EVALUATION OF NITROGENOUS COMPOUNDS IN LIGHT PRATO-TYPE CHEESE WITH WHEAT FIBER, GELATIN AND ADJUNCT CULTURE (LACTOBACILLUS RHAMNOSUS) DURING RIPENING

Authors :: Cilda Piccoli Ghisleni
Rosicler Colet
Helen Treichel
Alexandre José Cichoski
Eunice Valduga
Fernanda Fatima Rauber
Lídia Tiggemann
Source :: Journal of Food Process Engineering. 35:209-221
Publication Year :: 2011
Publisher :: Wiley, 2011.
Abstract: The present study aimed to evaluate the effects of the addition of the gelatin, the wheat fiber and the Lactobacillus rhamnosus in the proteolysis of the light Prato-type cheese during ripening (60 days). The total nitrogen values differed significantly (P

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