Coalho Cheese Made with Protease from Thermomucor indicae‐seudaticae N31: Technological Potential of the New Coagulant for the Production of High‐Cooked Cheese-Reference-Cited by-同舟云学术

Coalho Cheese Made with Protease from Thermomucor indicae‐seudaticae N31: Technological Potential of the New Coagulant for the Production of High‐Cooked Cheese

Published:2016-01-22 Issue:3 Volume:81 Page:C563-C568
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Merheb‐Dini Carolina¹,Chaves Karina S.¹,Gomes Eleni²,da Silva Roberto²,Gigante Mirna L.¹

Affiliation:

1. Faculty of Food EngineeringUniv. of Campinas – UNICAMP P.O. Box 6121, CEP 13083‐970 Campinas SP Brazil

2. Laboratory of Biochemistry and Applied Microbiology – Inst. de BiociênciasLetras e Ciências Exatas (IBILCE) – Univ. Estadual Paulista Júlio de Mesquita Filho (UNESP) Rua Cristóvão Colombo 2265, CEP 15054‐000 São José do Rio Preto SP Brazil

Funder

National Council for Scientific Development (CNPq) and Technological and Foundation for Research Support of the State of São Paulo (FAPESP)

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.13217

Reference27 articles.

1. ABIQ – Associação Brasileira das Indústrias de Queijos (Brazilian Association of Cheese Industries).2012.Evolution of the Brazilian Cheese Market.

2. Yield, changes in proteolysis, and sensory quality of Prato cheese produced with different coagulants

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