Exogenous enzymes in dairy technology: acidic proteases from processing discards of shrimp Pleoticus muelleri and their use as milk-clotting enzymes for cheese manufacture
Argentina is the seventh largest world producer of cheese. Owing to the profitability of this industry, more than a thousand of dairy companies and farms exclusively produce cheeses, and, thus, this activity utilises 42% of total raw milk production of the country. Due to the increase in cheese dema...
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2017
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v52_n2_p341_Pereira http://hdl.handle.net/20.500.12110/paper_09505423_v52_n2_p341_Pereira |
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paper:paper_09505423_v52_n2_p341_Pereira2023-06-08T15:54:46Z Exogenous enzymes in dairy technology: acidic proteases from processing discards of shrimp Pleoticus muelleri and their use as milk-clotting enzymes for cheese manufacture Acidic proteinases biotechnology cheese dairy technology discards shrimp Biotechnology Cheeses Enzymes Processing Shellfish Acidic proteinases Aspartic protease Biotechnological process Cheese-making process Discards Milk coagulation Milk-clotting enzyme Shrimp Dairies Argentina is the seventh largest world producer of cheese. Owing to the profitability of this industry, more than a thousand of dairy companies and farms exclusively produce cheeses, and, thus, this activity utilises 42% of total raw milk production of the country. Due to the increase in cheese demand, and because calf rennet is relatively expensive, this has motivated the study of new sources of proteases due to the potential use in biotechnological processes. Previously, crustacean proteases have been considered as good rennet substitutes for milk coagulation during the cheese making process. The aim of this study was to evaluate and characterise acidic proteases obtained from Pleoticus muelleri discards and their proteolytic capability as well as their potential use as a milk-clotting agent. The activity of aspartic proteases and the satisfactory acceptation by the taste panel for cheese made with shrimp's enzymes suggest that P. muelleri proteins offer a high potential for use in dairy biotechnological processes with potential use as milk-clotting agents for cheese making. © 2016 Institute of Food Science and Technology 2017 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v52_n2_p341_Pereira http://hdl.handle.net/20.500.12110/paper_09505423_v52_n2_p341_Pereira |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
Acidic proteinases biotechnology cheese dairy technology discards shrimp Biotechnology Cheeses Enzymes Processing Shellfish Acidic proteinases Aspartic protease Biotechnological process Cheese-making process Discards Milk coagulation Milk-clotting enzyme Shrimp Dairies |
| spellingShingle |
Acidic proteinases biotechnology cheese dairy technology discards shrimp Biotechnology Cheeses Enzymes Processing Shellfish Acidic proteinases Aspartic protease Biotechnological process Cheese-making process Discards Milk coagulation Milk-clotting enzyme Shrimp Dairies Exogenous enzymes in dairy technology: acidic proteases from processing discards of shrimp Pleoticus muelleri and their use as milk-clotting enzymes for cheese manufacture |
| topic_facet |
Acidic proteinases biotechnology cheese dairy technology discards shrimp Biotechnology Cheeses Enzymes Processing Shellfish Acidic proteinases Aspartic protease Biotechnological process Cheese-making process Discards Milk coagulation Milk-clotting enzyme Shrimp Dairies |
| description |
Argentina is the seventh largest world producer of cheese. Owing to the profitability of this industry, more than a thousand of dairy companies and farms exclusively produce cheeses, and, thus, this activity utilises 42% of total raw milk production of the country. Due to the increase in cheese demand, and because calf rennet is relatively expensive, this has motivated the study of new sources of proteases due to the potential use in biotechnological processes. Previously, crustacean proteases have been considered as good rennet substitutes for milk coagulation during the cheese making process. The aim of this study was to evaluate and characterise acidic proteases obtained from Pleoticus muelleri discards and their proteolytic capability as well as their potential use as a milk-clotting agent. The activity of aspartic proteases and the satisfactory acceptation by the taste panel for cheese made with shrimp's enzymes suggest that P. muelleri proteins offer a high potential for use in dairy biotechnological processes with potential use as milk-clotting agents for cheese making. © 2016 Institute of Food Science and Technology |
| title |
Exogenous enzymes in dairy technology: acidic proteases from processing discards of shrimp Pleoticus muelleri and their use as milk-clotting enzymes for cheese manufacture |
| title_short |
Exogenous enzymes in dairy technology: acidic proteases from processing discards of shrimp Pleoticus muelleri and their use as milk-clotting enzymes for cheese manufacture |
| title_full |
Exogenous enzymes in dairy technology: acidic proteases from processing discards of shrimp Pleoticus muelleri and their use as milk-clotting enzymes for cheese manufacture |
| title_fullStr |
Exogenous enzymes in dairy technology: acidic proteases from processing discards of shrimp Pleoticus muelleri and their use as milk-clotting enzymes for cheese manufacture |
| title_full_unstemmed |
Exogenous enzymes in dairy technology: acidic proteases from processing discards of shrimp Pleoticus muelleri and their use as milk-clotting enzymes for cheese manufacture |
| title_sort |
exogenous enzymes in dairy technology: acidic proteases from processing discards of shrimp pleoticus muelleri and their use as milk-clotting enzymes for cheese manufacture |
| publishDate |
2017 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09505423_v52_n2_p341_Pereira http://hdl.handle.net/20.500.12110/paper_09505423_v52_n2_p341_Pereira |
| _version_ |
1768544419963731968 |