info:eu-repo/semantics/article
Characterisation of proteolysis profile of Argentinean sheep cheeses made by two different production methods
Fecha
2010-01Registro en:
Candioti, Mario César; Bergamini, Carina Viviana; Palma, Susana Beatriz; Busetti, Margarita; Meinardi, Carlos Alberto; et al.; Characterisation of proteolysis profile of Argentinean sheep cheeses made by two different production methods; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 90; 1-2010; 36-42
0022-5142
CONICET Digital
CONICET
Autor
Candioti, Mario César
Bergamini, Carina Viviana
Palma, Susana Beatriz
Busetti, Margarita
Meinardi, Carlos Alberto
Zalazar, Carlos Antonio
Resumen
BACKGROUND: In this work the proteolysis profiles of Argentinean sheep cheeses made by two different production methods were studied in order to develop products with typical and defined features. Cheeses with a starter of Streptococcus thermophilus, curd cut to corn grain size, washed and heated to 43◦C (S cheeses) and cheeses with a mixed starter of Streptococcus thermophilus, Lactobacillus helveticus and Lactobacillus bulgaricus, curd cut to rice grain size, unwashed and heated to 47 ◦C (L cheeses) were manufactured. The cheeses were ripened at 12 ◦C and 80% relative humidity for 180 days and samples were taken throughout this period. RESULTS: Gross composition and primary proteolysis were similar for both types of cheeses. Streptococci counts diminished from 109 to 107 colony-forming units g−1 during ripening in both S and L cheeses. Lactobacilli counts in L cheeses decreased during ripening and disappeared at 180 days. L cheeses had significantly lower pH values and showed higher peptidolysis than S cheeses. Triangle sensory evaluation indicated important differences between the two types of cheeses. CONCLUSION: S cheeses had a low proteolysis level and a soft flavour, making them appropriate for consumption after a short ripening time. L cheeses had a higher proteolysis level and more intense sensory characteristics, making them appropriate for consumption after a longer ripening time.