Composition and volatile profiles of commercial Argentinean blue cheeses

WOLF I. V.; PEROTTI M.C.; ZALAZAR C. A.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

JOHN WILEY & SONS LTD

Año: 2011 vol. 91 p. 385 - 393

0022-5142

BACKGROUND: A first approach was made to acquire knowledge of the global composition, proteolysis, lipolysis and volatile profile of Argentinean blue cheeses. A total of 20 samples belonging to six leading commercial brands were analysed. A comparison of the results with bibliographical data on other blue cheeses was performed and the variability among and within dairy plants was also evaluated.RESULTS: Values of global composition were intermediate in relation to those reported for mould-ripened cheeses. Levels of proteolysis and lipolysis were lower than those of other blue cheeses. Volatile compound profileswere characterised mainly by short-chain fatty acids, methyl ketones and secondary alcohols, as reported previously for blue cheeses. Wide-ranging values of physicochemical parameters, lipolysis and proteolysis levels as well as volatile compound areas of cheeses produced by each dairy plant were observed. Owing to this high variability in the chemistry and volatile profile of cheeses, principal component analysis of the data did not show groupings by commercial brands.CONCLUSION: On the whole, Argentinean blue cheeses were characterised both by gross intermediate composition values and by proteolysis and lipolysis levels lower than those of blue cheeses of different origins. A typical volatile compound profile of blue cheeses was observed. The high variability found within each commercial brand could reflect the lack of standardisation of the technological processes used in blue cheesemanufacturing in Argentina.