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Effect of starter cultures on the physico‐chemical and biochemical features in ewe cheese made with extracts from flowers of Cynara cardunculus L
Author(s) -
Carmona Miguel A,
Sanjuán Esther,
Gómez Rafael,
FernándezSalguero José
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(199904)79:5<737::aid-jsfa246>3.0.co;2-c
Subject(s) - starter , cynara , food science , ripening , chemistry , lactic acid , aroma , cheesemaking , cheese ripening , fermentation starter , nitrogen , organoleptic , botany , biology , bacteria , organic chemistry , genetics
The effect of starter cultures on the physico‐chemical andbiochemical features of Los Pedroches cheese made by using CynaraCardunculus L extracts as vegetable coagulant was assessed.Specimens of cheese containing no starter (vats A and C)and others to which a lactic acid starter was added (vats B andD) were stored either under typical farmhouse ripeningconditions (vats A and B) or in a controlled chamber at14°C and 80% relative humidity (vats C and D)for 90 days. The addition of starter cultures and the ripeningconditions where found to have no appreciable effect on the moisture,fat, protein, ash, NaCl, Ca and P contents of the cheese, nor on itswater activity; however, it resulted in increased lactic acidcontents and lower pH values relative to control specimens throughoutripening. The protein breakdown of the cheeses was assessed in termsof soluble nitrogen, non‐protein nitrogen, aminoacid nitrogen,ammonia nitrogen, soluble tyrosine and tryptophan, andurea‐PAGE. Proteolysis was generally more marked and rapid incheese containing the lactic starter, the NPN, NH 3 ‐N and soluble Tyr and Trp contents of which weresignificantly higher than those of the cheese obtained with nostarter. The PAGE technique revealed no appreciable differencesbetween the four cheese batches studied; however, it showed thecheese to be more resistant to β‐CN hydrolysis than toα s ‐CN hydrolysis. In general, the flavour andaroma scores were higher in batches obtained with starter culturesand ripened under controlled conditions. © 1999 Society of Chemical Industry