Influence of ripening on proteolysis and lipolysis of Murcia al Vino cheese

The aim of this study was to evaluate the influence of five different manufacturers and two ripening periods on the proteolysis and lipolysis patterns of Murcia al Vino goat cheese. The manufacturers significantly affected the water activity (aw), pH, dry matter and fat content, several nitrogen fra...

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Bibliographic Details
Published in:International journal of dairy technology 2013-08, Vol.66 (3), p.366-372
Main Authors: Boutoial, Khalid, Alcántara, Yanilka, Rovira, Silvia, García, Víctor, Ferrandini, Eduardo, López, María Belén
Format: Article
Language:English
Subjects:
Amino acids
Cheese
Cheese ripening
Dairy industry
Drying
Fatty acids
Goats
International
Lipolysis
Murcia al Vino Cheese
Nitrogen
Production planning
Proteolysis
Ripening
Studies
Water activity
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Summary:The aim of this study was to evaluate the influence of five different manufacturers and two ripening periods on the proteolysis and lipolysis patterns of Murcia al Vino goat cheese. The manufacturers significantly affected the water activity (aw), pH, dry matter and fat content, several nitrogen fractions: water soluble nitrogen (WSN), trichloroacetic acid (12% w/v) soluble nitrogen (TCASN) and phosphotungstic acid (5% w/v) soluble nitrogen (PTASN); also the free amino acid (FAA) and free fatty acid (FFA) contents, with the exception of C4:0, C16:0 and C18:0. Different ripening periods significantly affected the dry matter content, WSN and PTASN and all FAA, except serine.
ISSN:1364-727X
1471-0307
DOI:10.1111/1471-0307.12024