Amino acid and soluble nitrogen evolution throughout ripening of Serra da Estrela cheese

• Type: Article in International Scientific Journal
• Date: 2003

Authors

Tavaria, FK (Author) Other; Franco, I (Author) Other; Carballo, FJ (Author) Other; F. Xavier Malcata (Author) Other

Journal

Title: International Dairy Journal

Vol. 13

Pages: 537-545

ISSN: 0958-6946

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 35 Citations

Scopus - 49 Citations

Other information

Authenticus ID: P-000-JXE

DOI: 10.1016/s0958-6946(03)00060-8

Abstract (EN): Four batches of Serra da Estrela cheese originating from as many dairy farms were sampled throughout the ripening period, and assayed for the evolution of free amino acid (FAA) content, total nitrogen content (TN), water-soluble nitrogen content (WSN), trichloroacetic acid-soluble nitrogen content (TCASN) and phosphotungstic acid-soluble nitrogen content (PTASN). The WSN content increased from 1% (on the day of manufacture) up to 43% of TN by 180 d of ripening, thus reflecting the intense proteolytic activity of the enzymes contributed by the plant coagulant utilized. The TCASN was also found to be high in this cheese by the end of ripening (16-20%), which suggests a high extent of FAA release throughout maturation. The major FAA by 180d of ripening were Glu. Val, Leu and Lys, representing 56-70% of the total in all four dairies sampled. Cheeses produced from refrigerated milk possessed higher amounts of gamma-amino-n-butyric acid (Gaba) and lower amounts of Glu when compared with those manufactured with non-refrigerated milk.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 9