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Changes in chemical and rheological characteristics of La Serena ewes' milk cheese during ripening

Published online by Cambridge University Press:  01 June 2009

Buensuceso Fernandez Del Pozo ,
Pilar Gaya ,
Margarita Medina ,
M. Asunción Rodríguez-Marín  and
Manuel Nuñez
Buensuceso Fernandez Del Pozo
Affiliation:
Departamento de Bioquímica y Microbiología, INIA, Apartado 8111, Madrid 28080, Spain
Pilar Gaya
Affiliation:
Departamento de Bioquímica y Microbiología, INIA, Apartado 8111, Madrid 28080, Spain
Margarita Medina
Affiliation:
Departamento de Bioquímica y Microbiología, INIA, Apartado 8111, Madrid 28080, Spain
M. Asunción Rodríguez-Marín
Affiliation:
Departamento de Bioquímica y Microbiología, INIA, Apartado 8111, Madrid 28080, Spain
Manuel Nuñez
Affiliation:
Departamento de Bioquímica y Microbiología, INIA, Apartado 8111, Madrid 28080, Spain
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Summary

Casein breakdown and free fatty acids formation were studied in ten batches of La Serena cheese throughout a 60 d ripening period. A rapid degradation of αs1-casein occurred, with only 18·6% residual αs1-casein being detected in 60 d-old cheese, whereas 49·5% β-casein remained unattacked. High pH values, low NaCl-in-moisture concentrations and high moisture contents enhanced proteolysis. Lac-tobacilli and yeasts were the only microbial groups which significantly influenced αs1-casein breakdown, and only yeasts affected β-casein hydrolysis. No significant effect of chemical characteristics or microbial groups on FFA levels was detected, an average level of 12·7 mequiv./100 g fat being recorded for 60 d cheese. Rheological characteristics of the cheese reached their minimum values after 15–30 d of ripening and were dependent on αs1- and β-casein breakdown, pH value, NaCl-in-moisture concentration and moisture content.

Type
Original articles
Information
Journal of Dairy Research , Volume 55 , Issue 3 , August 1988 , pp. 457 - 464
Copyright
Copyright © Proprietors of Journal of Dairy Research 1988

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References

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