INVESTIGADORES
SIHUFE Guillermo Adrian
congresos y reuniones científicas
Título:
Effect of ripening temperature on secondary proteolysis of Fynbo cheeses
Autor/es:
SIHUFE G. A.; ZORRILLA S. E.; RUBIOLO A. C.
Lugar:
Montpellier (Francia)
Reunión:
Congreso; ICEF9; 2004
Institución organizadora:
ICEF
Resumen:
<!--
/* Style Definitions */
p.MsoNormal, li.MsoNormal, div.MsoNormal
{mso-style-parent:"";
margin:0cm;
margin-bottom:.0001pt;
mso-pagination:widow-orphan;
font-size:10.0pt;
font-family:"Times New Roman";
mso-fareast-font-family:"Times New Roman";
mso-ansi-language:EN-US;
mso-fareast-language:EN-US;}
p.MsoBodyText, li.MsoBodyText, div.MsoBodyText
{margin:0cm;
margin-bottom:.0001pt;
text-align:justify;
line-height:200%;
mso-pagination:widow-orphan;
font-size:12.0pt;
mso-bidi-font-size:10.0pt;
font-family:"Times New Roman";
mso-fareast-font-family:"Times New Roman";
mso-ansi-language:EN-GB;
mso-fareast-language:EN-US;}
@page Section1
{size:612.0pt 792.0pt;
margin:70.85pt 3.0cm 70.85pt 3.0cm;
mso-header-margin:36.0pt;
mso-footer-margin:36.0pt;
mso-paper-source:0;}
div.Section1
{page:Section1;}
-->
Temperature is one of the most critical control
variables in cheese ripening that strongly affects the main biochemical changes
and therefore, the final quality of the product. Our objectives were to
evaluate the effect of temperature on the secondary proteolysis of Fynbo cheese. Three batches of seven cheeses each were stored at 5, 12, and 16°C and sampled at 1, 5, 10, 20, 30, 60, and 90 days. Proteolysis was
monitored by RP-HPLC of the tricholoroacetic acid-soluble fraction. Similar
chromatographic peaks were found at the three temperatures. The average
chromatographic area of five peaks of the hydrophilic zone for cheeses ripened
at 5°C was
approximately 40% of the area corresponding to cheeses stored at 12 or 16°C at 30 days of ripening.
Results can be useful to state a relation between temperature and time during
Fynbo cheese ripening, which is important to improve the shelf life of the
product.
