Abstract

The effect of type of lamb rennet paste and of encapsulated probiotics in the rennet on the maturing process of Pecorino cheese was studied. Different types of rennet paste were obtained from lamb fed artificial milk, or artificial milk with Lactobacillus acidophilus, or artificial milk with a mix of Bifidobacterium longum and Bifidobacterium lactis; moreover aliquots of these rennets were added with encapsulated cells of L. acidophilus or of a mix of B. longum and B. lactis. Experimental rennet pastes with and without encapsulated probiotics were used for the production of Pecorino cheese characterized for the proteolytic and lipolytic pattern at 120 days of ripening. High probiotic viability in cheese ripened at 120 d sustained the proteolytic process, in particular probiotic strains influenced peptidase activities and free amino acid profile of Pecorino cheese.Lipolysis in cheese seemed to be influenced greatly by the enzymatic pattern carried out by rennet paste.

Autore Pugliese

• Sevi Agostino,carmelo

Tutti gli autori

• Santillo A. , Bevilacqua A. , Corbo M. R. , Sevi A. , Sinigaglia M. , Albenzio M.

Titolo volume/Rivista

INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES

Anno di pubblicazione

2014

ISSN

1466-8564

ISBN

Non Disponibile

Numero di citazioni Wos

6

Ultimo Aggiornamento Citazioni

Non Disponibile

Numero di citazioni Scopus

5

Ultimo Aggiornamento Citazioni

Non Disponibile

Settori ERC

Non Disponibile

Codici ASJC

Non Disponibile