Acceleration of Reggianito cheese ripening. Effect of increased initial ripening temperatures on biochemical and sensory characteristics.

Autores
Ceruti, Roberto Julio; Zorrilla, Susana; Sabbag, Nora; Costa, Silvia; Sihufe, Guillermo Adrian
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The acceleration of cheese ripening is of major interest in the cheese industry because it is related to both product characteristics and production costs. In this study, different temperature-time combinations using elevated temperatures of 20°C within the first month of maturation were applied during Reggianito cheese ripening. Data obtained from proteolysis, lipolysis, analysis of volatile compounds and sensory analysis were considered to establish optimal ripening conditions. Principal component analysis showed that the two first principal components explained 56.4% of data variability. Ripening at 20°C during the first month followed by 12°C resulted in 4-month-old cheeses with characteristics similar to Reggianito cheese traditionally ripened for 6 months at 12°C.
Fil: Ceruti, Roberto Julio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina
Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina
Fil: Sabbag, Nora. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina
Fil: Costa, Silvia. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina
Fil: Sihufe, Guillermo Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina
Materia
Reggianito Cheese
Ripening
Acceleration
Elevated Temperature
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:11336/9951
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Acceleration of Reggianito cheese ripening. Effect of increased initial ripening temperatures on biochemical and sensory characteristics.Ceruti, Roberto JulioZorrilla, SusanaSabbag, NoraCosta, SilviaSihufe, Guillermo AdrianReggianito CheeseRipeningAccelerationElevated Temperaturehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The acceleration of cheese ripening is of major interest in the cheese industry because it is related to both product characteristics and production costs. In this study, different temperature-time combinations using elevated temperatures of 20°C within the first month of maturation were applied during Reggianito cheese ripening. Data obtained from proteolysis, lipolysis, analysis of volatile compounds and sensory analysis were considered to establish optimal ripening conditions. Principal component analysis showed that the two first principal components explained 56.4% of data variability. Ripening at 20°C during the first month followed by 12°C resulted in 4-month-old cheeses with characteristics similar to Reggianito cheese traditionally ripened for 6 months at 12°C.Fil: Ceruti, Roberto Julio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); ArgentinaFil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); ArgentinaFil: Sabbag, Nora. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; ArgentinaFil: Costa, Silvia. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; ArgentinaFil: Sihufe, Guillermo Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); ArgentinaEdp Sciences2015-03info: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/11336/9951Ceruti, Roberto Julio; Zorrilla, Susana; Sabbag, Nora; Costa, Silvia; Sihufe, Guillermo Adrian; Acceleration of Reggianito cheese ripening. Effect of increased initial ripening temperatures on biochemical and sensory characteristics.; Edp Sciences; Dairy Science & Technology; 95; 2; 3-2015; 231-2431958-5586enginfo:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007/s13594-014-0205-2info:eu-repo/semantics/altIdentifier/doi/10.1007/s13594-014-0205-2info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:50:43Zoai:ri.conicet.gov.ar:11336/9951instacron: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 09:50:43.582CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Acceleration of Reggianito cheese ripening. Effect of increased initial ripening temperatures on biochemical and sensory characteristics.
title Acceleration of Reggianito cheese ripening. Effect of increased initial ripening temperatures on biochemical and sensory characteristics.
spellingShingle Acceleration of Reggianito cheese ripening. Effect of increased initial ripening temperatures on biochemical and sensory characteristics.
Ceruti, Roberto Julio
Reggianito Cheese
Ripening
Acceleration
Elevated Temperature
title_short Acceleration of Reggianito cheese ripening. Effect of increased initial ripening temperatures on biochemical and sensory characteristics.
title_full Acceleration of Reggianito cheese ripening. Effect of increased initial ripening temperatures on biochemical and sensory characteristics.
title_fullStr Acceleration of Reggianito cheese ripening. Effect of increased initial ripening temperatures on biochemical and sensory characteristics.
title_full_unstemmed Acceleration of Reggianito cheese ripening. Effect of increased initial ripening temperatures on biochemical and sensory characteristics.
title_sort Acceleration of Reggianito cheese ripening. Effect of increased initial ripening temperatures on biochemical and sensory characteristics.
dc.creator.none.fl_str_mv Ceruti, Roberto Julio
Zorrilla, Susana
Sabbag, Nora
Costa, Silvia
Sihufe, Guillermo Adrian
author Ceruti, Roberto Julio
author_facet Ceruti, Roberto Julio
Zorrilla, Susana
Sabbag, Nora
Costa, Silvia
Sihufe, Guillermo Adrian
author_role author
author2 Zorrilla, Susana
Sabbag, Nora
Costa, Silvia
Sihufe, Guillermo Adrian
author2_role author
author
author
author
dc.subject.none.fl_str_mv Reggianito Cheese
Ripening
Acceleration
Elevated Temperature
topic Reggianito Cheese
Ripening
Acceleration
Elevated Temperature
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The acceleration of cheese ripening is of major interest in the cheese industry because it is related to both product characteristics and production costs. In this study, different temperature-time combinations using elevated temperatures of 20°C within the first month of maturation were applied during Reggianito cheese ripening. Data obtained from proteolysis, lipolysis, analysis of volatile compounds and sensory analysis were considered to establish optimal ripening conditions. Principal component analysis showed that the two first principal components explained 56.4% of data variability. Ripening at 20°C during the first month followed by 12°C resulted in 4-month-old cheeses with characteristics similar to Reggianito cheese traditionally ripened for 6 months at 12°C.
Fil: Ceruti, Roberto Julio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina
Fil: Zorrilla, Susana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina
Fil: Sabbag, Nora. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina
Fil: Costa, Silvia. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Tecnología de Los Alimentos; Argentina
Fil: Sihufe, Guillermo Adrian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Santa Fe. Instituto de Desarrollo Tecnológico Para la Industria Química (i); Argentina
description The acceleration of cheese ripening is of major interest in the cheese industry because it is related to both product characteristics and production costs. In this study, different temperature-time combinations using elevated temperatures of 20°C within the first month of maturation were applied during Reggianito cheese ripening. Data obtained from proteolysis, lipolysis, analysis of volatile compounds and sensory analysis were considered to establish optimal ripening conditions. Principal component analysis showed that the two first principal components explained 56.4% of data variability. Ripening at 20°C during the first month followed by 12°C resulted in 4-month-old cheeses with characteristics similar to Reggianito cheese traditionally ripened for 6 months at 12°C.
publishDate 2015
dc.date.none.fl_str_mv 2015-03
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/11336/9951
Ceruti, Roberto Julio; Zorrilla, Susana; Sabbag, Nora; Costa, Silvia; Sihufe, Guillermo Adrian; Acceleration of Reggianito cheese ripening. Effect of increased initial ripening temperatures on biochemical and sensory characteristics.; Edp Sciences; Dairy Science & Technology; 95; 2; 3-2015; 231-243
1958-5586
url http://hdl.handle.net/11336/9951
identifier_str_mv Ceruti, Roberto Julio; Zorrilla, Susana; Sabbag, Nora; Costa, Silvia; Sihufe, Guillermo Adrian; Acceleration of Reggianito cheese ripening. Effect of increased initial ripening temperatures on biochemical and sensory characteristics.; Edp Sciences; Dairy Science & Technology; 95; 2; 3-2015; 231-243
1958-5586
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007/s13594-014-0205-2
info:eu-repo/semantics/altIdentifier/doi/10.1007/s13594-014-0205-2
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 Edp Sciences
publisher.none.fl_str_mv Edp Sciences
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 13.13397

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