Acceleration of cheese ripening at elevated temperature. An estimation of the optimal ripening time of a traditional Argentinean hard cheese |
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Authors: | Guillermo A Sihufe Susana E Zorrilla María C Perotti Irma V Wolf Carlos A Zalazar Nora G Sabbag Silvia C Costa Amelia C Rubiolo |
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Affiliation: | 1. Instituto de Desarrollo Tecnológico para la Industria Química (INTEC), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional del Litoral (UNL), Güemes 3450, S3000GLN, Santa Fe, Argentina;2. Instituto de Lactología Industrial (INLAIN), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional del Litoral (UNL), Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina;3. Instituto de Tecnología de Alimentos (ITA), Facultad de Ingeniería Química (FIQ), Universidad Nacional del Litoral (UNL), Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina |
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Abstract: | The effect of elevated ripening temperature on physicochemical, biochemical and sensory characteristics in Reggianito Argentino cheese was evaluated to determine the optimal time for cheese ripening at 18 °C that ensures typical cheese characteristics. Cheeses ripened at 12 or 18 °C and 85% relative humidity were analysed at 2, 4 and 6 months. Seventy-eight variables (as determined by urea-PAGE, RP-HPLC of the water-soluble at pH 4.6 fraction, free amino acids, free fatty acids and sensory analysis) were considered for the principal component analysis. The statistical analysis allowed determination of the optimal time for ripening Reggianito Argentino cheese at 18 °C, which was ranged between 2 and 3 months. In conclusion, the results obtained were not only useful in characterising the ripening of an Argentinean hard cheese, but also in evaluating the effect of an increase of ripening temperature on the main physicochemical, biochemical and sensory changes of Reggianito Argentino cheese. |
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Keywords: | Reggianito Argentino Cheese Ripening Elevated temperature |
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