Cheese Ripening.Pdf
LWT - Food Science and Technology 112 (2019) 108241 Contents lists available at ScienceDirect LWT - Food Science and Technology journal homepage: www.elsevier.com/locate/lwt A new technological approach for ripening acceleration in cooked cheeses: Homogenization, cooking and washing of the curd T ∗ María Ayelén Véleza, , Erica Rut Hynesa, Graciela Rodriguezb,1, Lorena Garittab,2, Irma Verónica Wolfa, María Cristina Perottia a Instituto de Lactología Industrial (INLAIN, Universidad Nacional del Litoral/CONICET), Facultad de Ingeniería Química, Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina b Instituto Superior Experimental de Tecnología Alimentaria, Departamento de Evaluación Sensorial de Alimentos (DESA-ISETA), Hipólito Yrigoyen 931, B6500DJQ, Nueve de Julio, Buenos Aires, Argentina ARTICLE INFO ABSTRACT Keywords: An innovative hard cooked cheese making routine that included the use of homogenization of milk fat, un- Lipolysis pasteurized cheese milk, cooking temperature modification and the inclusion of a curd washing step was studied Milk fat on lipolysis, proteolysis, composition, volatile compounds profile and sensory attributes of cheeses. Experimental Plasmin and traditional Reggianito type cheeses were made at pilot scale and analyzed during ripening (45 and 60 days). Coagulant Ripening acceleration was observed in experimental cheeses based on an increase of lipolysis and proteolysis Volatile compounds reactions, which resulted in both a volatile profile characterized by compounds derived from milk fat de- gradation and the intensification of flavour in the first months of ripening. 1. Introduction in which high levels of lipolysis are desired (e.g. blue cheeses) or when texture is intended to be improved (e.g. low-fat cheeses). Nevertheless, Hard cooked cheeses enzymatically coagulated, such as Reggianito it has been reported that this technological step could cause detrimental cheese, are characterized by a ripening process that takes long periods, effects during cheese making (Zamora, Ferragut, Jaramillo, Guamis, & between 6 and 24 months.
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