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Publication
Characterization of Colby cheese made with fish enzymes
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Advisor(s)
Abstract(s)
Queijo tipo "Colby" foi fabricado, em quatro ensaios, com extractos de pepsina extraídas de estômagos de atum e de bacalhau, usando-se como testemunho um extracto de estômago de vitelo ("rennet" comercial). Os extractos enzimáticos foram padronizados, de modo a que os volumes usados conduzissem aos mesmos tipos de coagulação do leite, usando-se para o efeito, como substrato de Ca, uma solução de "Berridge" a pH 6.3. Os tempos de coagulação foram cerca de duas vezes superiores aos de extractos de vitelo. As texturas e os rendimentos em queijo, obtidos por acção dos três extractos enzimáticos não diferiram significativamente. Os queijos foram analisados depois de estarem um mês numa câmara de cura a 10°C. As análises sensoriais de todas as amostras de queijo revelaram o desenvolvimento de um gosto amargo. Microfotografias das microestruturas das coalhadas e dos queijos com 1 mês de cura, tiradas com um microscópio electrónico, não revelaram diferenças significativas entre as amostras analisadas. Pode concluir-se que o grau de pureza das pepsinas de atum e bacalhau podem produzir queijo tipo "Colby" aceitável que não requere mais de três meses de cura, e que como fundido, as enzimas usados são inactivados pelas temperaturas elevadas a que são submetidos. Purificações posteriores dos extractos enzimáticos poderão melhorar a especificidade das enzimas e, embora a custos mais elevados, poderão reduzir a lentidão da proteólise.
ABSTRACT: Colby cheese was produced using the tuna and cod pepsin preparations, and with calf rennet as a control, in four trials. The enzymes were standardized to the same milk-clotting strength on Berridge as substrate of Ca at pH 6.3; the setting times were a little more than twice as long as calf. The texture and yield of cheese from the three enzymes were not significantly different. Cheeses were stored at 10 ºC and analysed one month after production. Sensory analysis of all cheeses made revealed the development of bitterness. Scanning electron micrographs of the one month cheese revealed no major differences between tuna and cad pepsin cheese compared to the control. It would appear that this level of purity of tuna and cod pepsin might be capable of producing acceptable Colby cheese for applications that do not require aging of more than three months and that use heat to inactivate the enzyme, such as processed cheese spread. Further purification may improve the specificity of the enzyme and reduce delayed proteolysis, but would increase, concomitantly, its cost.
ABSTRACT: Colby cheese was produced using the tuna and cod pepsin preparations, and with calf rennet as a control, in four trials. The enzymes were standardized to the same milk-clotting strength on Berridge as substrate of Ca at pH 6.3; the setting times were a little more than twice as long as calf. The texture and yield of cheese from the three enzymes were not significantly different. Cheeses were stored at 10 ºC and analysed one month after production. Sensory analysis of all cheeses made revealed the development of bitterness. Scanning electron micrographs of the one month cheese revealed no major differences between tuna and cad pepsin cheese compared to the control. It would appear that this level of purity of tuna and cod pepsin might be capable of producing acceptable Colby cheese for applications that do not require aging of more than three months and that use heat to inactivate the enzyme, such as processed cheese spread. Further purification may improve the specificity of the enzyme and reduce delayed proteolysis, but would increase, concomitantly, its cost.
Description
Keywords
Queijo Colby Colby Cheese
Citation
"ARQUIPÉLAGO. Ciências Biológicas e Marinhas = Life and Marine Sciences". ISSN 0870-6581. Nº 11A (1993): 65-72.