Composition and volatile profiles of commercial Argentinean blue cheeses

Autores
Wolf, Irma Veronica; Perotti, Maria Cristina; Zalazar, Carlos Antonio
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
BACKGROUND: A first approach was made to acquire knowledge of the global composition, proteolysis, lipolysis and volatile profile of Argentinean blue cheeses. A total of 20 samples belonging to six leading commercial brands were analysed. A comparison of the results with bibliographical data on other blue cheeses was performed and the variability among and within dairy plants was also evaluated.RESULTS: Values of global composition were intermediate in relation to those reported for mould-ripened cheeses. Levels of proteolysis and lipolysis were lower than those of other blue cheeses. Volatile compound profileswere characterised mainly by short-chain fatty acids, methyl ketones and secondary alcohols, as reported previously for blue cheeses. Wide-ranging values of physicochemical parameters, lipolysis and proteolysis levels as well as volatile compound areas of cheeses produced by each dairy plant were observed. Owing to this high variability in the chemistry and volatile profile of cheeses, principal component analysis of the data did not show groupings by commercial brands.CONCLUSION: On the whole, Argentinean blue cheeses were characterised both by gross intermediate composition values and by proteolysis and lipolysis levels lower than those of blue cheeses of different origins. A typical volatile compound profile of blue cheeses was observed. The high variability found within each commercial brand could reflect the lack of standardisation of the technological processes used in blue cheesemanufacturing in 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: 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: 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
Argentinean blue cheeses
proteolysis
lipolysis
global composition, volatiles 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:11336/103178
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/103178
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Composition and volatile profiles of commercial Argentinean blue cheesesWolf, Irma VeronicaPerotti, Maria CristinaZalazar, Carlos AntonioArgentinean blue cheesesproteolysislipolysisglobal composition, volatiles compounds.https://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2BACKGROUND: A first approach was made to acquire knowledge of the global composition, proteolysis, lipolysis and volatile profile of Argentinean blue cheeses. A total of 20 samples belonging to six leading commercial brands were analysed. A comparison of the results with bibliographical data on other blue cheeses was performed and the variability among and within dairy plants was also evaluated.RESULTS: Values of global composition were intermediate in relation to those reported for mould-ripened cheeses. Levels of proteolysis and lipolysis were lower than those of other blue cheeses. Volatile compound profileswere characterised mainly by short-chain fatty acids, methyl ketones and secondary alcohols, as reported previously for blue cheeses. Wide-ranging values of physicochemical parameters, lipolysis and proteolysis levels as well as volatile compound areas of cheeses produced by each dairy plant were observed. Owing to this high variability in the chemistry and volatile profile of cheeses, principal component analysis of the data did not show groupings by commercial brands.CONCLUSION: On the whole, Argentinean blue cheeses were characterised both by gross intermediate composition values and by proteolysis and lipolysis levels lower than those of blue cheeses of different origins. A typical volatile compound profile of blue cheeses was observed. The high variability found within each commercial brand could reflect the lack of standardisation of the technological processes used in blue cheesemanufacturing in 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; 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: 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; ArgentinaJohn Wiley & Sons Ltd2011-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/103178Wolf, Irma Veronica; Perotti, Maria Cristina; Zalazar, Carlos Antonio; Composition and volatile profiles of commercial Argentinean blue cheeses; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 91; 2; 1-2011; 385-3930022-5142CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.4198info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:43:32Zoai:ri.conicet.gov.ar:11336/103178instacron: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 09:43:32.908CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Composition and volatile profiles of commercial Argentinean blue cheeses
title Composition and volatile profiles of commercial Argentinean blue cheeses
spellingShingle Composition and volatile profiles of commercial Argentinean blue cheeses
Wolf, Irma Veronica
Argentinean blue cheeses
proteolysis
lipolysis
global composition, volatiles compounds.
