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Microbiological and physicochemical characteristics and aminopeptidase activities during ripening of Serrano cheese
Author(s) -
ROSA TIZIANO DALLA,
WASSERMANN GERMAN ENRIQUE,
DE SOUZA CLAUCIA FERNANDA VOLKEN,
CARON DEISE,
CARLINI CÉLIA REGINA,
AYUB MARCO ANTÔNIO ZÁCHIA
Publication year - 2008
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2008.00361.x
Subject(s) - autolysis (biology) , ripening , aminopeptidase , cheese ripening , food science , lactobacillus , chemistry , lactobacillaceae , water activity , enzyme , biochemistry , biology , amino acid , leucine , fermentation , geotechnical engineering , water content , engineering
The physicochemical and microbiological characteristics and the aminopeptidase activity variation of Serrano cheese during winter and summer were investigated. Samples from different producers varied significantly, showing nonstandardized procedures for the manufacturing and ripening of this product. There were no significant changes in aminopeptidase activity during maturation and most of the enzyme activity found in the water extracts of cheese would have their origin in lactobacillus and enterococci, suggesting autolysis of these micro‐organisms. Results show an increase in free amino acids during maturation, with higher amounts in the summer product.