Effects of the freezing process on proteolysis during the ripening of Port Salut Argentino cheeses

Verdini, Roxana Andrea; Zorrilla, Susana; Rubiolo, Amelia Catalina

doi:10.1016/j.idairyj.2004.08.002

Cited by 15 publications

(21 citation statements)

References 15 publications

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“…The decrease in the elastic modulus parameter was attributed to the loss of the protein cheese network by proteolysis. Similar behavior was observed by Verdini et al (2005), who have analyzed the effect of freezing on the proteolysis during the ripening of full-fat Port Salut Argentino cheese. Freezing led to an early production of hydrophilic peaks (2, 3, 5, and 7) and also to an increment in their rate of degradation.…”

Section: Resultssupporting

confidence: 80%

“…This type of cheeses should be preserved at low temperatures (4-6°C). Taking into account this concern, freezing was proposed as an alternative preservation technique to prolong the shelf life of several types of soft cheeses, such as caprine milk cheese (Van Hekken et al 2005), Port Salut Argentino cheese (Verdini et al 2005), and Mozzarella cheese (Kuo and Gunasekaran 2009).…”

Section: Introductionmentioning

confidence: 99%

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Effect of freezing prior to ripening on the peptide profile present in the water-soluble fraction at pH 4.6 of a commercial low-fat soft cheese

Meza

Verdini

Rubiolo

2013

Dairy Sci. & Technol.

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International audienceFreezing was proposed as an alternative preservation technique to extend the shelf life of soft cheeses. However, the freezing process (freezing, frozen storage, and thawing) can affect a number of cheese quality parameters, such as the water-soluble nitrogen content at pH 4.6, which is related to the maturation index of cheeses. The objective of this work was to assess the effect of the freezing process prior to ripening of low-fat soft cheese containing microparticulated whey proteins as fat replacer. The freezing process consisted of freezing at −25 °C, frozen storage at −25 °C during 33 days, and thawing at 6 °C. Refrigerated cheeses, stored at 6 °C, were selected as control samples. High-performance liquid chromatography was used for analyzing the evolution of peptides present in the water-soluble fraction at pH 4.6 at different ripening times. Principal component analysis was applied to reduce the dimensionality of the data obtained from chromatograms. Results indicated that peptide profile was affected by the freezing process. Areas of peaks with hydrophilic characteristics increased during the ripening time, from 1 to 48 days, in both refrigerated and frozen cheeses. Furthermore, areas of hydrophilic peaks were higher in frozen cheeses than in refrigerated cheeses at 21 and 48 days of maturation. However, areas of peaks with hydrophobic characteristics increased in refrigerated cheeses but stayed invariable in frozen cheeses during all the studied ripening periods. In this case, areas of hydrophobic peaks were lower in frozen cheeses than in refrigerated cheeses at the same day of ripening time

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Section: Resultssupporting

confidence: 80%

Section: Introductionmentioning

confidence: 99%

Effect of freezing prior to ripening on the peptide profile present in the water-soluble fraction at pH 4.6 of a commercial low-fat soft cheese

Meza

Verdini

Rubiolo

2013

Dairy Sci. & Technol.

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“…Furthermore, it is expected that freezing can produce the damage of starter cells and the liberation of proteolytic enzymes to the media. This phenomenon may increase the maturation rate of cheeses as was reported by Gravier et al (2004), Lück (1977) and Verdini et al (2005). It is interesting to notice that, although this preservation technique produces a deleterious effect on cheese quality, in the case of lowfat cheeses freezing could help to improve some characteristics like the firm structure and the low extent of protein breakdown during the ripening time.…”

Section: Introductionmentioning

confidence: 70%

Effect of freezing on the viscoelastic behaviour during the ripening of a commercial low-fat soft cheese

Meza

Verdini

Rubiolo

2011

International Dairy Journal

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“…The reduction in the aw appears to be more dependent on the loss of water and the consequent increase in the proportion of solids than on the degree of proteolysis. Verdini et al (2005) observed that the salt content of Argentinean Port Salut cheese became uniform at the end of maturation, but was not uniform during the period of observation (56 days). Macedo et al (1996) observed an increase in salt concentration in Serra Estrela cheese during maturation, passing from 1% on the first day to 2.5% at 35 days.…”

Section: Chemical and Sensory Analysismentioning

confidence: 97%

Microbiological, physical–chemical and sensory evaluation of a traditional Brazilian cheese during the ripening process

Lima

Cerqueira

Ferreira

et al. 2008

World J Microbiol Biotechnol

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The ripening process of the traditional Serra do Salitre cheese, a Brazilian Minas cheese variety, was studied on five farms during 60 days. Faecal coliforms decreased and were not detected after ripening for this period. The contamination by coagulase-negative Staphylococcus was reduced at the end of the ripening period only on farms 3 and 4. Staphylococcus aureus was detected only in fresh cheese on farm 5 and decreased in number until it disappeared. No S. aureus was observed in the fresh cheeses from farms 2 and 4, but these were contaminated, probably by the hands of the manipulators, during the ripening process. The humidity decreased and the proteolysis increased during ripening. No correlation of the salt content and the humidity with the degree of proteolysis was observed. The degree of acceptance in the sensory evaluation was higher for cheese that had ripened for 1 and 15 days.

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Effects of the freezing process on proteolysis during the ripening of Port Salut Argentino cheeses

Cited by 15 publications

References 15 publications

Effect of freezing prior to ripening on the peptide profile present in the water-soluble fraction at pH 4.6 of a commercial low-fat soft cheese

Effect of freezing prior to ripening on the peptide profile present in the water-soluble fraction at pH 4.6 of a commercial low-fat soft cheese

Effect of freezing on the viscoelastic behaviour during the ripening of a commercial low-fat soft cheese

Microbiological, physical–chemical and sensory evaluation of a traditional Brazilian cheese during the ripening process

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