« Previous AbstractAroma characterisation and UV elicitation of purple basil from different plant tissue cultures    Next AbstractLong-term diffusive samplers for the indoor air quality evaluation »

Food Chem

Title:		Evolution of chemico-physical characteristics during manufacture and ripening of Castelmagno PDO cheese in wintertime
Author(s):		Bertolino M; Dolci P; Giordano M; Rolle L; Zeppa G;
Address:		"Dipartimento di Valorizzazione e Protezione delle Risorse Agroforestali, Settore di Microbiologia Agraria e Tecnologie Alimentari, Facolta di Agraria, Universita degli Studi di Torino, Via Leonardo da Vinci 44, Grugliasco, TO, Italy. Electronic address: marta.bertolino@unito.it. Dipartimento di Valorizzazione e Protezione delle Risorse Agroforestali, Settore di Microbiologia Agraria e Tecnologie Alimentari, Facolta di Agraria, Universita degli Studi di Torino, Via Leonardo da Vinci 44, Grugliasco, TO, Italy"
Journal Title:		Food Chem
Year:		2011
Volume:		20110515
Issue:		3
Page Number:		1001 - 1011
DOI:		10.1016/j.foodchem.2011.05.060
ISSN/ISBN:		0308-8146 (Print) 0308-8146 (Linking)
Abstract:		"Biochemical, volatile and textural profiles during manufacture and ripening were determined in samples of Castelmagno PDO cheese obtained from three different batches in the main artisan cheese plant of Castelmagno PDO production area. At the end of manufacture, samples were characterised by a pH of 6.57% and 52.4% moisture content. The HPLC analysis of organic acids and sugars showed the exhaustion of lactose content, while Urea-PAGE indicated extensive primary proteolysis of both beta-casein and alphas1-casein. During ripening, cheeses were characterised by high degradation of beta-casein and alphas1-casein, due to bacterial action. RP-HPLC profiles showed a high production of peptides eluted between 20 and 30min. In total, 92 volatile compounds were identified in cheese headspace. Texture profiles showed an increase in hardness, gumminess, chewiness and adhesiveness values, as well as a decrease in cohesiveness during ripening"
Keywords:		Castelmagno PDO cheese Chemistry Evolution Proteolysis Ripening Texture Volatile compounds;
Notes:		"PubMed-not-MEDLINEBertolino, Marta Dolci, Paola Giordano, Manuela Rolle, Luca Zeppa, Giuseppe eng England 2011/12/01 Food Chem. 2011 Dec 1; 129(3):1001-11. doi: 10.1016/j.foodchem.2011.05.060. Epub 2011 May 15"