SIHUFE Guillermo Adrian
The influence of ripening temperature and sampling site on the lipolysis in Reggianito Argentino cheese
SIHUFE G. A.; ZORRILLA S. E.; MERCANTI D. J.; PEROTTI M. C.; ZALAZAR C. A.; RUBIOLO A. C
FOOD RESEARCH INTERNATIONAL
Año: 2007 vol. 40 p. 1220 - 1226
The effect of ripening temperature elevation and sampling site on lipolysis in Reggianito Argentino cheese was evaluated. Cheeses ripened at 12 or 18 °C and 85% relative humidity were assayed at 2, 4 and 6 months at 2 sampling zones (central and external). Samples were analysed to determine physicochemical parameters and the concentration of 9 free fatty acids (FFAs) (C6:0 C18:2). Myristic, palmitic, stearic and oleic acids were found in higher concentration. While ripening time and temperature significantly affected the concentrations of the 9 FFAs analysed, sampling zone significantly affected only 2 FFAs. Ripening temperature increased the lipolytic process, but it seems to have no effect on the pathways of lipolysis in Reggianito Argentino cheese.