Changes in soluble nitrogenous compounds, caseins and free amino acids during ripening of artisanal prato cheese; a Brazilian semi-hard cows variety

Physicochemical and microbiological evaluation of corrientes artisanal cheese during ripening

“…The mean values at 30 days of ripening (5.72 ± 0.6) were similar to those of some authors (MENÉNDEZ et al, 2001;PRIETO et al, 2002) but lower than others' (ESTEPAR et al, 1999;GOROSTIZA et al, 2004), who investigated cheeses made from raw cow's milk without the addition of starter and at the same ripening time. The variability found is predictable due to the diversity of LAB and rennet enzymes of each particular cheese, which are responsible of the gradual breakdown of high and medium molecular mass peptides and caseins into lower molecular mass peptides and amino acids.…”

“…Although the values observed were high, owing to improper quality of raw material and poor handling practices, the average of these microorganisms The W-SN content increased (p < 0.05) during ripening. The average of the final values (8.05 ± 0.1 %TN) for the Corrientes Artisanal Cheese was close to that found in Afuega'l Pitu (CUESTA et al, 1996) and León (PRIETO et al, 2002), but lower than that found in Peñamellera (ESTEPAR et al, 1999) and Prato (GOROSTIZA et al, 2004) starter-free cheeses made from raw cow's milk at the same ripening time.…”

“…They are produced, mainly, by the hydrolytic action of LAB and may be regarded as indicators of aroma and taste. The values obtained for 30 day-old cheeses (4.58 ± 0.7 %TN) were abnormally higher than those of other cheeses (CUESTA et al, 1996;MENÉNDEZ et al, 2001;GOROSTIZA et al, 2004) of similar characteristics, which indicates an intense enzymatic activity of LAB for this production. In fact, the proteolytic metabolism of LAB, necessary for their survival, involves numerous biochemical reactions with a greater biosynthetic potential in wild strains (SMIT; SMIT; ENGELS, 2005) than in industrial strains.…”

Effect of Adjunct Culture &lt;i&gt;Lactobacillus helveticus&lt;/i&gt; (B02) on the Composition, Proteolysis, Free Amino Acids Release and Sensory Characteristics of Prato Cheese

“…The values found were very close to those found by Gorostiza et al [37], which observed 65% of hydrolysis of α S1 -casein after 60 days of ripening. It was also observed that the corresponding fraction of α s1-I -casein increased 5 times in CHN cheese and 6.5 times in CHN and CHN +LH cheese, and that the degradation process of the α s1 -casein fraction intensified at 31 days of ripening due to the presence of the adjunct culture.…”

“…In the present study, glutamic acid, arginine, glycine, aspartic acid, phenylalanine, valine, and threonine were the most evident free amino ac- There are few published works on the release of free amino acids in Prato cheese. In one of the published works (in which adjunct culture was not used) an 8-fold increase of free amino acids was achieved during ripening (60 days) with a final average value of 2.454 mg 100g −1 of total solids [37]. In the mentioned work, the main amino acids were taurine / GABA, glutamic acid, leucine, lysine, tryptophan and phenylalanine, corresponding to 62% of the total free amino acids found [37].…”