Mostrar el registro sencillo del ítem
dc.contributor.author
Wolf, Irma Veronica
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.contributor.author
Perotti, Maria Cristina
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.contributor.author
Zalazar, Carlos Antonio
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.date.available
2020-04-21T16:43:41Z
dc.date.issued
2011-01
dc.identifier.citation
Wolf, Irma Veronica; Perotti, Maria Cristina; Zalazar, Carlos Antonio; Composition and volatile profiles of commercial Argentinean blue cheeses; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 91; 2; 1-2011; 385-393
dc.identifier.issn
0022-5142
dc.identifier.uri
http://hdl.handle.net/11336/103178
dc.description.abstract
BACKGROUND: A first approach was made to acquire knowledge of the global composition, proteolysis, lipolysis and volatile profile of Argentinean blue cheeses. A total of 20 samples belonging to six leading commercial brands were analysed. A comparison of the results with bibliographical data on other blue cheeses was performed and the variability among and within dairy plants was also evaluated.RESULTS: Values of global composition were intermediate in relation to those reported for mould-ripened cheeses. Levels of proteolysis and lipolysis were lower than those of other blue cheeses. Volatile compound profileswere characterised mainly by short-chain fatty acids, methyl ketones and secondary alcohols, as reported previously for blue cheeses. Wide-ranging values of physicochemical parameters, lipolysis and proteolysis levels as well as volatile compound areas of cheeses produced by each dairy plant were observed. Owing to this high variability in the chemistry and volatile profile of cheeses, principal component analysis of the data did not show groupings by commercial brands.CONCLUSION: On the whole, Argentinean blue cheeses were characterised both by gross intermediate composition values and by proteolysis and lipolysis levels lower than those of blue cheeses of different origins. A typical volatile compound profile of blue cheeses was observed. The high variability found within each commercial brand could reflect the lack of standardisation of the technological processes used in blue cheesemanufacturing in Argentina.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
John Wiley & Sons Ltd
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Argentinean blue cheeses
dc.subject
proteolysis
dc.subject
lipolysis
dc.subject
global composition, volatiles compounds.
dc.subject.classification
Alimentos y Bebidas
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.subject.classification
Otras Ingenierías y Tecnologías
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.title
Composition and volatile profiles of commercial Argentinean blue cheeses
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-04-21T15:27:04Z
dc.journal.volume
91
dc.journal.number
2
dc.journal.pagination
385-393
dc.journal.pais
Estados Unidos
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.description.fil
Fil: Wolf, Irma Veronica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
dc.description.fil
Fil: Perotti, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
dc.description.fil
Fil: Zalazar, Carlos Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
dc.journal.title
Journal of the Science of Food and Agriculture
![Se ha confirmado la validez de este valor de autoridad por un usuario](/themes/CONICETDigital/images/authority_control/invisible.gif)
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1002/jsfa.4198
Archivos asociados