Mineral fortification modifies physical and microstructural characteristics of milk gels coagulated by a bacterial enzymatic pool

Abstract: An enzymatic pool from the Amazonian bacterium Bacillus sp. P7 was used as milk coagulant. Discovery of novel coagulants is of great interest in dairy industry for the development of new textures in cheese. Color, mechanical and microstructural characterization of milk gels induced by the...

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Detalles Bibliográficos
Autores principales: Lombardi, Julia, Pellegrino, José Manuel, Soazo, Marina, Folmer Corrêa, Ana Paula, Brandelli, Adriano, Risso, Patricia H., Boeris, Valeria
Formato: Artículo
Lenguaje:Inglés
Publicado: Elsevier 2020
Materias:
INDUSTRIA LACTEA
BACILLUS SUBTILIS
LECHE
CALCIO
MAGNESIO
MINERALIZACION
SODIO
ZINC
GELIFICACION
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/9645
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139123456789-9645
record_format dspace
institution Universidad Católica Argentina
institution_str I-33
repository_str R-139
collection Repositorio Institucional de la Universidad Católica Argentina (UCA)
language Inglés
topic INDUSTRIA LACTEA
BACILLUS SUBTILIS
LECHE
CALCIO
MAGNESIO
MINERALIZACION
SODIO
ZINC
GELIFICACION
spellingShingle INDUSTRIA LACTEA
BACILLUS SUBTILIS
LECHE
CALCIO
MAGNESIO
MINERALIZACION
SODIO
ZINC
GELIFICACION
Lombardi, Julia
Pellegrino, José Manuel
Soazo, Marina
Folmer Corrêa, Ana Paula
Brandelli, Adriano
Risso, Patricia H.
Boeris, Valeria
Mineral fortification modifies physical and microstructural characteristics of milk gels coagulated by a bacterial enzymatic pool
topic_facet INDUSTRIA LACTEA
BACILLUS SUBTILIS
LECHE
CALCIO
MAGNESIO
MINERALIZACION
SODIO
ZINC
GELIFICACION
description Abstract: An enzymatic pool from the Amazonian bacterium Bacillus sp. P7 was used as milk coagulant. Discovery of novel coagulants is of great interest in dairy industry for the development of new textures in cheese. Color, mechanical and microstructural characterization of milk gels induced by the bacterial enzymatic pool was carried out. Effect of mineral fortification on these characteristics was studied. Whiter gels with smaller pore diameters were obtained in the presence of Ca2+ or Mg2+. These characteristics seemed to be influenced by the effect of ionic strength on casein structure which was also evidenced by digital texture features analysis. On the other hand, specific affinity of the assayed cations for milk proteins showed to be important in the development of the mechanical texture of the gels. Firmness and fracture force of milk gels obtained in the presence of Zn2+ or Ca2+ were higher than in the presence of Mg2+ and Na2+.
format Artículo
author Lombardi, Julia
Pellegrino, José Manuel
Soazo, Marina
Folmer Corrêa, Ana Paula
Brandelli, Adriano
Risso, Patricia H.
Boeris, Valeria
author_facet Lombardi, Julia
Pellegrino, José Manuel
Soazo, Marina
Folmer Corrêa, Ana Paula
Brandelli, Adriano
Risso, Patricia H.
Boeris, Valeria
author_sort Lombardi, Julia
title Mineral fortification modifies physical and microstructural characteristics of milk gels coagulated by a bacterial enzymatic pool
title_short Mineral fortification modifies physical and microstructural characteristics of milk gels coagulated by a bacterial enzymatic pool
title_full Mineral fortification modifies physical and microstructural characteristics of milk gels coagulated by a bacterial enzymatic pool
title_fullStr Mineral fortification modifies physical and microstructural characteristics of milk gels coagulated by a bacterial enzymatic pool
title_full_unstemmed Mineral fortification modifies physical and microstructural characteristics of milk gels coagulated by a bacterial enzymatic pool
title_sort mineral fortification modifies physical and microstructural characteristics of milk gels coagulated by a bacterial enzymatic pool
publisher Elsevier
publishDate 2020
url https://repositorio.uca.edu.ar/handle/123456789/9645
work_keys_str_mv AT lombardijulia mineralfortificationmodifiesphysicalandmicrostructuralcharacteristicsofmilkgelscoagulatedbyabacterialenzymaticpool
AT pellegrinojosemanuel mineralfortificationmodifiesphysicalandmicrostructuralcharacteristicsofmilkgelscoagulatedbyabacterialenzymaticpool
AT soazomarina mineralfortificationmodifiesphysicalandmicrostructuralcharacteristicsofmilkgelscoagulatedbyabacterialenzymaticpool
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bdutipo_str Repositorios
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