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Ripening changes in Kopanisti cheese

Published online by Cambridge University Press:  01 June 2009

Stelios E. Kaminarides ,
Emmanuel M. Anifantakis  and
Efstathios Alichanidis
Stelios E. Kaminarides
Affiliation:
Agricultural University of Athens, Iera odos 75, Votanikos, 118 55 Athens, Greece
Emmanuel M. Anifantakis
Affiliation:
Agricultural University of Athens, Iera odos 75, Votanikos, 118 55 Athens, Greece
Efstathios Alichanidis
Affiliation:
Laboratory of Dairy Technology, University of Thessaloniki, 540 06 Thessaloniki, Greece
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Summary

Changes in a Greek traditional soft cheese, Kopanisti, were followed during ripening. Mature cheese contained > 52% moisture, 22·7% fat and 19·3% protein. The as-casein content was hydrolysed faster than the β-casein so that in mature cheese only 23% and 35% respectively of these proteins remained intact. Soluble N, TCA-soluble N, amino acid N and NH3 were present to the extent of 28·9, 24·6, 14·3 and 6·6% of total N respectively. Leucine, γ-aminobutyric acid, valine and alanine were the dominant free amino acids in the mature cheese. Lipolysis was intense and the total free fatty acid content of ripe cheese was ∽ 50 g/kg cheese. The rate of liberation of short-chain (C4–C8) fatty acids was higher than that of the long-chain. The characteristic rich flavour and peppery taste appeared after 16 d ripening and the best overall cheese quality was produced after 32 d maturation.

Type
Original Articles
Information
Journal of Dairy Research , Volume 57 , Issue 2 , May 1990 , pp. 271 - 279
Copyright
Copyright © Proprietors of Journal of Dairy Research 1990

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