Effects of ripening time and combination of ovine and caprine milks on proteolysis of Picante cheese

• Tipo: Artigo em Revista Científica Internacional
• Data: 1997

Autores

Freitas, AC (Autor) Outra; Fresno, JM (Autor) Outra; Prieto, B (Autor) Outra; F. Xavier Malcata (Autor) Outra; Carballo, J (Autor) Outra

Revista

Título: Food Chemistry

Vol. 60

Páginas: 219-229

ISSN: 0308-8146

Editora: Elsevier

Indexação

ISI Web of Knowledge - 37 Citações

Scopus - 45 Citações

Outras Informações

ID Authenticus: P-001-AJ0

DOI: 10.1016/s0308-8146(96)00323-8

Abstract (EN): Proteolysis in Picante cheese was characterized by assaying for breakdown products throughout a 180 day ripening period using different combinations of ewe's and goat's milks. Parameters analysed were total nitrogen (TN), water-soluble nitrogen (WSN) and non-protein nitrogen (NPN) using Kjeldahl and spectrophotometric methods, and casein profile by electrophoresis. WSN at 180 days of ripening was 25-29% TN. The maximum NPN values were attained by 180 days of ripening and corresponded to 87% and 92% of the WSN in 0C and 100C, respectively (where iC denotes a cheese manufactured with i% caprine milk). Statistically significant correlations were obtained between the various analytical methods of assay for nitrogen and ripening time. The spectrophotometric methods using either trinitrobenzenesulphonic acid or cadmium-ninhydrin proved satisfactory in assessing the ripening index (instead of the Kjeldahl method). Degradation of beta-caseins at 180 days was 18.8, 26.4, 40.2, 55.6 and 36.5% for 0C, 25C, 50C, 75C and 100C, respectively. Degradation of alpha(s)-caseins by 180 days was 35.9, 40.2, 81.8, 93.0 and 68.7% for 0C, 25C, 50C, 75C and 100C, respectively. In general, a higher cheesemaking milk fraction of caprine milk was associated with higher amounts of gamma-caseins. (C) 1997 Elsevier Science Ltd.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 11