Compositional and biochemical changes in Genestoso cheese, a Spanish raw cow's milk variety, during ripening
| Autor: | Noelia Sacristán, José M. Fresno, Leticia Martínez González, M.E. Tornadijo, R. Arenas |
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| Rok vydání: | 2014 |
| Předmět: |
chemistry.chemical_classification
Nutrition and Dietetics medicine.diagnostic_test Chemistry Sodium Phosphorus Proteolysis chemistry.chemical_element Fatty acid Ripening Total dissolved solids chemistry.chemical_compound medicine Lipolysis Food science Lactose Agronomy and Crop Science Food Science Biotechnology |
| Zdroj: | Journal of the Science of Food and Agriculture. 95:851-859 |
| ISSN: | 0022-5142 |
| DOI: | 10.1002/jsfa.7011 |
| Popis: | BACKGROUND Physicochemical characteristics, proteolysis and lipolysis were studied throughout the ripening of eight batches of a traditional Spanish variety made from raw cow's milk, in order to establish a basis for its industrial production. RESULTS The main compositional characteristics of this cheese after 60 days of ripening were its high proportion of total solids (TS; 752 g kg−1 of cheese), an average content of protein (452.8 g kg−1 TS) and fat (475.1 g kg−1 TS) and the presence of residual lactose (12.5 g kg−1 TS). Its pH value (4.04) was extremely low. Phosphorus (5.13 g kg−1 TS) and sodium (8.29 g kg−1 TS) were the most abundant mineral elements in cheese, whereas calcium levels (1.92 g kg−1 TS) were very low. Proteolysis extension and depth were very low, which resulted in almost zero degradation of αs1- and β-casein. Fat acidity increased during ripening, reaching final values of 50.1 mg KOH kg−1 of fat. The main free fatty acid was C16:0, followed by C18:1 and C14:0. CONCLUSION These results suggest that this variety undergoes a limited proteolysis and moderate lipolysis during ripening. The low pH, low calcium content and limited proteolysis led to a crumbly texture in this cheese variety. © 2014 Society of Chemical Industry |
| Databáze: | OpenAIRE |
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