title_short Composition and volatile profiles of commercial Argentinean blue cheeses
title_full Composition and volatile profiles of commercial Argentinean blue cheeses
title_fullStr Composition and volatile profiles of commercial Argentinean blue cheeses
title_full_unstemmed Composition and volatile profiles of commercial Argentinean blue cheeses
title_sort Composition and volatile profiles of commercial Argentinean blue cheeses
dc.creator.none.fl_str_mv Wolf, Irma Veronica
Perotti, Maria Cristina
Zalazar, Carlos Antonio
author Wolf, Irma Veronica
author_facet Wolf, Irma Veronica
Perotti, Maria Cristina
Zalazar, Carlos Antonio
author_role author
author2 Perotti, Maria Cristina
Zalazar, Carlos Antonio
author2_role author
author
dc.subject.none.fl_str_mv Argentinean blue cheeses
proteolysis
lipolysis
global composition, volatiles compounds.
topic Argentinean blue cheeses
proteolysis
lipolysis
global composition, volatiles 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 BACKGROUND: A first approach was made to acquire knowledge of the global composition, proteolysis, lipolysis and volatile profile of Argentinean blue cheeses. A total of 20 samples belonging to six leading commercial brands were analysed. A comparison of the results with bibliographical data on other blue cheeses was performed and the variability among and within dairy plants was also evaluated.RESULTS: Values of global composition were intermediate in relation to those reported for mould-ripened cheeses. Levels of proteolysis and lipolysis were lower than those of other blue cheeses. Volatile compound profileswere characterised mainly by short-chain fatty acids, methyl ketones and secondary alcohols, as reported previously for blue cheeses. Wide-ranging values of physicochemical parameters, lipolysis and proteolysis levels as well as volatile compound areas of cheeses produced by each dairy plant were observed. Owing to this high variability in the chemistry and volatile profile of cheeses, principal component analysis of the data did not show groupings by commercial brands.CONCLUSION: On the whole, Argentinean blue cheeses were characterised both by gross intermediate composition values and by proteolysis and lipolysis levels lower than those of blue cheeses of different origins. A typical volatile compound profile of blue cheeses was observed. The high variability found within each commercial brand could reflect the lack of standardisation of the technological processes used in blue cheesemanufacturing in 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: 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: 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 BACKGROUND: A first approach was made to acquire knowledge of the global composition, proteolysis, lipolysis and volatile profile of Argentinean blue cheeses. A total of 20 samples belonging to six leading commercial brands were analysed. A comparison of the results with bibliographical data on other blue cheeses was performed and the variability among and within dairy plants was also evaluated.RESULTS: Values of global composition were intermediate in relation to those reported for mould-ripened cheeses. Levels of proteolysis and lipolysis were lower than those of other blue cheeses. Volatile compound profileswere characterised mainly by short-chain fatty acids, methyl ketones and secondary alcohols, as reported previously for blue cheeses. Wide-ranging values of physicochemical parameters, lipolysis and proteolysis levels as well as volatile compound areas of cheeses produced by each dairy plant were observed. Owing to this high variability in the chemistry and volatile profile of cheeses, principal component analysis of the data did not show groupings by commercial brands.CONCLUSION: On the whole, Argentinean blue cheeses were characterised both by gross intermediate composition values and by proteolysis and lipolysis levels lower than those of blue cheeses of different origins. A typical volatile compound profile of blue cheeses was observed. The high variability found within each commercial brand could reflect the lack of standardisation of the technological processes used in blue cheesemanufacturing in Argentina.
publishDate 2011
dc.date.none.fl_str_mv 2011-01
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/11336/103178
Wolf, Irma Veronica; Perotti, Maria Cristina; Zalazar, Carlos Antonio; Composition and volatile profiles of commercial Argentinean blue cheeses; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 91; 2; 1-2011; 385-393
0022-5142
CONICET Digital
CONICET
url http://hdl.handle.net/11336/103178
identifier_str_mv Wolf, Irma Veronica; Perotti, Maria Cristina; Zalazar, Carlos Antonio; Composition and volatile profiles of commercial Argentinean blue cheeses; John Wiley & Sons Ltd; Journal of the Science of Food and Agriculture; 91; 2; 1-2011; 385-393
0022-5142
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1002/jsfa.4198
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
dc.publisher.none.fl_str_mv John Wiley & Sons Ltd
publisher.none.fl_str_mv John Wiley & Sons Ltd
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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