Characterisation of proteolysis profile of Argentinean sheep cheeses made by two different production methods

BACKGROUND: In this work the proteolysis profiles of Argentinean sheep cheeses made by two different production methods were studied in order to develop products with typical and defined features. Cheeses with a starter of Streptococcus thermophilus, curd cut to corn grain size, washed and heated to...

ver descrição completa

Detalhes bibliográficos
Autores: Candioti, Mario César, Bergamini, Carina Viviana, Palma, Susana Beatriz, Busetti, Margarita, Meinardi, Carlos Alberto, Zalazar, Carlos Antonio
Formato: artículo
Estado:Versión publicada
Fecha de publicación:2010
País:Argentina
Recursos:Consejo Nacional de Investigaciones Científicas y Técnicas
Repositorio:CONICET Digital (CONICET)
Idioma:inglés
OAI Identifier:oai:ri.conicet.gov.ar:11336/101215
Acesso em linha:http://hdl.handle.net/11336/101215
Access Level:acceso abierto
Palavra-chave:SHEEP CHEESES
PRODUCTION METHODS
PROTEOLYSIS PROFILE
SENSORY CHARACTERISTICS
https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
id AR_281e9fdee0f7cb51db1ebfa7cce31fda
oai_identifier_str oai:ri.conicet.gov.ar:11336/101215
network_acronym_str AR
network_name_str Argentina
repository_id_str
dc.title.none.fl_str_mv Characterisation of proteolysis profile of Argentinean sheep cheeses made by two different production methods
title Characterisation of proteolysis profile of Argentinean sheep cheeses made by two different production methods
spellingShingle Characterisation of proteolysis profile of Argentinean sheep cheeses made by two different production methods
Candioti, Mario César
SHEEP CHEESES
PRODUCTION METHODS
PROTEOLYSIS PROFILE
SENSORY CHARACTERISTICS
https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
title_short Characterisation of proteolysis profile of Argentinean sheep cheeses made by two different production methods
title_full Characterisation of proteolysis profile of Argentinean sheep cheeses made by two different production methods
title_fullStr Characterisation of proteolysis profile of Argentinean sheep cheeses made by two different production methods
title_full_unstemmed Characterisation of proteolysis profile of Argentinean sheep cheeses made by two different production methods
title_sort Characterisation of proteolysis profile of Argentinean sheep cheeses made by two different production methods
dc.creator.none.fl_str_mv Candioti, Mario César
Bergamini, Carina Viviana
Palma, Susana Beatriz
Busetti, Margarita
Meinardi, Carlos Alberto
Zalazar, Carlos Antonio
author Candioti, Mario César
author_facet Candioti, Mario César
Bergamini, Carina Viviana
Palma, Susana Beatriz
Busetti, Margarita
Meinardi, Carlos Alberto
Zalazar, Carlos Antonio
author_role author
author2 Bergamini, Carina Viviana
Palma, Susana Beatriz
Busetti, Margarita
Meinardi, Carlos Alberto
Zalazar, Carlos Antonio
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv SHEEP CHEESES
PRODUCTION METHODS
PROTEOLYSIS PROFILE
SENSORY CHARACTERISTICS
https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
topic SHEEP CHEESES
PRODUCTION METHODS
PROTEOLYSIS PROFILE
SENSORY CHARACTERISTICS
https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
description BACKGROUND: In this work the proteolysis profiles of Argentinean sheep cheeses made by two different production methods were studied in order to develop products with typical and defined features. Cheeses with a starter of Streptococcus thermophilus, curd cut to corn grain size, washed and heated to 43◦C (S cheeses) and cheeses with a mixed starter of Streptococcus thermophilus, Lactobacillus helveticus and Lactobacillus bulgaricus, curd cut to rice grain size, unwashed and heated to 47 ◦C (L cheeses) were manufactured. The cheeses were ripened at 12 ◦C and 80% relative humidity for 180 days and samples were taken throughout this period. RESULTS: Gross composition and primary proteolysis were similar for both types of cheeses. Streptococci counts diminished from 109 to 107 colony-forming units g−1 during ripening in both S and L cheeses. Lactobacilli counts in L cheeses decreased during ripening and disappeared at 180 days. L cheeses had significantly lower pH values and showed higher peptidolysis than S cheeses. Triangle sensory evaluation indicated important differences between the two types of cheeses. CONCLUSION: S cheeses had a low proteolysis level and a soft flavour, making them appropriate for consumption after a short ripening time. L cheeses had a higher proteolysis level and more intense sensory characteristics, making them appropriate for consumption after a longer ripening time.
