Artículo
Cheese milk low homogenization enhanced early lipolysis and volatiles compounds production in hard cooked cheeses
Vélez, María Ayelén
; Hynes, Erica Rut
; Meinardi, Carlos Alberto; Wolf, Irma Veronica
; Perotti, Maria Cristina
Fecha de publicación:
06/2017
Editorial:
Elsevier Science
Revista:
Food Research International
ISSN:
0963-9969
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Homogenization applied to cheese milk has shown to increase lipolysis but its use is not spread as it can induce detrimental effects. The aim of this work was to assess the effect of low-pressure homogenization of the cream followed by pre-incubation of cheese milk on the composition, ripening index, lipolysis and volatile profiles of hard cooked cheeses. For that, control and experimental miniature Reggianito cheeses were made and analyzed during ripening (3, 45 and 90 days). Homogenization had no impact on composition and proteolysis. An acceleration of the lipolysis reaction was clearly noticed in cheeses made with homogenized milk at the beginning of ripening, while both type of cheeses reached similar levels at 90 days. We found the level of several compounds derived from fatty acid catabolism were noticeably influenced by the treatment applied: straight-chain aldehydes such as hexanal, heptanal and nonanal and methylketones from C5 to C9 were preferentially formed in experimental cheeses.
Palabras clave:
Cheese Ripening
,
Flavour
,
Free Fatty Acids
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Colecciones
Articulos(INLAIN)
Articulos de INST.DE LACTOLOGIA INDUSTRIAL
Articulos de INST.DE LACTOLOGIA INDUSTRIAL
Citación
Vélez, María Ayelén; Hynes, Erica Rut; Meinardi, Carlos Alberto; Wolf, Irma Veronica; Perotti, Maria Cristina; Cheese milk low homogenization enhanced early lipolysis and volatiles compounds production in hard cooked cheeses; Elsevier Science; Food Research International; 96; 6-2017; 215-225
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