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
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/101223
Ver los metadatos del registro completo
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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 Técnicas2025-09-03T10:06:31Zoai: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:34982025-09-03 10:06:31.961CONICET 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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1842269962631118848 |
score |
13.13397 |