Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
10981628 | Journal of Dairy Science | 2011 | 8 Pages |
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. β-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 αS1-casein than for β-casein and αS2-casein. Furthermore, the degradation rate during the experimental time decreased with lower fat contents. The αS2-casein and αS1-casein levels that remained in full-fat and reduced-fat cheeses were less than those in low-fat cheese. In contrast, β-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.
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Authors
D. Sánchez-MacÃas, A. Morales-delaNuez, I. Moreno-Indias, L.E. Hernández-Castellano, V. Mendoza-Grimón, N. Castro, A. Argüello,