This study aimed to evaluate the milk clotting capacity (MCA), and caseinolytic activity (CA) of crude coagulant from the stomachs of adult rabbits (RC), and their influence on the composition, proteolysis, and textur...This study aimed to evaluate the milk clotting capacity (MCA), and caseinolytic activity (CA) of crude coagulant from the stomachs of adult rabbits (RC), and their influence on the composition, proteolysis, and texture of type Prato cheese. We tested two ways for salting the abomasum and three levels of pH and times for enzyme activation. The presence of enzymes and caseinolytic activity in RC was assayed by SDS-PAGE. The effects of three pH levels and the milk’s temperature on RC’s water-holding capacity (WHC) were evaluated. Brazilian Prato cheese type was developed and its proximate composition, texture, and change during ripening were assessed. The saturated NaCl solutions (37%, m/v) were more efficient for enzyme extraction from adult rabbit stomachs, and conditions of pH of 4.3 for 24 h showed better performance for enzyme activation into RC. An early and more active proteolytic reaction of RC on bovine caseinate was appreciated at the first 5 min of digestion when compared to commercial chymosin (CC). The water holding capacity of gel coagulated by RC was optimum at pH 6.4 and 37°C and is highly dependent on pH and temperature parameters. Total dry extract and fat were higher for treatment coagulated with RC. Conversely, hardness, gumminess, and chewability were lower in the same treatment. Yield, protein content, and changes that occurred during the ripening stage of cheeses were similar for both treatments, demonstrating that casein proteolysis was developed in a similar way. Coagulants from adult rabbits’ stomachs can be used to make semi-cooked curd cheeses.展开更多
SMEs(Small and medium-sized enterprises)集群现象是意大利时装产业最显著的特征之一,为意大利构建国家时尚身份、掌握全球时尚话语权起到至关重要的作用。本文深入探析意大利SMEs集群现象的成因及优势,并以“二战”后普拉托羊毛纺织...SMEs(Small and medium-sized enterprises)集群现象是意大利时装产业最显著的特征之一,为意大利构建国家时尚身份、掌握全球时尚话语权起到至关重要的作用。本文深入探析意大利SMEs集群现象的成因及优势,并以“二战”后普拉托羊毛纺织工业区为案例进行论证,为推动我国服装产业的集群化发展和打造柔性供需链提供些许参考。展开更多
文摘This study aimed to evaluate the milk clotting capacity (MCA), and caseinolytic activity (CA) of crude coagulant from the stomachs of adult rabbits (RC), and their influence on the composition, proteolysis, and texture of type Prato cheese. We tested two ways for salting the abomasum and three levels of pH and times for enzyme activation. The presence of enzymes and caseinolytic activity in RC was assayed by SDS-PAGE. The effects of three pH levels and the milk’s temperature on RC’s water-holding capacity (WHC) were evaluated. Brazilian Prato cheese type was developed and its proximate composition, texture, and change during ripening were assessed. The saturated NaCl solutions (37%, m/v) were more efficient for enzyme extraction from adult rabbit stomachs, and conditions of pH of 4.3 for 24 h showed better performance for enzyme activation into RC. An early and more active proteolytic reaction of RC on bovine caseinate was appreciated at the first 5 min of digestion when compared to commercial chymosin (CC). The water holding capacity of gel coagulated by RC was optimum at pH 6.4 and 37°C and is highly dependent on pH and temperature parameters. Total dry extract and fat were higher for treatment coagulated with RC. Conversely, hardness, gumminess, and chewability were lower in the same treatment. Yield, protein content, and changes that occurred during the ripening stage of cheeses were similar for both treatments, demonstrating that casein proteolysis was developed in a similar way. Coagulants from adult rabbits’ stomachs can be used to make semi-cooked curd cheeses.
文摘SMEs(Small and medium-sized enterprises)集群现象是意大利时装产业最显著的特征之一,为意大利构建国家时尚身份、掌握全球时尚话语权起到至关重要的作用。本文深入探析意大利SMEs集群现象的成因及优势,并以“二战”后普拉托羊毛纺织工业区为案例进行论证,为推动我国服装产业的集群化发展和打造柔性供需链提供些许参考。
