteolysis of Colonial cheeses from Serra Catarinense during ripening at ambient temperature
DOI:
https://doi.org/10.14295/2238-6416.v76i1.827Keywords:
stability, nitrogen fraction, proteolysis index.Abstract
The artisanal cheese from Serra Catarinense, known as Colonial, can be made with raw milk, thus requiring greater care during the elaboration stages. Ripening, one of the steps that can contribute to the development of the sensory characteristics of each cheese, is a slow process, but it can be accelerated by using high temperatures. The objective of this work was to evaluate proteolysis in eight samples of Colonial cheeses produced in the state of Santa Catarina during 40 days of ripening at a temperature of 24 ± 1 ºC. The determinations of nitrogen fractions, total protein, extension, and depth of proteolysis indexes were carried out. The contents of total protein, soluble nitrogen at pH 4.6, and non-protein nitrogen soluble at 12% TCA showed a gradual increase in the analysis intervals. The results related to the mean of the ripening extension ranged from 7.41% to 16.88% and the ripening depth from 2.85% to 15.02%. The results of the ripening indexes at room temperature of the Colonial cheeses demonstrate that, for a period of 40 days, the biochemical processes that occur during the ripening of the products promoted the proteolysis of the studied cheeses.
Downloads
Published
Issue
Section
License
Term of Responsibility and Transference of Author Rights
The undersigned authors of the article entitled "INSERT TITLE" declare to have read and approved all the manuscript. The authors agree to submit it to the Journal of Candido Tostes Dairy Institute for evaluation and possible publication as true, authentic, and original results. This statement implies that the manuscript, regardless of language, was not submitted to other journals with the same purpose. The authors acknowledge that will be required to provide retractions or corrections of errors related to the article, if necessary. The authors are aware of the guidelines and editorial policy of the Journal and assign copyright to the Journal of Candido Tostes Dairy Institute with the exclusive right to print, publish and sell the product worldwide, in all languages and media. Therefore, it is forbidden to authors reproduce wholly or partially the submitted manuscript in any other part or media, print or electronic. Thus, the authors declare that accepts to transfer the rights of graphic reproduction to the Journal of Candido Tostes Dairy Institute in the case of the article with the above title (or title that later come to be adopted, to meet the suggestions of the editors and reviewers) will be published in the Journal of Candido Tostes Dairy Institute. In addition, the authors agree to appoint _(name)___________ as the corresponding author.
This term should be signed by all authors in the order of authorship, stating:
Date;
Authors name without abbreviation;
Document number;
Title/position of each author;
e-mail; and
the area for evaluation of the paper.
