Compositional and biochemical changes in Genestoso cheese, a Spanish raw cow's milk variety, during ripening

Abstract

These results suggest that this variety undergoes a limited proteolysis and moderate lipolysis during ripening. The low pH, low calcium content and limited proteolysis led to a crumbly texture in this cheese variety.

Physicochemical, biochemical, microbiological and safety aspects of Pico cheese: Assessment throughout maturation and on the final product

“…, ; Arenas et al . ), were in line with what was observed for pH. Although often applied to cheese, titratable acidity should be interpreted more as an indication of the system's buffering capacity than a measurement of acid concentration (Fox et al .…”

“…) and Genestoso cheese, for a similar maturation period (Arenas et al . ), but lower than Prato cheese (Cichoski et al . ).…”

“…In some cheeses, such as Genestoso, this increase has also been observed (Arenas et al . ), whereas in others, such as Prato, the increasing trend is not visible (Centeno et al . ).…”

“…; Arenas et al . ). The low pH values in Pico cheese (4.89 ± 0.09 to 5.11 ± 0.02) may be related to its low S/M values, which could have allowed for a higher LAB activity.…”

“…Pico cheese has a lower final NaCl content than other Iberian artisanal cheeses made from raw cow's milk, such as Genestoso (Arenas et al . ), Peñamellera (Estepar et al . ), Quesucos de Liébana (Prieto et al .…”