Fresh cheese production using freeze-dried papain as a vegetable coagulant
The study examined the efficacy of freeze-dried papain enzyme obtained from three Vasconcellea species (V. pubescens, V. chachapoyensis, V. heilbornii) as a natural coagulant in cheese making. Notably, the enzyme V. pubescens demonstrated the most promising results when concentrations of 2 g/L, 4 g/...
| Autores principales: | , , , , , , |
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| Formato: | info:eu-repo/semantics/article |
| Lenguaje: | Inglés |
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Instituto de Tecnologia de Alimentos (ITAL)
2025
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| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12955/2739 https://doi.org/10.1590/1981-6723.00624 |
| _version_ | 1855028662978478080 |
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| author | Villacréz Chavez, Grégor Grimaldo Chávez, Segundo Rivera Botonares, Ralph Vilca Valqui, Nuri Carito Zzuta Puscan, Marileydi Oliva, Manuel Tineo, Daniel |
| author_browse | Grimaldo Chávez, Segundo Oliva, Manuel Rivera Botonares, Ralph Tineo, Daniel Vilca Valqui, Nuri Carito Villacréz Chavez, Grégor Zzuta Puscan, Marileydi |
| author_facet | Villacréz Chavez, Grégor Grimaldo Chávez, Segundo Rivera Botonares, Ralph Vilca Valqui, Nuri Carito Zzuta Puscan, Marileydi Oliva, Manuel Tineo, Daniel |
| author_sort | Villacréz Chavez, Grégor |
| collection | Repositorio INIA |
| description | The study examined the efficacy of freeze-dried papain enzyme obtained from three Vasconcellea species (V. pubescens, V. chachapoyensis, V. heilbornii) as a natural coagulant in cheese making. Notably, the enzyme V. pubescens demonstrated the most promising results when concentrations of 2 g/L, 4 g/L, and 6 g/L were used to produce fresh cheese, while other enzyme species exhibited lower efficacy. The optimal yield of fresh cheese with minimal residual enzyme was achieved when a 2 g/L dose of papain enzyme was employed at a coagulation temperature of 30 °C, resulting in physicochemical and organoleptic characteristics comparable to those produced with commercial Hansen's rennet. Nevertheless, an increase in the coagulation temperature (42 °C) and a higher dose of papain enzyme (4 g/L) resulted in a reduction in the yield of fresh cheese and; consequently, the residual enzyme increased. Further studies are required to determine the purity of freeze-dried papain and the most effective dosage to increase profitability for producers and consumers. Such findings could facilitate the ecological application of this alternative in producing of fresh cheese. |
| format | info:eu-repo/semantics/article |
| id | INIA2739 |
| institution | Institucional Nacional de Innovación Agraria |
| language | Inglés |
| publishDate | 2025 |
| publishDateRange | 2025 |
| publishDateSort | 2025 |
| publisher | Instituto de Tecnologia de Alimentos (ITAL) |
| publisherStr | Instituto de Tecnologia de Alimentos (ITAL) |
| record_format | dspace |
| spelling | INIA27392025-05-16T17:16:46Z Fresh cheese production using freeze-dried papain as a vegetable coagulant Produção de queijo fresco usando papaína liofilizada como coagulante vegetal Villacréz Chavez, Grégor Grimaldo Chávez, Segundo Rivera Botonares, Ralph Vilca Valqui, Nuri Carito Zzuta Puscan, Marileydi Oliva, Manuel Tineo, Daniel Enzyme Freeze-dried papain Fresh cheese Vegetable coagulant Cheese production Papain. https://purl.org/pe-repo/ocde/ford#4.00.00 Queso fresco; Coagulantes; Papaína; Enzimas; Liofilización; Coagulación The study examined the efficacy of freeze-dried papain enzyme obtained from three Vasconcellea species (V. pubescens, V. chachapoyensis, V. heilbornii) as a natural coagulant in cheese making. Notably, the enzyme V. pubescens demonstrated the most promising results when concentrations of 2 g/L, 4 g/L, and 6 g/L were used to produce fresh cheese, while other enzyme species exhibited lower efficacy. The optimal yield of fresh cheese with minimal residual enzyme was achieved when a 2 g/L dose of papain enzyme was employed at a coagulation temperature of 30 °C, resulting in physicochemical and organoleptic characteristics comparable to those produced with commercial Hansen's rennet. Nevertheless, an increase in the coagulation temperature (42 °C) and a higher dose of papain enzyme (4 g/L) resulted in a reduction in the yield of fresh cheese and; consequently, the residual enzyme increased. Further studies are required to determine the purity of freeze-dried papain and the most effective dosage to increase profitability for producers and consumers. Such findings could facilitate the ecological application of this alternative in producing of fresh cheese. 2025-05-16T17:16:45Z 2025-05-16T17:16:45Z 2024-10-25 info:eu-repo/semantics/article Villacréz Chavez, G., Chávez, S. G., Rivera Botonares, R., Vilca Valqui, N. C., Zuta Puscan, M., Oliva, M., & Tineo, D. (2024). Fresh cheese production using freeze-dried papain as a vegetable coagulant. Brazilian Journal of Food Technology, 27, e2024006. https://doi.org/10.1590/1981-6723.00624 1981-6723 http://hdl.handle.net/20.500.12955/2739 https://doi.org/10.1590/1981-6723.00624 eng urn:issn:1981-6723 Brazilian Journal of Food Technology info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by/4.0/ application/pdf application/pdf Instituto de Tecnologia de Alimentos (ITAL) BR Instituto Nacional de Innovación Agraria Repositorio Institucional - INIA |
| spellingShingle | Enzyme Freeze-dried papain Fresh cheese Vegetable coagulant Cheese production Papain. https://purl.org/pe-repo/ocde/ford#4.00.00 Queso fresco; Coagulantes; Papaína; Enzimas; Liofilización; Coagulación Villacréz Chavez, Grégor Grimaldo Chávez, Segundo Rivera Botonares, Ralph Vilca Valqui, Nuri Carito Zzuta Puscan, Marileydi Oliva, Manuel Tineo, Daniel Fresh cheese production using freeze-dried papain as a vegetable coagulant |
| title | Fresh cheese production using freeze-dried papain as a vegetable coagulant |
| title_full | Fresh cheese production using freeze-dried papain as a vegetable coagulant |
| title_fullStr | Fresh cheese production using freeze-dried papain as a vegetable coagulant |
| title_full_unstemmed | Fresh cheese production using freeze-dried papain as a vegetable coagulant |
| title_short | Fresh cheese production using freeze-dried papain as a vegetable coagulant |
| title_sort | fresh cheese production using freeze dried papain as a vegetable coagulant |
| topic | Enzyme Freeze-dried papain Fresh cheese Vegetable coagulant Cheese production Papain. https://purl.org/pe-repo/ocde/ford#4.00.00 Queso fresco; Coagulantes; Papaína; Enzimas; Liofilización; Coagulación |
| url | http://hdl.handle.net/20.500.12955/2739 https://doi.org/10.1590/1981-6723.00624 |
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