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How milk type, coagulant, salting procedure and ripening time affect the profile of free amino acids in Picante da Beira Baixa cheese
Author(s) -
Freitas A Cristina,
Fresno J María,
Prieto Bernardo,
Franco Inmaculada,
Malcata F Xavier,
Carballo Javier
Publication year - 1999
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(19990315)79:4<611::aid-jsfa225>3.0.co;2-i
Subject(s) - rennet , ripening , salting , food science , valine , chemistry , cheese ripening , phenylalanine , cheesemaking , amino acid , biochemistry , casein
The concentration of total free amino acids (FAA) in Picante cheese increased with ripening time irrespective of theparticular protocol used for manufacture (ie ratio of caprine toovine milks, animal or plant rennet and number of saltingsteps). The experimental cheeses manufactured with 20%(v/v) caprine milk, coagulated with animal rennet andsalted only once exhibited the highest content of total FAA by 120days of ripening. All four manufacture parameters were statisticallysignificant on the 0.5% level of significance in terms oftotal concentration of FAA. The dominating free amino acids presentin the various experimental cheeses throughout the ripening periodwere valine, leucine and phenylalanine, each one representing morethan 10% (w/w) of the total concentration ofFAA. All four manufacture parameters were, in general, statisticallysignificant with respect to the content of every single FAA, withparticular emphasis on salting and ripening time. © 1999 Society of Chemical Industry