Biochemical changes during the ripening of homemade 'San Simón da Costa' raw milk cheese |
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Authors: | E L NHUCH B PRIETO I FRANCO A BERNARDO J CARBALLO |
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Affiliation: | Universidade Luterana do Brazil, Avenida Farroupilha 8001, 92 425-900 Canoas, RS, Brazil,;Departamento de Higiene y Tecnología de los Alimentos, Universidad de León, 24071 León, Spain,;Área de Tecnología de los Alimentos, Facultad de Ciencias de Orense, Universidad de Vigo, 32004 Orense, Spain |
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Abstract: | 'San Simón da Costa' cheese is a traditional smoked variety produced in the northwest of Spain from cow's milk. Biochemical changes were determined during its ripening. Its high calcium and phosphorus content and its low NaCl and sodium content stand out. This cheese undergoes moderate proteolysis. The most abundant free amino acid at the end of the ripening was glutamic acid, followed by tryptophan, leucine, arginine and phenylalanine. The lipolysis throughout ripening is slight; the most abundant free fatty acid being oleic, followed by palmitic and butyric acid. |
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Keywords: | 'San Simón da Costa' cheese Lipolysis Proteolysis Raw cow's milk cheese Ripening |
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