Free fatty acid profile and sensory characteristics of Regianito cheese produced with different starters

Authors

  • M. C. Perotti Instituto de Lactología Industrial (INLAIN) Facultad de Ingeniería Química. Universidad Nacional del Litoral/CONICET
  • S. Bernal
  • V. Wolf
  • C. A. Zalazar Instituto de Lactología Industrial (INLAIN) Facultad de Ingeniería Química. Universidad Nacional del Litoral/CONICET

DOI:

https://doi.org/10.3989/gya.2008.v59.i2.504

Keywords:

Lipolysis, Reggianito cheese, Selected starters, Sensory analysis

Abstract


Reggianito is the most important variety among the Argentinean hard cheeses. During its ripening period several biochemical reactions of proteins and fat are responsible for its final sensory characteristics. The fat transformations, in a first step, produce free fatty acids (FFA). In the present work, the FFA profile from C6:0 to C18:2 during ripening was evaluated. Reggianito cheeses were produced with a “wild” whey starter and with selected strains of Lactobacillus helveticus isolated from natural whey. Information from FFA profiles was processed by Principal Component Analysis (PCA) and Discriminant Analysis (DA). Despite the fact that FFA levels grew continuously during ripening, no differences were found among cheeses produced with different starters. Sensory analyses did not show differences among the different cheeses produced. All cheeses were of satisfactory sensory quality. Results from this study are important for an increased knowledge of the ripening process of Reggianito cheese, considering the scarce information currently existing on this subject. At the same time, the substitution of a natural whey starter for a selected strain starter appears to be a possible advantage in order to improve and to standardize the quality of the cheese.

Downloads

Download data is not yet available.

References

Battistotti B. Corradini C. 1993. Italian cheese. En P. Fox (Ed.). Cheese: Chemistry, Physics and Microbiology. Vol. 2 (pag. 221-243). Chapman & Hall, London (1993).

Bottazzi V, Parisi M. Cocconcelli P. 1999. Colture di batteri lattici per la produzione di fromaggio grana e tipizzazione molecolari dei ceppi. Scienza e Técnica Lattiero- Casearia 50, 179-194.

Bradley RL, Arnold E, Barbano DM, Semerad RG, Smith DE. Vines, B.K. 1993. Chemical and physical methods. Standard methods for the examination of dairy products, pag. 433–453. American Public Health Association, Washington DC, Ed. R. Marshall.

Caboni MF, Zannoni M. Lercker G. 1988. Lipolisi del grasso del Parmigiano-Reggiano en Atti giornata studio composizione e caractteristiche Parmigiano-Reggiano, pag. 113-121, Cons. Form. Parmigiano-Reggiano (Ed.). Regio Emilia.

Collins YF, McSweeney PLH. Wilkinson M.G. 2003. Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge. International Dairy Journal 13 (11) 841-866. doi:10.1016/S0958-6946(03)00109-2

Deeth H. Fitz-Gerald C. 2006. Enzymes and hydrolityc rancidity. En P. Fox y P. McSweeney (Ed.). Advanced Dairy Chemistry.Vol. 2 Lipids (pag. 481-530). Springer Science, New York.

FIL-IDF 50C: Lait et produits Laitiers. Guide de L´echantillonnage. Brussels, Belgium (1995).

FIL-IDF 4A: Formaggio e formaggio fuso. Determinazione della matria secca. Metodo di riferimento. Brussels, Belgium (1982).

FIL-IDF 20B: Latte. Determinazione del tenore in azoto. Metodo di riferimento. Brussels, Belgium (1993).

Fox PF. Law J, McSweeney P. Wallace J. 1993. Biochemistry of cheese ripening. En P. F. Fox (Ed.). Cheese: Chemistry, Physics and Microbiology. Vol. 1 (pag. 389). General Aspects. Chapman & Hall, London.

Frank J, Christen G. Bullerman L. 1993. Test for groups of microorganism. In R. Marshall (Ed.). Standard methods for the examination of dairy products. American Public Health Association, Washington D.C.

Hair J, Anderson R, Tatham R. Black W. 1999. Análisis Multivariado, Otero (Ed.), Prentice Hall, Madrid.

Hynes E, Bergamini C, Suárez V. Zalazar C. 2003. Proteolysis in Reggianito Argentino cheeses manufactured with natural whey cultures and selected strains of Lactobacillus helveticus. Journal of Dairy Science 86, 3831-3840.

MacGibbon A. Taylor M. 2006. Composition and structure of bovine milk lipids. En P. F. Fox and P.

McSweeney (Ed.). Advanced Dairy Chemistry. Vol. 2 Lipids (pag. 32). Springer Science, New York.

McSweeney P. Sousa M. 2000. Biochemical pathways for the production of flavour compounds in cheese during ripening: a review. Le Lait 80, 293-324. doi:10.1051/lait:2000127

CAA, Código Alimentario Argentino (2007). http://www.anamt.gov.ar/codigoa/caa1.htm.

Pérez López C. 2004. Técnicas Estadísticas con SPSS, Pearson (Ed.), Prentice Hall, Madrid.

Perotti MC, Bernal SM, Meinardi CA. Zalazar CA. 2005. Free fatty acid profiles of Reggianito Argentino cheese produced with different starters. International Dairy Journal 15, 1150 – 1155. doi:10.1016/j.idairyj.2004.11.005

Reinheimer J, Quiberoni A, Tailliez P, Binetti A. Suárez V. 1996. The lactic acid microflora of natural whey starters used in Argentina for hard cheese production. International Dairy Journal 6, 869 – 879. doi:10.1016/0958-6946(96)00014-3

Reinheimer J, Suárez V, Bailo N. Zalazar C. 1995. Microbiological and Technological characteristics of natural whey cultures for Argentinian hard cheese production. Journal of Food Protection 58 (7) 796 – 799.

Sihufe G, Zorrilla S, Mercanti D, Perotti M.C, Zalazar, CA. Rubiolo A. 2007. The influence of ripening temperature and sampling site on the lipolysis in Reggianito Argentino cheese. Food Research International 40 (10) 1220-1226. doi:10.1016/j.foodres.2007.07.003

Zalazar C, Meinardi C. Hynes E. 1999. Quesos típicos Argentinos. Centro de Publicaciones Universidad Nacional del Litoral, Santa Fe.

Downloads

Published

2008-06-30

How to Cite

1.
Perotti MC, Bernal S, Wolf V, Zalazar CA. Free fatty acid profile and sensory characteristics of Regianito cheese produced with different starters. Grasas aceites [Internet]. 2008Jun.30 [cited 2024Mar.30];59(2):152-9. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/504

Issue

Section

Research