CIDCA   05380
CENTRO DE INVESTIGACION Y DESARROLLO EN CRIOTECNOLOGIA DE ALIMENTOS
Unidad Ejecutora - UE
artículos
Título:
Impact of primary proteolysis on texture and meltability of soft cheese
Autor/es:
BERTOLA N; CANDIOTI M; BEVILACQUA A; ZARITZKY N; HYNES E
Revista:
Scienza e Tecnica Lattiero-Casearia.
Editorial:
L'Associazione Italiana dei Tecnici del Latte (AITeL),
Referencias:
Lugar: Parma; Año: 2010 vol. 61 p. 279 - 294
ISSN:
0390-6361
Resumen:
In the present work, we assessed the influence of the inactivation of
coagulant enzyme on texture development and melting ability of Cremoso soft
cheese.We obtained coagulant-inactivated (CI) and control cheeses and ripened
them for 97 days; gross composition of cheeses was similar although pH evolution
showed differences between CI and control cheeses. Residual activity of coagulant
enzyme was ca. 6 to 13- times as high in control cheeses as in CI cheeses,
a difference that prevailed during ripening. Significant differences in proteolysis
of control and CI cheeses were verified up to 30 days of ripening. During this
first step of ripening, however, texture profiles of the two types of cheese were
similar. At the final steps of ripening, proteolysis evened out in control and CI
cheeses, but differences in texture profile and relaxation curves grew bigger.
These changes in texture concurred with the greatest differences in pH between
control and CI cheeses. A similar trend was verified for melting ability of the
cheeses.We concluded that coagulant enzyme inhibition and significant decrease
of primary proteolysis were probably not the cause of changes in texture and
melting ability of Cremoso soft cheese.ca. 6 to 13- times as high in control cheeses as in CI cheeses,
a difference that prevailed during ripening. Significant differences in proteolysis
of control and CI cheeses were verified up to 30 days of ripening. During this
first step of ripening, however, texture profiles of the two types of cheese were
similar. At the final steps of ripening, proteolysis evened out in control and CI
cheeses, but differences in texture profile and relaxation curves grew bigger.
These changes in texture concurred with the greatest differences in pH between
control and CI cheeses. A similar trend was verified for melting ability of the
cheeses.We concluded that coagulant enzyme inhibition and significant decrease
of primary proteolysis were probably not the cause of changes in texture and
melting ability of Cremoso soft cheese.