publishDate 2010
dc.date.none.fl_str_mv 2010-01
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/101215
Candioti, Mario César; Bergamini, Carina Viviana; Palma, Susana Beatriz; Busetti, Margarita; Meinardi, Carlos Alberto; et al.; Characterisation of proteolysis profile of Argentinean sheep cheeses made by two different production methods; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 90; 1-2010; 36-42
0022-5142
CONICET Digital
CONICET
url http://hdl.handle.net/11336/101215
identifier_str_mv Candioti, Mario César; Bergamini, Carina Viviana; Palma, Susana Beatriz; Busetti, Margarita; Meinardi, Carlos Alberto; et al.; Characterisation of proteolysis profile of Argentinean sheep cheeses made by two different production methods; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 90; 1-2010; 36-42
0022-5142
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.3776
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv John Wiley & Sons Ltd
publisher.none.fl_str_mv John Wiley & Sons Ltd
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1799195531533090816
spelling Characterisation of proteolysis profile of Argentinean sheep cheeses made by two different production methodsCandioti, Mario CésarBergamini, Carina VivianaPalma, Susana BeatrizBusetti, MargaritaMeinardi, Carlos AlbertoZalazar, Carlos AntonioSHEEP CHEESESPRODUCTION METHODSPROTEOLYSIS PROFILESENSORY CHARACTERISTICShttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1BACKGROUND: In this work the proteolysis profiles of Argentinean sheep cheeses made by two different production methods were studied in order to develop products with typical and defined features. Cheeses with a starter of Streptococcus thermophilus, curd cut to corn grain size, washed and heated to 43◦C (S cheeses) and cheeses with a mixed starter of Streptococcus thermophilus, Lactobacillus helveticus and Lactobacillus bulgaricus, curd cut to rice grain size, unwashed and heated to 47 ◦C (L cheeses) were manufactured. The cheeses were ripened at 12 ◦C and 80% relative humidity for 180 days and samples were taken throughout this period. RESULTS: Gross composition and primary proteolysis were similar for both types of cheeses. Streptococci counts diminished from 109 to 107 colony-forming units g−1 during ripening in both S and L cheeses. Lactobacilli counts in L cheeses decreased during ripening and disappeared at 180 days. L cheeses had significantly lower pH values and showed higher peptidolysis than S cheeses. Triangle sensory evaluation indicated important differences between the two types of cheeses. CONCLUSION: S cheeses had a low proteolysis level and a soft flavour, making them appropriate for consumption after a short ripening time. L cheeses had a higher proteolysis level and more intense sensory characteristics, making them appropriate for consumption after a longer ripening time.Fil: Candioti, Mario César. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Bergamini, Carina Viviana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Palma, Susana Beatriz. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Busetti, Margarita. Instituto Nacional de Tecnología Agropecuaria. Centro Regional La Pampa-San Luis. Estación Experimental Agropecuaria Anguil; ArgentinaFil: Meinardi, Carlos Alberto. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Zalazar, Carlos Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaJohn Wiley & Sons Ltd2010-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/101215Candioti, Mario César; Bergamini, Carina Viviana; Palma, Susana Beatriz; Busetti, Margarita; Meinardi, Carlos Alberto; et al.; Characterisation of proteolysis profile of Argentinean sheep cheeses made by two different production methods; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 90; 1-2010; 36-420022-5142CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.3776info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2024-05-08T13:55:20Zoai:ri.conicet.gov.ar:11336/101215instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982024-05-08 13:55:21.097CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
score 15,81155

Registos relacionados