Characterization of proteolysis profile of Argentinean sheep cheeses made with two different technologies

CANDIOTI, MARIO C.; BERGAMINI, CARINA V.; PALMA, SUSANA B.; BUSETTI, M.; MEINARDI, CARLOS A.; ZALAZAR, CARLOS A

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Society of Chemical Industry

Lugar: Davis; Año: 2010 vol. 90 p. 36 - 42

0022-5142

ABSTRACT BACKGROUND: In this work, the proteolysis profiles of sheep Argentinean cheeses made by two production methods were studied in order to obtain products with typical and defined features. Cheeses with a starter of   Streptococcus thermophilus, curd cut until corn size, washed and heated up to 43ºC (S cheeses) and cheeses with a mixed starter of Streptococcus thermophilus, Lactobacillus helveticus and Lactobacillus bulgaricus, curd cut until smaller size, no washed and heated up to 47ºC (L cheeses) were manufactured. The cheeses were ripened at 12º C and 80% relative humidity for 180 days and samples were taken all along this period. RESULTS: Gross composition and primary proteolysis were similar between both types of cheeses. Streptococci population diminished from 109 to 107 CFU g-1 during ripening in S and L cheeses. Lactobacilli counts in L cheeses decreased during ripening and they disappeared at 180 days. L cheeses had significantly lower pH values and a higher peptidolysis than S cheeses. A triangle sensory evaluation showed important differences between cheeses. CONCLUSIONS: S cheeses had lower proteolysis level and soft flavour, appropriated for consuming after a short ripening time. L cheeses had a higher proteolysis level and more intense sensory characteristics, whose consumption is appropriate after a longer ripening time.