Cheese milk low homogenization enhanced early lipolysis and volatiles compounds production in hard cooked cheeses

HYNES, E.R.; MEINARDI, C. A.; PEROTTI M.C.; VÉLEZ, M. A.; WOLF I. V.

FOOD RESEARCH INTERNATIONAL

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2017 vol. 96 p. 215 - 225

0963-9969

Homogenization applied to cheese milk has shown to increase lipolysis but its use is not spread as it can induce detrimental effects. The aim of this work was to assess the effect of low-pressure homogenization of the cream followed by pre-incubation of cheese milk on the composition, ripening index, lipolysis and volatile profiles of hard cooked cheeses. For that, control and experimental miniature Reggianito cheeses were made and analyzed during ripening (3, 45 and 90 days). Homogenization had no impact on composition and proteolysis. An acceleration of the lipolysis reactionwas clearly noticed in cheesesmadewith homogenized milk at the beginning of ripening, while both type of cheeses reached similar levels at 90 days. We found the level of several compounds derived from fatty acid catabolism were noticeably influenced by the treatment applied: straight-chain aldehydes such as hexanal, heptanal and nonanal and methylketones from C5 to C9 were preferentially formed in experimental cheeses.