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J Dairy Sci

Title:		"Composition, proteolysis, and volatile profile of Strachitunt cheese"
Author(s):		Masotti F; Cattaneo S; Stuknyte M; Battelli G; Vallone L; De Noni I;
Address:		"Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Universita degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy. Electronic address: fabio.masotti@unimi.it. Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Universita degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy. Istituto di Scienze delle Produzioni Alimentari, Consiglio Nazionale delle Ricerche, via G. Celoria 2, 20133 Milan, Italy. Dipartimento di Scienze Veterinarie per la Salute, la Produzione Animale e la Sicurezza Alimentare, Universita degli Studi di Milano, via G. Celoria 10, 20133 Milan, Italy"
Journal Title:		J Dairy Sci
Year:		2017
Volume:		20161229
Issue:		3
Page Number:		1679 - 1687
DOI:		10.3168/jds.2016-11781
ISSN/ISBN:		1525-3198 (Electronic) 0022-0302 (Linking)
Abstract:		"Strachitunt, a blue-veined Italian cheese, received the Protected Designation of Origin (PDO) label in 2014. Its unique technological feature is represented by the dual-curd method of production. Strachitunt is produced from raw bovine milk with or without the inoculation of natural starter cultures of lactic acid bacteria, and the addition of secondary cultures of mold spores is not permitted by the product specification. Physico-chemical properties, proteolysis, and volatile profile of Strachitunt were investigated in 10 cheese samples (ripened for 75 d) made throughout spring 2015 and provided by the main cheese maker. Overall, composition parameters showed a large variability among samples. Cheese was characterized by an acid paste (pH 5.46) and a lower extent of proteolysis compared with other blue-veined varieties. The main chemical groups of volatile organic compounds were alcohols and esters, whereas ketones represented only a minor component. The erratic adventitious contamination by mold spores of the cheese milk, the unique dual-curd method of cheese-making, and the large time variability between the piercing time and the end of ripening could be highlighted as the main causes of both the distinctive analytical fingerprint and the scarce standardization of this blue-veined cheese"
Keywords:		Animals Cattle *Cheese Food Handling Ketones Milk/chemistry *Proteolysis Volatile Organic Compounds Strachitunt cheese dual-curd method of production proteolysis;
Notes:		"MedlineMasotti, F Cattaneo, S Stuknyte, M Battelli, G Vallone, L De Noni, I eng 2017/01/04 J Dairy Sci. 2017 Mar; 100(3):1679-1687. doi: 10.3168/jds.2016-11781. Epub 2016 Dec 29"