Acceleration of cheese ripening at elevated temperature. An estimation of the optimal ripening time of a traditional Argentinean hard cheese

dc.creatorSihufe, Guillermo Adrian
dc.creatorZorrilla, Susana
dc.creatorPerotti, Maria Cristina
dc.creatorWolf, Irma Veronica
dc.creatorZalazar, Carlos Antonio
dc.creatorSabbag, Nora
dc.creatorCosta, Silvia Claudia
dc.creatorRubiolo, Amelia Catalina
dc.date.accessioned2017-07-28T20:37:09Z
dc.date.accessioned2018-11-06T12:14:51Z
dc.date.available2017-07-28T20:37:09Z
dc.date.available2018-11-06T12:14:51Z
dc.date.created2017-07-28T20:37:09Z
dc.date.issued2010-03
dc.identifierSihufe, 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
dc.identifier0308-8146
dc.identifierhttp://hdl.handle.net/11336/21595
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1864781
dc.description.abstractThe 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
dc.languageeng
dc.publisherElsevier
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodchem.2009.06.001
dc.relationinfo:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0308814609007936
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectReggianito Argentino
dc.subjectCheese
dc.subjectRipening
dc.subjectElevated temperature
dc.titleAcceleration of cheese ripening at elevated temperature. An estimation of the optimal ripening time of a traditional Argentinean hard cheese
dc.typeArtículos de revistas
dc.typeArtículos de revistas
dc.typeArtículos de revistas


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