Influence of ripening on proteolysis and lipolysis of Murcia al Vino cheese |
| |
| Authors: | Khalid Boutoial Yanilka Alcántara Silvia Rovira Víctor García Eduardo Ferrandini María Belén López |
| |
| Affiliation: | Food Science and Technology Department, Faculty of Veterinary, Campus Mare Nostrum (CMN), University of Murcia, , 30071 Murcia, Spain |
| |
| Abstract: | The aim of this study was to evaluate the influence of five different manufacturers and two ripening periods on the proteolysis and lipolysis patterns of Murcia al Vino goat cheese. The manufacturers significantly affected the water activity (aw), pH, dry matter and fat content, several nitrogen fractions: water soluble nitrogen (WSN), trichloroacetic acid (12% w/v) soluble nitrogen (TCASN) and phosphotungstic acid (5% w/v) soluble nitrogen (PTASN); also the free amino acid (FAA) and free fatty acid (FFA) contents, with the exception of C4:0, C16:0 and C18:0. Different ripening periods significantly affected the dry matter content, WSN and PTASN and all FAA, except serine. |
| |
| Keywords: | Murcia al Vino Cheese Cheese ripening Lipolysis Proteolysis |
|
|
