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Título: | Accelerated ripening of Manchego type cheese by added commercial enzyme preparation from Aspergillus oryzae |
Autor: | Fernández-García, Estrella CSIC; Olano, Agustín CSIC ; Cabezudo Ibáñez, María Dolores CSIC; Martín-Álvarez, Pedro J. CSIC ORCID; Ramos González, María Mercedes CSIC | Palabras clave: | Accelerated cheese ripening Proteolysis in cheese |
Fecha de publicación: | jun-1993 | Editor: | Elsevier | Citación: | Enzyme and Microbial Technology 15(6): 519-524 (1993) | Resumen: | The effect of the addition of an enzyme preparation from Aspergillus oryzae (Flavor Age) on proteolysis and sensory characteristics of Manchego type cheese made from a mixture of ewes' and cows' milk was studied. Proteolysis, as measured by noncasein nitrogen, trichloroacetic acid-soluble nitrogen, sulfosalicylic acid-soluble nitrogen, free amino acids, and polyacrylamide gel electrophoresis (PAGE) of casein fraction, increased on adding the enzyme. Neither bitter taste nor off-flavors were detected in the enzyme concentration range used (25–50 mg kg−1 milk). Sensory analysis showed significant differences between estimated age and real ripening time of cheeses made with 50 mg kg−1 of Flavor Age, with significantly higher-quality scores for the cheeses with added enzyme. | Versión del editor: | http://dx.doi.org/10.1016/0141-0229(93)90086-H | URI: | http://hdl.handle.net/10261/256706 | DOI: | 10.1016/0141-0229(93)90086-H | Identificadores: | doi: 10.1016/0141-0229(93)90086-H issn: 0141-0229 |
Aparece en las colecciones: | (IFI) Artículos |
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