The influence of elevated initial ripening temperature on the proteolysis in Reggianito cheese

Abstract

The effects of elevated initial ripening temperature on proteolysis in Reggianito cheese were evaluated considering different temperature–time combinations. Control cheeses stored at 12 °C for 6 months and experimental cheeses stored at 20 °C for 2 or 4 weeks then at 12 °C up to 6 months, were analysed at 61, 124, and 180 days of ripening by physicochemical analysis, urea-PAGE analysis of the urea-soluble fraction, RP-HPLC analysis on the water-soluble fraction at pH 4.6, and free amino acid analysis. In general, increasing ripening temperature and time resulted in increases of proteolysis products, notably higher levels being observed in experimental cheeses initially stored at 20 °C for 4 weeks. Principal component analysis showed that those cheeses at 124 days of ripening had similar levels of proteolysis products to the control cheeses at 180 days of ripening. In conclusion, promising results related to the proteolysis event in Reggianito cheese were obtained, which may help in the selection of a convenient elevated temperature–time combination for accelerating its ripening.