Characterization of free fatty acids profile of Pategras cheese during ripening
- Autores
- Perotti, Maria Cristina; Mercanti, Diego Javier; Bernal, Susana Margarita; Zalazar, Carlos Antonio
- Año de publicación
- 2009
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- This work compares the free fatty acids (FFA) profiles of Pategra´s cheeses manufactured on the pilot scale, with and without the addition of probiotics. Total and FFA in milks and cheeses, respectively, were similar, indicating a nonselective release during ripening. Lipolysis was lo for control cheeses, but somewhat higher for those made in summer, probably because of an elevated psychrotrophic bacterial development. Probiotic bacteria remained highly viable during ripening and had an influence on FFA profiles. A simple sensory profiling of the cheeses showed no differences in flavour and taste and little evidence of treatment effects was found using univariate analysis. Nevertheless, multivariate analysis showed clear differences between probiotic and control products.
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: Mercanti, Diego Javier. 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: Bernal, Susana Margarita. 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
-
CHEESE RIPENING
LIPOLYTIC ACTIVITY
PATEGRÁS CHEESE
PROBIOTICS - 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:11336/101917
Ver los metadatos del registro completo
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Characterization of free fatty acids profile of Pategras cheese during ripeningPerotti, Maria CristinaMercanti, Diego JavierBernal, Susana MargaritaZalazar, Carlos AntonioCHEESE RIPENINGLIPOLYTIC ACTIVITYPATEGRÁS CHEESEPROBIOTICShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2This work compares the free fatty acids (FFA) profiles of Pategra´s cheeses manufactured on the pilot scale, with and without the addition of probiotics. Total and FFA in milks and cheeses, respectively, were similar, indicating a nonselective release during ripening. Lipolysis was lo for control cheeses, but somewhat higher for those made in summer, probably because of an elevated psychrotrophic bacterial development. Probiotic bacteria remained highly viable during ripening and had an influence on FFA profiles. A simple sensory profiling of the cheeses showed no differences in flavour and taste and little evidence of treatment effects was found using univariate analysis. Nevertheless, multivariate analysis showed clear differences between probiotic and control products.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; ArgentinaFil: Mercanti, Diego Javier. 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: Bernal, Susana Margarita. 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; ArgentinaWiley Blackwell Publishing, Inc2009-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/101917Perotti, Maria Cristina; Mercanti, Diego Javier; Bernal, Susana Margarita; Zalazar, Carlos Antonio; Characterization of free fatty acids profile of Pategras cheese during ripening; Wiley Blackwell Publishing, Inc; International Journal Of Dairy Technology; 62; 3; 4-2009; 331-3381364-727XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1471-0307.2009.00496.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:01:01Zoai:ri.conicet.gov.ar:11336/101917instacron: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 10:01:01.295CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Characterization of free fatty acids profile of Pategras cheese during ripening |
title |
Characterization of free fatty acids profile of Pategras cheese during ripening |
spellingShingle |
Characterization of free fatty acids profile of Pategras cheese during ripening Perotti, Maria Cristina CHEESE RIPENING LIPOLYTIC ACTIVITY PATEGRÁS CHEESE PROBIOTICS |
title_short |
Characterization of free fatty acids profile of Pategras cheese during ripening |
title_full |
Characterization of free fatty acids profile of Pategras cheese during ripening |
title_fullStr |
Characterization of free fatty acids profile of Pategras cheese during ripening |
title_full_unstemmed |
Characterization of free fatty acids profile of Pategras cheese during ripening |
title_sort |
Characterization of free fatty acids profile of Pategras cheese during ripening |
dc.creator.none.fl_str_mv |
Perotti, Maria Cristina Mercanti, Diego Javier Bernal, Susana Margarita Zalazar, Carlos Antonio |
author |
Perotti, Maria Cristina |
author_facet |
Perotti, Maria Cristina Mercanti, Diego Javier Bernal, Susana Margarita Zalazar, Carlos Antonio |
author_role |
author |
author2 |
Mercanti, Diego Javier Bernal, Susana Margarita Zalazar, Carlos Antonio |
author2_role |
author author author |
dc.subject.none.fl_str_mv |
CHEESE RIPENING LIPOLYTIC ACTIVITY PATEGRÁS CHEESE PROBIOTICS |
topic |
CHEESE RIPENING LIPOLYTIC ACTIVITY PATEGRÁS CHEESE PROBIOTICS |
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 compares the free fatty acids (FFA) profiles of Pategra´s cheeses manufactured on the pilot scale, with and without the addition of probiotics. Total and FFA in milks and cheeses, respectively, were similar, indicating a nonselective release during ripening. Lipolysis was lo for control cheeses, but somewhat higher for those made in summer, probably because of an elevated psychrotrophic bacterial development. Probiotic bacteria remained highly viable during ripening and had an influence on FFA profiles. A simple sensory profiling of the cheeses showed no differences in flavour and taste and little evidence of treatment effects was found using univariate analysis. Nevertheless, multivariate analysis showed clear differences between probiotic and control products. 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: Mercanti, Diego Javier. 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: Bernal, Susana Margarita. 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 compares the free fatty acids (FFA) profiles of Pategra´s cheeses manufactured on the pilot scale, with and without the addition of probiotics. Total and FFA in milks and cheeses, respectively, were similar, indicating a nonselective release during ripening. Lipolysis was lo for control cheeses, but somewhat higher for those made in summer, probably because of an elevated psychrotrophic bacterial development. Probiotic bacteria remained highly viable during ripening and had an influence on FFA profiles. A simple sensory profiling of the cheeses showed no differences in flavour and taste and little evidence of treatment effects was found using univariate analysis. Nevertheless, multivariate analysis showed clear differences between probiotic and control products. |
publishDate |
2009 |
dc.date.none.fl_str_mv |
2009-04 |
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/11336/101917 Perotti, Maria Cristina; Mercanti, Diego Javier; Bernal, Susana Margarita; Zalazar, Carlos Antonio; Characterization of free fatty acids profile of Pategras cheese during ripening; Wiley Blackwell Publishing, Inc; International Journal Of Dairy Technology; 62; 3; 4-2009; 331-338 1364-727X CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/101917 |
identifier_str_mv |
Perotti, Maria Cristina; Mercanti, Diego Javier; Bernal, Susana Margarita; Zalazar, Carlos Antonio; Characterization of free fatty acids profile of Pategras cheese during ripening; Wiley Blackwell Publishing, Inc; International Journal Of Dairy Technology; 62; 3; 4-2009; 331-338 1364-727X CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1471-0307.2009.00496.x |
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 |
dc.publisher.none.fl_str_mv |
Wiley Blackwell Publishing, Inc |
publisher.none.fl_str_mv |
Wiley Blackwell Publishing, Inc |
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 |
_version_ |
1844613799070400512 |
score |
13.070432 |