Influence of milk pre-treatment on production of FFA and volatile compounds in hard cheeses: heat treatment and mechanical agitation.

Autores
Vélez, María Ayelén; Perotti, Maria Cristina; Wolf, Irma Veronica; Hynes, Erica Rut; Zalazar, Carlos Antonio
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
This work was aimed at identifying technological steps that can increase fat hydrolysis and volatile compounds production in hard cheeses, as these biochemical events have been related with improved piquant taste and development of genuine flavour during cheese ripening. For that purpose, two different pre-treatments of cheese-milk were tested: heat treatment and mechanical agitation. Both factors were assayed at two levels: milk was both batch-pasteurized or non-thermally treated, and mechanical agitation was either applied or not. With pre-treated or not milk, hard cheeses (Reggianito type) were produced in pilot plant and ripened during 90 days. In all cheeses it was observed that the degree of lipolysis, assessed by gas chromatography (GC-FID), increased similarly during ripening. However, the proportion of short chain fatty acids (SCFA) was higher in the cheeses made with unpasteurized milk, suggesting a higher activity of lipases with positional specificity towards the sn-3 position of the triglyceride, among which milk lipoprotein lipase is found. Similar results were found for most of the volatile compounds, determined by SPME-GC-FID/MS, which constitute the groups of ketones, alcohols, esters and the group of acids. On the contrary, no effect of mechanical agitation was observed although some interactions between factors were found. In the conditions of the study, results suggest that heat treatment had a higher impact on cheese lipolysis and volatile compounds production than partial destabilization of the fat emulsion produced by the agitation method applied.
Fil: Vélez, María Ayelén. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Perotti, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Wolf, Irma Veronica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Hynes, Erica Rut. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Zalazar, Carlos Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Materia
milk pre-treatment
cheese ripening
lipolysis
volatile compounds
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/101223
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/101223
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Influence of milk pre-treatment on production of FFA and volatile compounds in hard cheeses: heat treatment and mechanical agitation.Vélez, María AyelénPerotti, Maria CristinaWolf, Irma VeronicaHynes, Erica RutZalazar, Carlos Antoniomilk pre-treatmentcheese ripeninglipolysisvolatile compoundshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2This work was aimed at identifying technological steps that can increase fat hydrolysis and volatile compounds production in hard cheeses, as these biochemical events have been related with improved piquant taste and development of genuine flavour during cheese ripening. For that purpose, two different pre-treatments of cheese-milk were tested: heat treatment and mechanical agitation. Both factors were assayed at two levels: milk was both batch-pasteurized or non-thermally treated, and mechanical agitation was either applied or not. With pre-treated or not milk, hard cheeses (Reggianito type) were produced in pilot plant and ripened during 90 days. In all cheeses it was observed that the degree of lipolysis, assessed by gas chromatography (GC-FID), increased similarly during ripening. However, the proportion of short chain fatty acids (SCFA) was higher in the cheeses made with unpasteurized milk, suggesting a higher activity of lipases with positional specificity towards the sn-3 position of the triglyceride, among which milk lipoprotein lipase is found. Similar results were found for most of the volatile compounds, determined by SPME-GC-FID/MS, which constitute the groups of ketones, alcohols, esters and the group of acids. On the contrary, no effect of mechanical agitation was observed although some interactions between factors were found. In the conditions of the study, results suggest that heat treatment had a higher impact on cheese lipolysis and volatile compounds production than partial destabilization of the fat emulsion produced by the agitation method applied.Fil: Vélez, María Ayelén. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Perotti, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Wolf, Irma Veronica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Hynes, Erica Rut. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Zalazar, Carlos Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaAmerican Dairy Science Association2010-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/101223Vélez, María Ayelén; Perotti, Maria Cristina; Wolf, Irma Veronica; Hynes, Erica Rut; Zalazar, Carlos Antonio; Influence of milk pre-treatment on production of FFA and volatile compounds in hard cheeses: heat treatment and mechanical agitation.; American Dairy Science Association; Journal of Dairy Science; 93; 10-2010; 4545-45540022-0302CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/0.3168/jds.2010-3352info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:30:24Zoai:ri.conicet.gov.ar:11336/101223instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:30:25.258CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Influence of milk pre-treatment on production of FFA and volatile compounds in hard cheeses: heat treatment and mechanical agitation.
title Influence of milk pre-treatment on production of FFA and volatile compounds in hard cheeses: heat treatment and mechanical agitation.
spellingShingle Influence of milk pre-treatment on production of FFA and volatile compounds in hard cheeses: heat treatment and mechanical agitation.
