Effect of brine concentration on the ripening of an Argentinean sheep`s milk cheese

Autores
Cuffia, Facundo; Candioti, Mario César; Bergamini, Carina Viviana
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
In the present work, it was studied the influence of brine concentration on the ripening of an Argentinean sheep cheese. The aim was to establish the conditions of the salting process for it to lead to a product with good quality and acceptability by consumers. Sheep cheeses were manufactured using a direct-vat-set culture of Streptococcus thermophilus as starter and chymosin as coagulant. The salting was carried out using brine with the following concentrations: 20, 15, 10 and 5% (w/v). The cheeses were vacuum packed on the fourth day and ripened for 60 days. In order to evaluate the influence of salt content in brine on cheese quality, there were analyzed gross composition, pH, microbial counts, proteolysis, sodium and calcium concentration, melting capacity and sensory characteristics. The increase of salt concentration in brine corresponded with a decrease in moisture as proteolysis advanced. This suggests some inhibition of proteolytic and peptidolytic enzymes involved in ripening due to these adverse environmental conditions. In the descriptive sensory analysis, differences were only found for bitter taste, which was significantly higher for the less salted cheeses. This was attributable and correlated with an increase in concentration of hybrophobic peptides due to an imbalance in proteolysis/peptidolysis during ripening. The melting capacity of the cheese was not affected by the level of salt used. Therefore, it is proposed that the salting process for an Argentinean sheep cheese should be with a 15% brine.
Fil: Cuffia, Facundo. 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: Candioti, Mario César. 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: Bergamini, Carina Viviana. 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 SHEEP CHEESE
SALTING PROCESS
PROTEOLYSIS
SENSORY CHARACTERISTICS
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:11336/110271
Acceder
id CONICETDig_f5539b722d1197665fc89ceff6e0d94d
oai_identifier_str oai:ri.conicet.gov.ar:11336/110271
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Effect of brine concentration on the ripening of an Argentinean sheep`s milk cheeseCuffia, FacundoCandioti, Mario CésarBergamini, Carina VivianaARGENTINEAN SHEEP CHEESESALTING PROCESSPROTEOLYSISSENSORY CHARACTERISTICShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In the present work, it was studied the influence of brine concentration on the ripening of an Argentinean sheep cheese. The aim was to establish the conditions of the salting process for it to lead to a product with good quality and acceptability by consumers. Sheep cheeses were manufactured using a direct-vat-set culture of Streptococcus thermophilus as starter and chymosin as coagulant. The salting was carried out using brine with the following concentrations: 20, 15, 10 and 5% (w/v). The cheeses were vacuum packed on the fourth day and ripened for 60 days. In order to evaluate the influence of salt content in brine on cheese quality, there were analyzed gross composition, pH, microbial counts, proteolysis, sodium and calcium concentration, melting capacity and sensory characteristics. The increase of salt concentration in brine corresponded with a decrease in moisture as proteolysis advanced. This suggests some inhibition of proteolytic and peptidolytic enzymes involved in ripening due to these adverse environmental conditions. In the descriptive sensory analysis, differences were only found for bitter taste, which was significantly higher for the less salted cheeses. This was attributable and correlated with an increase in concentration of hybrophobic peptides due to an imbalance in proteolysis/peptidolysis during ripening. The melting capacity of the cheese was not affected by the level of salt used. Therefore, it is proposed that the salting process for an Argentinean sheep cheese should be with a 15% brine.Fil: Cuffia, Facundo. 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: Candioti, Mario César. 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: Bergamini, Carina Viviana. 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; ArgentinaElsevier Science2015-09info: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/11336/110271Cuffia, Facundo; Candioti, Mario César; Bergamini, Carina Viviana; Effect of brine concentration on the ripening of an Argentinean sheep`s milk cheese; Elsevier Science; Journal of Small Ruminant Research; 132; 9-2015; 60-660921-4488CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.smallrumres.2015.09.003info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:03:46Zoai:ri.conicet.gov.ar:11336/110271instacron: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:34982025-09-10 13:03:46.689CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Effect of brine concentration on the ripening of an Argentinean sheep`s milk cheese
title Effect of brine concentration on the ripening of an Argentinean sheep`s milk cheese
spellingShingle Effect of brine concentration on the ripening of an Argentinean sheep`s milk cheese
Cuffia, Facundo
ARGENTINEAN SHEEP CHEESE
SALTING PROCESS
PROTEOLYSIS
