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Food Res Int

Title:		Cheese milk low homogenization enhanced early lipolysis and volatiles compounds production in hard cooked cheeses
Author(s):		Velez MA; Hynes ER; Meinardi CA; Wolf VI; Perotti MC;
Address:		"Instituto de Lactologia Industrial (INLAIN, Universidad Nacional del Litoral/CONICET), Santiago del Estero 2829, Santa Fe, Argentina. Electronic address: mvelez@fiq.unl.edu.ar. Instituto de Lactologia Industrial (INLAIN, Universidad Nacional del Litoral/CONICET), Santiago del Estero 2829, Santa Fe, Argentina"
Journal Title:		Food Res Int
Year:		2017
Volume:		20170220
Issue:
Page Number:		215 - 225
DOI:		10.1016/j.foodres.2017.02.011
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:		"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 90days). 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 90days. 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 C(5) to C(9) were preferentially formed in experimental cheeses"
Keywords:		Animals Cattle Cheese/*analysis/microbiology *Cooking Fatty Acids/*metabolism Food Handling/methods Food Microbiology/methods Hardness *Lipolysis Milk/*metabolism/microbiology Proteolysis Time Factors Volatile Organic Compounds/*metabolism Cheese ripening;
Notes:		"MedlineVelez, Maria A Hynes, Erica R Meinardi, Carlos A Wolf, Veronica I Perotti, Maria C eng Research Support, Non-U.S. Gov't Canada 2017/05/22 Food Res Int. 2017 Jun; 96:215-225. doi: 10.1016/j.foodres.2017.02.011. Epub 2017 Feb 20"