Vélez, María Ayelén
milk pre-treatment
cheese ripening
lipolysis
volatile compounds
title_short Influence of milk pre-treatment on production of FFA and volatile compounds in hard cheeses: heat treatment and mechanical agitation.
title_full Influence of milk pre-treatment on production of FFA and volatile compounds in hard cheeses: heat treatment and mechanical agitation.
title_fullStr Influence of milk pre-treatment on production of FFA and volatile compounds in hard cheeses: heat treatment and mechanical agitation.
title_full_unstemmed Influence of milk pre-treatment on production of FFA and volatile compounds in hard cheeses: heat treatment and mechanical agitation.
title_sort Influence of milk pre-treatment on production of FFA and volatile compounds in hard cheeses: heat treatment and mechanical agitation.
dc.creator.none.fl_str_mv Vélez, María Ayelén
Perotti, Maria Cristina
Wolf, Irma Veronica
Hynes, Erica Rut
Zalazar, Carlos Antonio
author Vélez, María Ayelén
author_facet Vélez, María Ayelén
Perotti, Maria Cristina
Wolf, Irma Veronica
Hynes, Erica Rut
Zalazar, Carlos Antonio
author_role author
author2 Perotti, Maria Cristina
Wolf, Irma Veronica
Hynes, Erica Rut
Zalazar, Carlos Antonio
author2_role author
author
author
author
dc.subject.none.fl_str_mv milk pre-treatment
cheese ripening
lipolysis
volatile compounds
topic milk pre-treatment
cheese ripening
lipolysis
volatile compounds
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv This work was aimed at identifying technological steps that can increase fat hydrolysis and volatile compounds production in hard cheeses, as these biochemical events have been related with improved piquant taste and development of genuine flavour during cheese ripening. For that purpose, two different pre-treatments of cheese-milk were tested: heat treatment and mechanical agitation. Both factors were assayed at two levels: milk was both batch-pasteurized or non-thermally treated, and mechanical agitation was either applied or not. With pre-treated or not milk, hard cheeses (Reggianito type) were produced in pilot plant and ripened during 90 days. In all cheeses it was observed that the degree of lipolysis, assessed by gas chromatography (GC-FID), increased similarly during ripening. However, the proportion of short chain fatty acids (SCFA) was higher in the cheeses made with unpasteurized milk, suggesting a higher activity of lipases with positional specificity towards the sn-3 position of the triglyceride, among which milk lipoprotein lipase is found. Similar results were found for most of the volatile compounds, determined by SPME-GC-FID/MS, which constitute the groups of ketones, alcohols, esters and the group of acids. On the contrary, no effect of mechanical agitation was observed although some interactions between factors were found. In the conditions of the study, results suggest that heat treatment had a higher impact on cheese lipolysis and volatile compounds production than partial destabilization of the fat emulsion produced by the agitation method applied.
Fil: Vélez, María Ayelén. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Perotti, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Wolf, Irma Veronica. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Hynes, Erica Rut. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Zalazar, Carlos Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
description This work was aimed at identifying technological steps that can increase fat hydrolysis and volatile compounds production in hard cheeses, as these biochemical events have been related with improved piquant taste and development of genuine flavour during cheese ripening. For that purpose, two different pre-treatments of cheese-milk were tested: heat treatment and mechanical agitation. Both factors were assayed at two levels: milk was both batch-pasteurized or non-thermally treated, and mechanical agitation was either applied or not. With pre-treated or not milk, hard cheeses (Reggianito type) were produced in pilot plant and ripened during 90 days. In all cheeses it was observed that the degree of lipolysis, assessed by gas chromatography (GC-FID), increased similarly during ripening. However, the proportion of short chain fatty acids (SCFA) was higher in the cheeses made with unpasteurized milk, suggesting a higher activity of lipases with positional specificity towards the sn-3 position of the triglyceride, among which milk lipoprotein lipase is found. Similar results were found for most of the volatile compounds, determined by SPME-GC-FID/MS, which constitute the groups of ketones, alcohols, esters and the group of acids. On the contrary, no effect of mechanical agitation was observed although some interactions between factors were found. In the conditions of the study, results suggest that heat treatment had a higher impact on cheese lipolysis and volatile compounds production than partial destabilization of the fat emulsion produced by the agitation method applied.
publishDate 2010
dc.date.none.fl_str_mv 2010-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/101223
Vélez, María Ayelén; Perotti, Maria Cristina; Wolf, Irma Veronica; Hynes, Erica Rut; Zalazar, Carlos Antonio; Influence of milk pre-treatment on production of FFA and volatile compounds in hard cheeses: heat treatment and mechanical agitation.; American Dairy Science Association; Journal of Dairy Science; 93; 10-2010; 4545-4554
0022-0302
CONICET Digital
CONICET
url http://hdl.handle.net/11336/101223
identifier_str_mv Vélez, María Ayelén; Perotti, Maria Cristina; Wolf, Irma Veronica; Hynes, Erica Rut; Zalazar, Carlos Antonio; Influence of milk pre-treatment on production of FFA and volatile compounds in hard cheeses: heat treatment and mechanical agitation.; American Dairy Science Association; Journal of Dairy Science; 93; 10-2010; 4545-4554
0022-0302
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/0.3168/jds.2010-3352
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv American Dairy Science Association
publisher.none.fl_str_mv American Dairy Science Association
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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