Evolution of chemico-physical characteristics during manufacture and ripening of Castelmagno PDO cheese in wintertime |
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Authors: | Marta Bertolino Paola DolciManuela Giordano Luca RolleGiuseppe Zeppa |
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Affiliation: | Dipartimento di Valorizzazione e Protezione delle Risorse Agroforestali, Settore di Microbiologia Agraria e Tecnologie Alimentari, Facoltà di Agraria, Università degli Studi di Torino, Via Leonardo da Vinci 44, Grugliasco, TO, Italy |
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Abstract: | Biochemical, volatile and textural profiles during manufacture and ripening were determined in samples of Castelmagno PDO cheese obtained from three different batches in the main artisan cheese plant of Castelmagno PDO production area. At the end of manufacture, samples were characterised by a pH of 6.57% and 52.4% moisture content. The HPLC analysis of organic acids and sugars showed the exhaustion of lactose content, while Urea-PAGE indicated extensive primary proteolysis of both β-casein and αs1-casein. During ripening, cheeses were characterised by high degradation of β-casein and αs1-casein, due to bacterial action. RP-HPLC profiles showed a high production of peptides eluted between 20 and 30 min. In total, 92 volatile compounds were identified in cheese headspace. Texture profiles showed an increase in hardness, gumminess, chewiness and adhesiveness values, as well as a decrease in cohesiveness during ripening. |
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Keywords: | Castelmagno PDO cheese Chemistry Proteolysis Volatile compounds Texture Evolution Ripening |
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