SIHUFE Guillermo Adrian
Acceleration of cheese ripening at elevated temperature. An estimation of the optimal ripening time of a traditional Argentinean hard cheese.
SIHUFE G. A.; ZORRILLA S. E.; PEROTTI M. C.; WOLF I. V.; ZALAZAR C. A.; SABBAG N. G.; COSTA S. C.; RUBIOLO A. C.
Año: 2010 vol. 119 p. 101 - 107
The effect of elevated ripening temperature on physicochemical, biochemical and sensory characteristics in Reggianito Argentino cheese was evaluated to determine the optimal time for cheese ripening at 18 °C that ensures typical cheese characteristics. Cheeses ripened at 12 or 18 °C and 85% relative humidity were analysed at 2, 4 and 6 months. Seventy-eight variables (as determined by urea-PAGE, RP-HPLC of the water-soluble at pH 4.6 fraction, free amino acids, free fatty acids and sensory analysis) were considered for the Principal Component Analysis. The statistical analysis allowed determination of the optimal time for ripening Reggianito Argentino cheese at 18 °C, which was ranged between 2 to 3 months. In conclusion, the results obtained not only were useful to characterise the ripening of an Argentinean hard cheese, but also to evaluate the effect of an increase of ripening temperature on the main physicochemical, biochemical and sensory changes of Reggianito Argentino cheese.