Effect of increased initial ripening temperature on the sensory characteristics of <scp>R</scp>eggianito cheese

Ceruti, Roberto Julio; Zorrilla, Susana; Sabbag, N.; Costa, S.; Sihufe, Guillermo Adrián

doi:10.1111/1471-0307.12144

Cited by 3 publications

(12 citation statements)

References 24 publications

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“…Some of the data analysed in this study was obtained from our preceding publications on Reggianito cheese (Ceruti et al 2012(Ceruti et al , 2014. For the sake of completeness, all the methods used to obtain the data are briefly summarised.…”

Section: Methodsmentioning

confidence: 99%

“…Fat content was determined for initial composition (IDF 1969). Total counts in MRS agar media at 42 and 30°C (Ceruti et al 2014) were used to estimate thermophilic and mesophilic lactobacilli, respectively.…”

Section: Physicochemical and Microbiological Analysismentioning

confidence: 99%

“…Panel members were used to working with Reggianito cheese samples and used previously developed lexicons (Candioti et al 2002;Sihufe et al 2010). The complete methodology is described in Ceruti et al (2014).…”

Section: Sensory Analysismentioning

confidence: 99%

“…Values of physicochemical and microbiological parameters were thoroughly analysed by Ceruti et al (2012Ceruti et al ( , 2014. The main results are summarised for better understanding of the multivariate analysis.…”

Section: Physicochemical and Microbiological Analysismentioning

confidence: 99%

“…Cheeses (6-7 kg blocks of cylindrical geometry) are usually ripened at 11-13°C for 6 months . Ceruti et al (2012Ceruti et al ( , 2014 analysed the influence of initial elevated ripening temperatures on proteolysis and sensory characteristics of Reggianito cheese. In the present work, the effect of initial elevated ripening temperatures on lipolysis and volatile compounds of Reggianito cheese was investigated.…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Acceleration of Reggianito cheese ripening. Effect of increased initial ripening temperatures on biochemical and sensory characteristics

Ceruti

Zorrilla

Sabbag

et al. 2014

Dairy Sci. & Technol.

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The acceleration of cheese ripening is of major interest in the cheese industry because it is related to both product characteristics and production costs. In this study, different temperature-time combinations using elevated temperatures of 20°C within the first month of maturation were applied during Reggianito cheese ripening. Data obtained from proteolysis, lipolysis, analysis of volatile compounds and sensory analysis were considered to establish optimal ripening conditions. Principal component analysis showed that the two first principal components explained 56.4% of data variability. Ripening at 20°C during the first month followed by 12°C resulted in 4-month-old cheeses with characteristics similar to Reggianito cheese traditionally ripened for 6 months at 12°C.

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Section: Methodsmentioning

confidence: 99%

Section: Physicochemical and Microbiological Analysismentioning

confidence: 99%

Section: Sensory Analysismentioning

confidence: 99%

Section: Physicochemical and Microbiological Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Acceleration of Reggianito cheese ripening. Effect of increased initial ripening temperatures on biochemical and sensory characteristics

Ceruti

Zorrilla

Sabbag

et al. 2014

Dairy Sci. & Technol.

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Volatile profile evolution of Reggianito cheese during ripening under different temperature–time combinations

Ceruti

Zorrilla

Sihufe

2016

Eur Food Res Technol

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Effect of high-pressure treatment on hard cheese proteolysis

Costabel

Bergamini

Vaudagna

et al. 2016

Journal of Dairy Science

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The application of high hydrostatic pressure (HHP) treatment has been proposed to reduce the ripening time of cheese via modifications in the enzymatic activities or the substrate reactivity. Investigations on the effect of HHP on cheese proteolysis have been undertaken with either encouraging results or little effect according to the treatment conditions and the type of cheese, but information concerning the effect of HHP on the ripening of hard cooked cheese is still lacking. In this report, we describe the effect of HHP treatment on Reggianito cheese proteolysis. For that purpose, 1-d-old miniature cheeses (5.5-cm diameter and 6-cm height) were treated at 100 or 400MPa and 20°C for 5 or 10min, and control cheeses in the trial were not pressurized. All cheeses were ripened at 12°C during 90d. The HHP did not affect gross composition of the cheeses, but microbial load changed, especially because the starter culture count was significantly lower at the beginning of the ripening of the cheeses treated at 400MPa than in controls and cheeses treated at 100MPa. Cheeses treated at 400MPa for 10min had significantly higher plasmin activity than did the others; the residual coagulant activity was not affected by HHP. Proteolysis assessment showed that most severe treatments (400MPa) also resulted in cheeses with increased breakdown of αS1- and β-CN. In addition, nitrogen content in soluble fractions was significantly higher in cheeses treated at 400MPa, as well as soluble peptides and free AA production. Peptide profiles and individual and total content of free AA in 60-d-old treated cheese were as high as in fully ripened control cheeses (90d). Holding time had an effect only on pH-4.6-soluble nitrogen fraction and plasmin activity; cheese treated for 10min showed higher values than those treated for 5min, at both levels of pressure assayed. We concluded that HHP treatments at 400MPa applied 1d after cheesemaking increased the rate of proteolysis, leading to an acceleration of the ripening process in Reggianito Argentino cheese, whereas 100-MPa treatments did not lead to significant changes.

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Effect of increased initial ripening temperature on the sensory characteristics of Reggianito cheese

Cited by 3 publications

References 24 publications

Acceleration of Reggianito cheese ripening. Effect of increased initial ripening temperatures on biochemical and sensory characteristics

Acceleration of Reggianito cheese ripening. Effect of increased initial ripening temperatures on biochemical and sensory characteristics

Volatile profile evolution of Reggianito cheese during ripening under different temperature–time combinations

Effect of high-pressure treatment on hard cheese proteolysis

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