Yield, changes in proteolysis, and sensory quality of Prato cheese produced with different coagulants
Open accessAbstract
The objective of this research was to compare the effect of 2 fungal proteases, one that is already commercially established as a milk-clotting agent and another produced at the laboratory scale, on Prato cheese composition, protein and fat recovery, yield, and sensory characteristics. Cheeses were produced according to the traditional protocol, using protease from the fungus Thermomucor indicae-seudaticae N31 and commercial coagulant from Rhizomucor spp. as clotting agents. A 2×6 factorial design with 3 replications was performed: 2 levels of coagulants and 6 levels of storage time. After 5, 12, 19, 33, 43, and 53d of refrigerated storage (12°C), cheeses were monitored for proteolysis, firmness, and casein degradation by capillary electrophoresis. Sensory acceptance was evaluated after 29d of manufacturing. The different coagulants did not statistically affect Prato cheese composition, protein and fat recovery, and yield. Both cheeses presented good sensory acceptance. Proteolysis increased and firmness decreased for both cheeses during the storage time, as expected for Prato cheese. Caseins were well separated by capillary electrophoresis and the results showed, with good resolution, that the cheeses exhibited similar protein hydrolysis profile. Both cheeses presented good sensory acceptance. The gathered data showed that the protease from T. indicae-seudaticae N31 presented similar action compared with the commercial enzyme, indicating its efficiency as clotting agent for Prato cheese manufacture.
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Use of MCE from Thermomucor indicae-seudaticae in Prato cheese contributed to the development of soft texture and favorable sensory acceptance.
“Conversely, Alves et al. (2013) demonstrated that the use of MCE from Thermomucor indicae-seudaticae in Prato cheese contributed to the development of soft texture and favorable sensory acceptance.”
From Invited review: Milk-clotting enzymes of microbial origin and their role in cheesemaking-A review. (2025) · cites this paper as Alves et al., 2013
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- Authors
- Alves, L. S., Merheb-Dini, C., Gomes, E., da Silva, R., & Gigante, M. L.
- Affiliations
- Universidade Estadual de Campinas (UNICAMP) (BR)
- Instituto de Biociências, Letras e Ciências Exatas, câmpus de São José do Rio Preto (BR)
- Venue
- Journal of Dairy Science
- Publisher
- American Dairy Science Association
- Published
- 2013-12
- Volume
- 96
- Issue
- 12
- Pages
- 7490-7499
- ISSN
- 0022-0302 (ISSN-L)
- OpenAlex
- W2000085723
- Cited by
- 34
- References
- 26
- Citations by year
- 2025: 2 · 2024: 3 · 2023: 3 · 2022: 3 · 2021: 4 · 2020: 3 · 2019: 4 · 2018: 2 · 2017: 3 · 2016: 4 · 2015: 3
- FWCI
- 2.05
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- Locations
- Journal of Dairy Science (publishedVersion, cc-by-nc-nd)
- PubMed (publishedVersion)
- LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas) (publishedVersion, other-oa)
- Acervo Digital da Universidade Estadual Paulista (Universidade Estadual Paulista) (submittedVersion, other-oa)
- Americanae (AECID Library) (submittedVersion, other-oa)
- Funders
- Fundação de Amparo à Pesquisa do Estado de São Paulo (11/51158-8)
- Conselho Nacional de Desenvolvimento Científico e Tecnológico (-8 and)
- Topics
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Biotechnology › Enzyme Production and Characterization
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
- Keywords
- Prato cheese, fungal proteases, cheese coagulants, Rhizomucor, proteolysis, casein degradation, cheese yield, cheese hardness, cold storage, sensory acceptability, traditional cheese production
- MeSH terms
- Animals, Caseins, Cheese, Coagulants, Dairying, Dietary Fats, Dietary Proteins, Hydrolysis, Electrophoresis, Capillary, Proteolysis
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