Please use this identifier to cite or link to this item:
Title: Lipolysis and proteolysis profiles of fresh artisanal goat cheese made with raw milk with 3 different fat contents
Authors: Sánchez-Macías, D.
Morales-delaNuez, A.
Moreno-Indias, I.
Hernández Castellano, Lorenzo Enrique 
Mendoza-Grimón, V. 
Castro, N. 
Argüello, A. 
Keywords: Branched-Chain
Rheology, et al
Issue Date: 2011
Publisher: 0022-0302
Journal: Journal of Dairy Science 
Abstract: The objective of this study was to describe the proteolysis and lipolysis profiles in goat cheese made in the Canary Islands (Spain) using raw milk with 3 different fat contents (0.5, 1.5, and 5%) and ripened for 1, 7, 14, and 28 d. beta-Casein was the most abundant protein in all cheeses and at all ripening times. Quantitative analysis showed a general decrease in caseins as ripening progressed, and degradation rates were higher for as-casein than for beta-casein and alpha(S2)-casein. Furthermore, the degradation rate during the experimental time decreased with lower fat contents. The alpha(S2)-casein and alpha(S1)-casein levels that remained in full-fat and reduced-fat cheeses were less than those in low-fat cheese. In contrast, beta-casein also showed degradation along with ripening, but differences in degradation among the 3 cheese types were not significant at 28 d. The degradation products increased with the ripening time in all cheeses, but they were higher in full-fat cheese than in reduced-fat and low-fat cheeses. The free fatty acid concentration per 100 g of cheese was higher in full-fat cheese than in reduced- and low-fat cheese; however, when the results were expressed as milligrams of free fatty acids per gram of fat in cheese, then lipolysis occurred more rapidly in low-fat cheese than in reduced- and full-fat cheeses. These results may explain the atypical texture and off-flavors found in low-fat goat cheeses, likely the main causes of non-acceptance.
ISSN: 0022-0302
DOI: 10.3168/jds.2011-4423
Source: Journal of Dairy Science[ISSN 0022-0302],v. 94, p. 5786-5793
Appears in Collections:Artículos
Show full item record


checked on Apr 14, 2024


checked on Feb 25, 2024

Page view(s)

checked on Sep 3, 2022

Google ScholarTM




Export metadata

Items in accedaCRIS are protected by copyright, with all rights reserved, unless otherwise indicated.