IMPACT OF PRIMARY PROTEOLYSIS ON TEXTURE AND MELTABILITY OF SOFT CHEESE

BERTOLA, NORA; CANDIOTI MARIO; ALICIA BEVILACQUA; NOEMÍ ZARITZKY; ERICA HYNES

Scienza e tecnica lattiero-casearia

L’Associazione Italiana Tecnici del Latte (AITeL)

Lugar: Parma; Año: 2010 vol. 61 p. 279 - 294

0390-6361

In the present work, we assessed the influence of the inactivation ofcoagulant enzyme on texture development and melting ability of Cremoso softcheese.We obtained coagulant-inactivated (CI) and control cheeses and ripenedthem for 97 days; gross composition of cheeses was similar although pH evolutionshowed differences between CI and control cheeses. Residual activity of coagulantenzyme 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