6-soluble fraction proved to be an important tool to complement the determinations of NS-pH 4.6/NT*100. Among the proteolytic agents that act during Prato cheese ripening, residual coagulant is of great importance and has a crucial role in proteolysis. The results obtained for the proteolytic indices during the 60 days of ripening for cheeses made with coagulant form T. indicae-seudaticae N31 did not differ statistically from the ones obtained for cheeses made with commercial coagulant. Furthermore, casein hydrolysis throughout the ripening of cheeses made with either

R428 mw coagulants, presented some differences as visualised by urea–PAGE and HPLC. However, making of Prato cheese with coagulant from T. indicae-seudaticae N31 was well executed under conventional production conditions resulting in a product with good technological quality. The authors would like to acknowledge the financial assistance

provided by Fundação de Amparo à Pesquisa do Estado de São Paulo, FAPESP. “
“Quinoa (Chenopodium quinoa Wild) is a pseudocereal of Andean origin and is used principally in the same manner as wheat and rice ( Hirose, Fujita, Ishii, & Ueno, 2010). There has been increasing interest in quinoa due to its superior nutritional quality compared to other grains and for not having gluten. Thus, quinoa is an alternative ingredient in the gluten-free diet and can be used by persons who suffer find more from celiac disease ( Alvarez-Jubete, Arendt, & Gallagher, 2010). For these reasons, different

studies have been carried out on the chemical composition of the quinoa seeds in the last decade and this pseudocereal has been noted as a new foodstuff in the world ( Hirose et al., 2010). The studies concerning their proteins revealed that it contains a balanced essential amino acid composition, with a high content of essential amino acids, and is thus superior to that of common cereals (Drzewiecki et al., 2003). Lipid content of quinoa is also higher (between 2 and 3 times) than in common cereals and rich in unsaturated fatty acids, which are desirable from a nutritional point of view (Alvarez-Jubete, Arendt, et al., 2010). Moreover, quinoa contains adequate levels of important micronutrients such as minerals and vitamins and significant amounts of other bioactive components, such as polyphenols, which exerts antioxidative properties (Alvarez-Jubete, Ribonucleotide reductase Wijngaard et al., 2010 and Hirose et al., 2010). Concerning the carbohydrates, they consists the major component in quinoa, and varies from 67% to 74% of the dry matter (Jancurová, Minarovicová, & Dandár, 2009). Starch is the only carbohydrate reported and its content varies from 51% to 61%, being stored in the cells of the perisperm. It can be used for specialized industrial applications due to its small granules, high viscosity and good freeze–thaw stability (Watanabe, Peng, Tang, & Mitsunaga, 2007). Moreover, studies have shown that quinoa represent a good source of dietary fiber, with a range from 1.1% to 16.