Effect of Adjunct Culture <i>Lactobacillus helveticus</i>(B02) on the Composition, Proteolysis, Free Amino Acids Release and Sensory Characteristics of Prato Cheese

作     者：Natália Chinellato de Azambuja Izildinha Moreno Darlila Aparecida Gallina Leila Maria Spadoti Eliana Maria Pettirossi Motta Maria Teresa Bertolodo Pacheco Angela Lima Menêses de Queiroz Adriane Elisabete Costa Antunes 

作者机构：Faculdade de Ciências Aplicadas Universidade Estadual de Campinas (FCA/UNICAMP) Limeira Brazil Centro de Tecnologia de Laticínios Instituto de Tecnologia de Alimentos (TECNOLAT/ITAL) Campinas Brazil Faculdade de Engenharia de Alimentos Universidade Estadual de Campinas (FEA/UNICAMP) Campinas Brazil Centro de Ciência e Qualidade de Alimentos Instituto de Tecnologia de Alimentos (CCQA/ITAL) Campinas Brazil Centro de Tecnologia Universidade Federal da Paraíba João Pessoa Brazil 

出 版 物：《Food and Nutrition Sciences》 (食品与营养科学（英文）)

年 卷 期：2017年第8卷第5期

页      面：512-525页

学科分类：1002[医学-临床医学] 100214[医学-肿瘤学] 10[医学] 

主　　题：Amino Acids Cheese L. helveticus Ripening Sensory Analysis 

摘      要：At semi-industrial scale it was obtained two cheeses, one with aromatic culture (CHN) and the other with also L. helveticus (CHN + LH). Proteolysis during ripening was evaluated using proteolytic indices, electrophoretic profile Urea-PAGE and release of free amino acids. Sensory evaluation was performed by acceptability test. It was observed a 5-fold increase in the fraction corresponding to αs1-I-casein in the CHN cheese and 6.5 times in the CHN + LH cheese and 7.2 and 8.2 increase respectively, for total amino acids. Prato cheese with the adjunct culture showed higher acceptability in terms of overall aroma and flavor.