A new technological approach for ripening acceleration in cooked cheeses: Homogenization, cooking and washing of the curd

VÉLEZ, MARÍA AYELÉN; GARITTA, LORENA; HYNES, ERICA RUT; WOLF, IRMA VERÓNICA; RODRIGUEZ, GRACIELA; PEROTTI, MARÍA CRISTINA

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY

ELSEVIER SCIENCE BV

Año: 2019 vol. 112

0023-6438

An innovative hard cooked cheese making routine that included the use of homogenization of milk fat, un-pasteurized cheese milk, cooking temperature modification and the inclusion of a curd washing step was studied on lipolysis, proteolysis, composition, volatile compounds profile and sensory attributes of cheeses. Experimental and traditional Reggianito type cheeses were made at pilot scale and analyzed during ripening (45 and 60 days). Ripening acceleration was observed in experimental cheeses based on an increase of lipolysis and proteolysis reactions, which resulted in both a volatile profile characterized by compounds derived from milk fat degradation and the intensification of flavour in the first months of ripening.