Microbiological, biochemical and compositional changes during ripening of Sao Jorge - a raw milk cheese from the Azores (Portugal)

• Tipo: Artigo em Revista Científica Internacional
• Data: 2009

Autores

Kongo, JM (Autor) Outra; Gomes, AM (Autor) Outra; F. Xavier Malcata (Autor) Outra; McSweeney, PLH (Autor) Outra

Revista

Título: Food Chemistry

Vol. 112 Nº 4

Páginas: 131-138

ISSN: 0308-8146

Editora: Elsevier

Indexação

ISI Web of Knowledge - 7 Citações

Scopus - 10 Citações

Outras Informações

ID Authenticus: P-003-Q48

DOI: 10.1016/j.foodchem.2008.05.067

Abstract (EN): The microbial, compositional and biochemical profiles of Sao Jorge cheese (PDO) obtained from three distinct cheese plants, throughout the ripening period were determined. Fully ripened cheeses (i.e. by 130 days) contained a total of 3.1 x 10(7) CFU g(-1) mesophilic bacteria, and a decrease in moisture content, concomitantly with an increase in salt content, was observed throughout the same time frame. The pH decreased until 30 days of ripening; thereafter, a slight increase was reported, up to 5.6 by the end of ripening. Urea-PAGE results showed extensive primary proteolysis, of both beta-casein and alpha(s1)-casein - degraded at essentially similar rates: plasmin and chymosin accordingly appear to be active in the cheese curd. RP-HPLC profiles of water-soluble fractions showed minor differences between 1 and 130 day old cheeses, whereas equivalent profiles of 7% (v/v) ethanol-soluble fractions contained several peaks, indicative of a heterogeneous mixture of products of proteolysis, that evolved with time.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 8