Impact of Extending Hard-Cheese Ripening: A Multiparameter Characterization of Parmigiano Reggiano Cheese Ripened up to 50 Months.
capillary electrophoresis
cheese microstructure
cheese ripening
confocal laser scanning microscopy
free amino acids
proteolysis
ripening extension
volatile compounds
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
02 Mar 2020
02 Mar 2020
Historique:
received:
31
01
2020
revised:
18
02
2020
accepted:
26
02
2020
entrez:
6
3
2020
pubmed:
7
3
2020
medline:
7
3
2020
Statut:
epublish
Résumé
Extending ripening of hard cheeses well beyond the traditional ripening period is becoming increasingly popular, although little is known about the actual evolution of their characteristics. The present work aimed at investigating selected traits of Parmigiano Reggiano cheese ripened for 12, 18, 24, 30, 40 and 50 months. Two cheeses per each ripening period were sampled. Although moisture constantly decreased and was close to 25% in 50-month cheeses, with a parallel increase in cheese hardness, several biochemical changes occurred involving the activity of both native and microbial enzymes. Capillary electrophoresis demonstrated degradation of α
Identifiants
pubmed: 32131400
pii: foods9030268
doi: 10.3390/foods9030268
pmc: PMC7143483
pii:
doi:
Types de publication
Journal Article
Langues
eng
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