The influence of ripening temperature and sampling site on the lipolysis in Reggianito Argentino cheese

Sihufe, Guillermo Adrián; Zorrilla, Susana; Mercanti, Diego Javier; Perotti, María Cristina; Zalazar, Cristina Susana; Rubiolo, Amelia Catalina

doi:10.1016/j.foodres.2007.07.003

Cited by 25 publications

(56 citation statements)

References 17 publications

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“…The main results are summarised for better understanding of the multivariate analysis. Only small changes occurred in pH values during ripening, final pH values being similar to those previously reported by other authors for the same type of cheese (Hynes et al 2003;Sihufe et al 2007;Wolf et al 2010), and included in a range considered safe in relation to potential spoilage with unusual microorganisms.…”

Section: Physicochemical and Microbiological Analysissupporting

confidence: 88%

Acceleration of Reggianito cheese ripening. Effect of increased initial ripening temperatures on biochemical and sensory characteristics

Ceruti

Zorrilla

Sabbag

et al. 2014

Dairy Sci. & Technol.

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The acceleration of cheese ripening is of major interest in the cheese industry because it is related to both product characteristics and production costs. In this study, different temperature-time combinations using elevated temperatures of 20°C within the first month of maturation were applied during Reggianito cheese ripening. Data obtained from proteolysis, lipolysis, analysis of volatile compounds and sensory analysis were considered to establish optimal ripening conditions. Principal component analysis showed that the two first principal components explained 56.4% of data variability. Ripening at 20°C during the first month followed by 12°C resulted in 4-month-old cheeses with characteristics similar to Reggianito cheese traditionally ripened for 6 months at 12°C.

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Section: Physicochemical and Microbiological Analysissupporting

confidence: 88%

Acceleration of Reggianito cheese ripening. Effect of increased initial ripening temperatures on biochemical and sensory characteristics

Ceruti

Zorrilla

Sabbag

et al. 2014

Dairy Sci. & Technol.

Self Cite

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“…Ripening indices of cheese The cheese samples were selected at random after fixed interval of time of ripening, and divided into central and external zones as described by Sihufe et al (2007). Water-soluble nitrogen (WSN) fraction of the samples was prepared (Durrieu et al 2006).…”

Section: Methodsmentioning

confidence: 99%

Study of Mucor spp. in semi-hard cheese ripening

Zhang

Zhao

2010

J Food Sci Technol

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A strain of Mucor spp. isolated from a fermented soybean food in central China was smeared on the surface of semi-hard cheese to investigate its role in cheese ripening. Cheese ripening indices showed increase by 3-4 fold upon ripening of cheese for 90 days. Electrophoretic studies revealed that caseins in the cheese were degraded gradually during ripening forming several low molecular weight peptides, especially of 14.4 kDa. Texture profile analysis and microstructure study of the cheese showed that the proteolytic activity of Mucor led to desirable texture development in ripened cheese. The study indicates that the strain of Mucor used in the experiment has desirable proteolytic capability for use in cheese system.

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“…Para el queso Reggianito elaborado con Lh 138 se obtuvieron concentraciones de AGL significativamente superiores (p Ͻ 0,05) en comparación con los otros quesos. En esta tabla también se muestra el perfil de AGL de queso Reggianito elaborado a escala industrial (Sihufe et al, 2007). Si se comparan los perfiles obtenidos para los quesos a escala piloto con los obtenidos en la industria, se observa que son comparables, hecho que permitiría extrapolar a escala industrial los resultados obtenidos a escala piloto.…”

Section: Evaluación De La Lipólisis Análisis Multivariadounclassified

Perfil de ácidos grasos libres y características sensoriales de quesos reggianito elaborados con diferentes fermentos

Perotti¹,

Bernal²,

Wolf³

et al. 2008

Grasas y Aceites

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RESUMEN Perfil de ácidos grasos libres y características sensoriales de quesos Reggianito elaborados con diferentes fermentos.El queso Reggianito es la variedad más importante dentro de los quesos duros fabricados en Argentina. Durante la maduración se producen innumerables reacciones bioquími-cas sobre sus constituyentes, que conducen a definir las características sensoriales típicas de esta variedad de queso. Una de estas transformaciones involucra a la materia grasa originándose en una primera etapa ácidos grasos libres (AGL).En el presente trabajo se evaluó el perfil de AGL desde C 6:0 hasta C 18:2 a diferentes tiempos de maduración, en quesos Reggianito elaborados con suero fermento natural y con cepas seleccionadas de Lactobacillus helveticus. La información obtenida de los perfiles cromatográficos fue analizada por Análisis por Componentes Principales (ACP) y Análi-sis Discriminante (AD). Los niveles de los AGL aumentaron significativamente (p < 0,05) durante la maduración, sin embargo no se encontraron diferencias entre los quesos producidos con distintos fermentos. El análisis sensorial indicó que todos los quesos fueron similares y presentaron una calidad sensorial satisfactoria.Los resultados de este estudio además de contribuir al mejor conocimiento de la maduración del queso Reggianito, considerando la escasa información existente sobre la degradación de la materia grasa (lipólisis), realizan un significativo aporte para tratar de reemplazar los fermentos naturales por bacterias lácticas seleccionadas con todas las ventajas que ello significa para la estandarización y mejora de la calidad del producto. PALABRAS-CLAVE: Características sensoriales -Fermentos seleccionados -Lipólisis -Queso Reggianito. SUMMARY Free fatty acid profile and sensory characteristics of Reggianito cheese produced with different starters.Reggianito is the most important variety among the Argentinean hard cheeses. During its ripening period several biochemical reactions of proteins and fat are responsible for its final sensory characteristics. The fat transformations, in a first step, produce free fatty acids (FFA).In the present work, the FFA profile from C 6:0 to C 18:2 during ripening was evaluated. Reggianito cheeses were produced with a "wild" whey starter and with selected strains of Lactobacillus helveticus isolated from natural whey. Information from FFA profiles was processed by Principal Component Analysis (PCA) and Discriminant Analysis (DA). Despite the fact that FFA levels grew continuously during ripening, no differences were found among cheeses produced with different starters. Sensory analyses did not show differences among the different cheeses produced. All cheeses were of satisfactory sensory quality. Results from this study are important for an increased knowledge of the ripening process of Reggianito cheese, considering the scarce information currently existing on this subject. At the same time, the substitution of a natural whey starter for a selected strain starter appears to be a possible advantage in o...

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The influence of ripening temperature and sampling site on the lipolysis in Reggianito Argentino cheese

Cited by 25 publications

References 17 publications

Acceleration of Reggianito cheese ripening. Effect of increased initial ripening temperatures on biochemical and sensory characteristics

Acceleration of Reggianito cheese ripening. Effect of increased initial ripening temperatures on biochemical and sensory characteristics

Study of Mucor spp. in semi-hard cheese ripening

Perfil de ácidos grasos libres y características sensoriales de quesos reggianito elaborados con diferentes fermentos

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