| Title: | Composition and volatile profiles of commercial Argentinean blue cheeses |
| Author(s): | Wolf IV; Perotti MC; Zalazar CA; |
| Address: | "Instituto de Lactologia Industrial, Facultad de Ingenieria Quimica, Universidad Nacional del Litoral-CONICET (Consejo Nacional de Investigaciones Cientificas y Tecnicas), Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina. vwolf@fiq.unl.edu.ar" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: A first approach was made to acquire knowledge of the global composition, proteolysis, lipolysis and volatile profile of Argentinean blue cheeses. A total of 20 samples belonging to six leading commercial brands were analysed. A comparison of the results with bibliographical data on other blue cheeses was performed and the variability among and within dairy plants was also evaluated. RESULTS: Values of global composition were intermediate in relation to those reported for mould-ripened cheeses. Levels of proteolysis and lipolysis were lower than those of other blue cheeses. Volatile compound profiles were characterised mainly by short-chain fatty acids, methyl ketones and secondary alcohols, as reported previously for blue cheeses. Wide-ranging values of physicochemical parameters, lipolysis and proteolysis levels as well as volatile compound areas of cheeses produced by each dairy plant were observed. Owing to this high variability in the chemistry and volatile profile of cheeses, principal component analysis of the data did not show groupings by commercial brands. CONCLUSION: On the whole, Argentinean blue cheeses were characterised both by gross intermediate composition values and by proteolysis and lipolysis levels lower than those of blue cheeses of different origins. A typical volatile compound profile of blue cheeses was observed. The high variability found within each commercial brand could reflect the lack of standardisation of the technological processes used in blue cheese manufacturing in Argentina" |
| Keywords: | "Alcohols/analysis Argentina Cheese/*analysis/classification/microbiology Dairying Dietary Fats/*analysis Dietary Proteins/*analysis Fatty Acids, Volatile/analysis *Food Microbiology Hydrolysis Ketones/analysis Principal Component Analysis Volatile Organic;" |
| Notes: | "MedlineWolf, Irma V Perotti, Maria C Zalazar, Carlos A eng Research Support, Non-U.S. Gov't England 2010/10/29 J Sci Food Agric. 2011 Jan 30; 91(2):385-93. doi: 10.1002/jsfa.4198" |
