Amino acids evolution during ripening of goats’ milk cheese manufactured with different coagulants

Abstract

Powdered plant coagulant obtained from the cardoon flowers (Cynara cardunculus) was compared with calf rennet for the manufacture of traditional raw goats' milk cheese, by determining differences in the profiles of the amino acids throughout the ripening period. Derivatisation with o-phtaldialdehyde and a C 18 column were used for chromatographic separations. In order to establish the relationships between the different variables and to detect the most important causes of variability, principal component analysis was applied to the free amino acids data, which reduced to two dimensions where cheese samples from 2 to 60 days and cheeses from 90 to 120 days were distributed dependently of ripening time and coagulant used. Leu, Val, Lys, Gly, Tyr and Asp were correlated with PC1, which separated the samples according to their ripening time. Arg, His, Trp, Ser and Thr were correlated with PC2, which separated the samples according to the coagulant used.

The effect of three different ripening/storage conditions on the distribution of selected parameters in individual parts of Dutch-type cheese

“…The low content of free arginine during ripening was also observed by Fenelon et al. (2000) and Pino et al. (2009).…”

“…The increasing content of ornithine and citrulline during ripening supports the idea that LAB use free arginine also as an energy source. The low content of free arginine during ripening was also observed by Fenelon et al (2000) and Pino et al (2009).…”

Recent advances in milk clotting enzymes

“…2009a). Pino et al. (2009b) detected some amino acids, generated during ripening of goat cheese, which showed a significant correlation with the coagulant used.…”

Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks

“…Every type of cheese has its own characteristic FAA pattern, resulting from the above enzymatic system and also from AA inter-conversion and degradation. The concentration of the different AA in cheese depends on the manufacturing technology (type of curd, addition of proteinases, starters, ripening conditions), time of ripening, and extent and type of proteolysis (Pino et al, 2009). Moreover, the kind of milk used can affect the composition and the activity of the cheese microbiota and has a direct effect on the FAA profile of cheeses (Pappa and Sotirakoglou, 2008).…”