Compositional and biochemical changes in Genestoso cheese, a Spanish raw cow's milk variety, during ripening
2015
Arenas, Ricardo | González Arratia, Leticia | Sacristán, Noelia | Tornadijo, María E | Fresno, José M
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⁻¹of cheese), an average content of protein (452.8 g kg⁻¹TS) and fat (475.1 g kg⁻¹TS) and the presence of residual lactose (12.5 g kg⁻¹TS). Its pH value (4.04) was extremely low. Phosphorus (5.13 g kg⁻¹TS) and sodium (8.29 g kg⁻¹TS) were the most abundant mineral elements in cheese, whereas calcium levels (1.92 g kg⁻¹TS) 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⁻¹of 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
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