Ostalo
Characterisation of Proteolysis Profile of Argentinean Sheep Cheeses Made by Two Different Production Methods
CARLOS ZALAZAR
; UNIVERSIDAD NACIONAL DEL LITORAL, ARGENTINA
MARIO C. CANDIOTI
CARINA V. BERGAMINI
SUSANA B. PALMA
MARGARITA BUSETTI
CARLOS A. MEINARDI
Sažetak
In this work the proteolysis profile of Argentinean sheep cheeses made by two production methods were studied in order to develop products with typical and defined features. Cheeses with a starter of Streptococcus thermophilus, (S-cheeses) and cheeses with a mixed starter of Streptococcus thermophilus and Lactobacillus bulgaricus, (L-cheeses) were manufactured. The cheeses were ripened at 12oC and 80% relative humidity for 180 days and samples were taken
throughout this period. Results show similarities but also some differences, especially in pH value, while sensory evaluation indicated important differences between the two types of cheeses. S-cheeses had a low proteolysis and soft flavor,
making them appropriate for consumption after a short ripening time. L-cheeses had a higher proteolysis level and more intense sensory characteristics, making them appropriate for consumption after a longer ripening time.
Ključne riječi
sheep cheeses; production methods; proteolysis profile; sensory characteristics
Hrčak ID:
87858
URI
Datum izdavanja:
20.8.2012.
Posjeta: 1.019 *