Caprine cheese with probiotic strains: the effects of ripening temperature and relative humidity on proteolysis and lipolysis
The effects of ripening temperature, relative humidity and time on chemical and textural characteristics of a ‘probiotic’ goat’s milk cheese were examined. The experimental layout followed a 23 factorial design, with all possible combinations of 5 7C and 10 7C (ripening temperature), 85% and 95% (ri...
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| Outros Autores: | , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2011
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| Texto completo: | http://hdl.handle.net/10400.14/6558 |
| País: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/6558 |
| Resumo: | The effects of ripening temperature, relative humidity and time on chemical and textural characteristics of a ‘probiotic’ goat’s milk cheese were examined. The experimental layout followed a 23 factorial design, with all possible combinations of 5 7C and 10 7C (ripening temperature), 85% and 95% (ripening relative humidity) and 1 day and 70 days (ripening time). All proteolytic indices measured (water-soluble nitrogen, trichloroacetic acid-soluble nitrogen and phosphotungstic acid-soluble nitrogen) were enhanced with increased ripening temperature to a greater extent than with increased ripening relative humidity; the increase in phosphotungstic acid-soluble nitrogen was the most significant. Free fatty acid concentrations in cheeses were not influenced by ripening relative humidity but increased with ripening temperature and time. A higher ripening temperature and a lower relative humidity gave rise to firmer cheeses. Postulated empirical models have provided a good fit to the experimental data set generated; such models were able to predict a decrease of 25 days in ripening time with no impairment of either proteolytic or lipolytic indices if a cheese were to be ripened at 10 7C (rather than 5 7C) and 95% relative humidity. |
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