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Biochemical changes during the ripening of homemade ‘San Simón da Costa’ raw milk cheese
Author(s) -
NHUCH E L,
PRIETO B,
FRANCO I,
BERNARDO A,
CARBALLO J
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.1471-0307.2008.00364.x
Subject(s) - ripening , lipolysis , food science , chemistry , cheese ripening , palmitic acid , oleic acid , raw milk , phenylalanine , fatty acid , biochemistry , amino acid , adipose tissue
‘San Simón da Costa’ cheese is a traditional smoked variety produced in the northwest of Spain from cow's milk. Biochemical changes were determined during its ripening. Its high calcium and phosphorus content and its low NaCl and sodium content stand out. This cheese undergoes moderate proteolysis. The most abundant free amino acid at the end of the ripening was glutamic acid, followed by tryptophan, leucine, arginine and phenylalanine. The lipolysis throughout ripening is slight; the most abundant free fatty acid being oleic, followed by palmitic and butyric acid.