SENSORY CHARACTERISTICS
title_short Effect of brine concentration on the ripening of an Argentinean sheep`s milk cheese
title_full Effect of brine concentration on the ripening of an Argentinean sheep`s milk cheese
title_fullStr Effect of brine concentration on the ripening of an Argentinean sheep`s milk cheese
title_full_unstemmed Effect of brine concentration on the ripening of an Argentinean sheep`s milk cheese
title_sort Effect of brine concentration on the ripening of an Argentinean sheep`s milk cheese
dc.creator.none.fl_str_mv Cuffia, Facundo
Candioti, Mario César
Bergamini, Carina Viviana
author Cuffia, Facundo
author_facet Cuffia, Facundo
Candioti, Mario César
Bergamini, Carina Viviana
author_role author
author2 Candioti, Mario César
Bergamini, Carina Viviana
author2_role author
author
dc.subject.none.fl_str_mv ARGENTINEAN SHEEP CHEESE
SALTING PROCESS
PROTEOLYSIS
SENSORY CHARACTERISTICS
topic ARGENTINEAN SHEEP CHEESE
SALTING PROCESS
PROTEOLYSIS
SENSORY CHARACTERISTICS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv In the present work, it was studied the influence of brine concentration on the ripening of an Argentinean sheep cheese. The aim was to establish the conditions of the salting process for it to lead to a product with good quality and acceptability by consumers. Sheep cheeses were manufactured using a direct-vat-set culture of Streptococcus thermophilus as starter and chymosin as coagulant. The salting was carried out using brine with the following concentrations: 20, 15, 10 and 5% (w/v). The cheeses were vacuum packed on the fourth day and ripened for 60 days. In order to evaluate the influence of salt content in brine on cheese quality, there were analyzed gross composition, pH, microbial counts, proteolysis, sodium and calcium concentration, melting capacity and sensory characteristics. The increase of salt concentration in brine corresponded with a decrease in moisture as proteolysis advanced. This suggests some inhibition of proteolytic and peptidolytic enzymes involved in ripening due to these adverse environmental conditions. In the descriptive sensory analysis, differences were only found for bitter taste, which was significantly higher for the less salted cheeses. This was attributable and correlated with an increase in concentration of hybrophobic peptides due to an imbalance in proteolysis/peptidolysis during ripening. The melting capacity of the cheese was not affected by the level of salt used. Therefore, it is proposed that the salting process for an Argentinean sheep cheese should be with a 15% brine.
Fil: Cuffia, Facundo. 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: Candioti, Mario César. 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: Bergamini, Carina Viviana. 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 In the present work, it was studied the influence of brine concentration on the ripening of an Argentinean sheep cheese. The aim was to establish the conditions of the salting process for it to lead to a product with good quality and acceptability by consumers. Sheep cheeses were manufactured using a direct-vat-set culture of Streptococcus thermophilus as starter and chymosin as coagulant. The salting was carried out using brine with the following concentrations: 20, 15, 10 and 5% (w/v). The cheeses were vacuum packed on the fourth day and ripened for 60 days. In order to evaluate the influence of salt content in brine on cheese quality, there were analyzed gross composition, pH, microbial counts, proteolysis, sodium and calcium concentration, melting capacity and sensory characteristics. The increase of salt concentration in brine corresponded with a decrease in moisture as proteolysis advanced. This suggests some inhibition of proteolytic and peptidolytic enzymes involved in ripening due to these adverse environmental conditions. In the descriptive sensory analysis, differences were only found for bitter taste, which was significantly higher for the less salted cheeses. This was attributable and correlated with an increase in concentration of hybrophobic peptides due to an imbalance in proteolysis/peptidolysis during ripening. The melting capacity of the cheese was not affected by the level of salt used. Therefore, it is proposed that the salting process for an Argentinean sheep cheese should be with a 15% brine.
publishDate 2015
dc.date.none.fl_str_mv 2015-09
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/11336/110271
Cuffia, Facundo; Candioti, Mario César; Bergamini, Carina Viviana; Effect of brine concentration on the ripening of an Argentinean sheep`s milk cheese; Elsevier Science; Journal of Small Ruminant Research; 132; 9-2015; 60-66
0921-4488
CONICET Digital
CONICET
url http://hdl.handle.net/11336/110271
identifier_str_mv Cuffia, Facundo; Candioti, Mario César; Bergamini, Carina Viviana; Effect of brine concentration on the ripening of an Argentinean sheep`s milk cheese; Elsevier Science; Journal of Small Ruminant Research; 132; 9-2015; 60-66
0921-4488
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.smallrumres.2015.09.003
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 Elsevier Science
publisher.none.fl_str_mv Elsevier Science
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 12.993085

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