Artículos de revistas
Acceleration of cheese ripening at elevated temperature. An estimation of the optimal ripening time of a traditional Argentinean hard cheese
Fecha
2010-03Registro en:
Sihufe, Guillermo Adrian; Zorrilla, Susana; Perotti, Maria Cristina; Wolf, Irma Veronica; Zalazar, Carlos Antonio; et al.; Acceleration of cheese ripening at elevated temperature. An estimation of the optimal ripening time of a traditional Argentinean hard cheese; Elsevier; Food Chemistry; 119; 1; 3-2010; 101-107
0308-8146
CONICET Digital
CONICET
Autor
Sihufe, Guillermo Adrian
Zorrilla, Susana
Perotti, Maria Cristina
Wolf, Irma Veronica
Zalazar, Carlos Antonio
Sabbag, Nora
Costa, Silvia Claudia
Rubiolo, Amelia Catalina
Resumen
The effect of elevated ripening temperature on physicochemical, biochemical and sensory characteristics in Reggianito Argentino cheese was evaluated to determine the optimal time for cheese ripening at 18 °C that ensures typical cheese characteristics. Cheeses ripened at 12 or 18 °C and 85% relative humidity were analysed at 2, 4 and 6 months. Seventy-eight variables (as determined by urea-PAGE, RP-HPLC of the water-soluble at pH 4.6 fraction, free amino acids, free fatty acids and sensory analysis) were considered for the principal component analysis. The statistical analysis allowed determination of the optimal time for ripening Reggianito Argentino cheese at 18 °C, which was ranged between 2 and 3 months. In conclusion, the results obtained were not only useful in characterising the ripening of an Argentinean hard cheese, but also in evaluating the effect of an increase of ripening temperature on the main physicochemical, biochemical and sensory changes of Reggianito Argentino cheese