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

摘要

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 < 0.05), with the decrease in casein nitrogen conten and showed a significant increase in amoniacal nitrogen, aminoacid nitrogen, total soluble nitrogen and nonprotein nitrogen (NNP) content, indicating the occurrence of proteolysis. The addition of probiotic culture (L. rhamnosus) in storage for 30 and 60 days over the NNP fraction presented a positive effect in the NNP fraction.