How milk type, coagulant, salting procedure and ripening time affect the profile of free amino acids in picante da beira baixa cheese

Journal of the Science of Food and Agriculture

Volumn 79, Issue 4, 1999, Pages 611-618

  Freitas, A Cristina ^a   Fresno, J María ^b   Prieto, Bernardo ^b   Franco, Inmaculada ^b   Malcata, F Xavier ^a,d   Carballo, Javier ^c  

^a CBQF CENTRO DE BIOTECNOLOGIA E QUÍMICA FINA LABORATÓRIO ASSOCIADO   (Portugal)

^b UNIVERSITY OF LEÓN   (Spain)

^c UNIVERSITY OF VIGO   (Spain)

^d UNIVERSIDADE CATÓLICA PORTUGUESA   (Portugal)

Author keywords

Animal and plant rennet; Dairy foods; Maturation; Ovine and caprine milk; Proteolysis

Indexed keywords

AMINO ACID; CHEESE RIPENING; CHEESE; COAGULATING AGENT; LEUCINE; MILK; PHENYLALANINE; VALINE;

EID: 0032958222     PISSN: 00225142     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1097-0010(19990315)79:4<611::AID-JSFA225>3.0.CO;2-I     Document Type: Article

References (32)

1. Cruz AA, Lacticínios da Beira Baixa: Queijo à ovelheira e queijo à cabreira. Bol Pecuário (Lisboa) 12:55-100 (1945).
2. Feitas AC, Sousa M and Malcata FX, Effect of ripening time and the combination of ewe and goat milk on the microflora of Picante cheese. Ital J Food Sci 7:361-377 (1995).
3. Freitas AC, Pais C, Malcata FX and Hogg TA, Microbiological characterization of Picante da Beira Baixa cheese. J Food Prot 59:155-160 (1996).
4. Freitas AC, Fresno JM, Prieto B, Malcata FX and Carballo J, Effects of ripening time and combination of ovine and caprine milks on proteolysis of Picante cheese. Food Chem 60:219-229 (1997).
5. Gonzalez de Llano D, Polo MC, Ramos M and Martín-Alvarez P, Free and total amino acids in the non-protein fraction of an artisan blue cheese during ripening. Z Lebensm Unters Forsch 193:529-532 (1991).
6. Gonzalez de Llano D, Polo MC and Ramos M, Production, isolation and identification of low molecular mass peptides from blue cheese by high performance liquid chromatography. J Dairy Res 58:363-372 (1991).
7. Polo C, Ramos M and Sánchez R, Free amino acids by high performance liquid chromatography and peptides by gel electrophoresis in Mahon cheese during ripening. Food Chem 16:85-96 (1985).
8. Fresno JM, Carballo J, Bernardo A and González J, Evolucion de los aminoacidos libres durante la maduracion del queso de Armada (variedad Sobado). Proc IX Congreso Nacional de Química (Química Agrícola y Alimentaria), Sevilla, Spain, 227-232 (1993).
9. Barcina Y, Ibáñez FC and Ordónez AI, Evolution of free amino acids during Idiazábal cheese ripening. Food Control 6:161-164 (1995).
10. Resmini P, Pellegrino L and Bertuccioli M, Moderni criteri per la valutazione chimico-analitica della tipicità di un formaggio: l'esempio del Parmigiano-Reggiano. Riv Soc Ital Sci Alim 15:315-326 (1986).
11. Resmini P, Pellegrino L, Hogenboom JA and Bertuccioli M, Indagine sulla composizione in amminoacidi liberi del formaggio Provolone quale possible elemento caratterizzante. Sci Tecn Latt-Cas 39:81-101 (1988).
12. Freitas AC, Fresno JM, Prieto B, Franco I, Malcata FX and Carballo J, Influence of milk source and ripening time on free amino acid profile of Picante cheese. Food Control 9:187-194 (1998).
13. Barbosa M, Corradini C and Battistotti B, Cheesemaking experiments carried out on some Italian cheese with vegetable rennet from cardo (Cynara cardunculus L). Sci Teen Latt-Casearia 32:203-221 (1981).
14. Alonso ML, Alvarez AI and Zapico J, Rapid analysis of free amino acids in infant foods. J Liquid Chromat 17:4019-4030 (1994).
15. Box GEP, Hunter WG and Hunter JS, Statistics for Experimenters - An Introduction to Design, Data Analysis, and Model Building, Wiley, New York, pp 239-240, 306-351 (1978).
16. Ordoñez JA and Burgos J, Free amino acids of Manchego cheese ripened in olive oil. Milchwiss 35:69-71 (1980).
17. Freitas AC and Malcata FX, Influence of milk type, coagulant, salting procedure and ripening time on the final characteristics of Picante cheese. Int Dairy J 6:1099-1116 (1996).
18. Sousa MJ and Malcata FX, Comparison of plant and animal rennets in terms of microbiological, chemical and proteolysis characteristics of ovine cheese. J Agric Food Chem 45:74-81 (1997).
19. Heimgartner U, Pietrzak M, Geertson R, Brodelius P, Da Silva Figueiredo C and Pais MSS, Purification and partial characterization of milk clotting proteases from flowers of Cynara cardunculus. Phytochem 29:1405-1410 (1990).
20. Schroeder CL, Bodyfelt FW, Wyatt CJ and McDaniel MR, Reduction of sodium chloride in Cheddar cheese: effect on sensory, microbiological, and chemical properties. J Dairy Sci 71:2010-2020 (1988).
21. Lencioni L, Pisanaelli AM, Baldi E, Fiorentini R and Galoppini C, Sheep milk cheese made with the addition of alfalfa leaf protein concentrate: proteolysis during ripening. Lebensm Wiss Technol 20:277-281 (1987).
22. Visser FMW, Proteolytic enzymes and their action on milk proteins. A review. Neth Milk Dairy J 35:65-88 (1981).
23. s1-casein in Cheddar cheese. N Z J Dairy Technol 9:9-13 (1974).
24. s1- and β-casein by calf rennet. Ann Biol Anim Biochim Biophys 14:343-362 (1974).
25. s1- and β-casein and comparison with chymosin. J Agric Food Chem 44:42-47 (1996).
26. Buruiana LM and Zeidan AA, Variation of free amino acids in Kashkawal Dalia cheese during ripening. Egyptian J Dairy Sci 10:209-213 (1982).
27. Guinee TP and Fox PF, Salt in cheese: physical, chemical and biological aspects, in Cheese : Chemistry, Physics and Microbiology, Ed by Fox PF, Chapman and Hall, London, pp 257-302 (1993).
28. Favier JC, Composition des fromages de chèvre. Cah Nutr Diét 22:117-123 (1987).
29. Parkash S and Jenness R, The composition and characteristics of goat's milk: A review. Dairy Sci Abstr 30:67-87 (1968).
30. Kirimura J, Shimizu A, Kimizuka A, Ninomiya T and Katsuya N, The contribution of peptides and amino acids to the taste of food-stuff. J Agric Food Chem 17:689-695 (1969)
31. Lemieux L and Simard RE, Bitter flavour in dairy products. II. A review of bitter peptides from caseins; their formation, isolation and identification, structure masking and inhibition. Lait 72:335-382 (1992).
32. Choisy C, Desmazeaud M, Gripon JC, Lamberet G, Lenoir J and Tourneur C, Los fenómenos microbiológicos y enzimáticos y la bioquímica del afinado, in El Queso, Ed by Eck A, Barcelona, pp 57-91 (1990).