Free fatty acid profile of Parmigiano–Reggiano cheese throughout ripening: Comparison between the inner and outer regions of the wheel

Study of the chemical composition, proteolysis, lipolysis and volatile compounds profile of commercial Reggianito Argentino cheese: Characterization of Reggianito Argentino cheese

“…The average level of lipolysis for Reggianito cheeses (n = 18) was 2069 ± 684 mg/kg of cheese, and the values of individual samples varied from 1187 mg/kg up to 3810 mg/kg. The global lipolysis was similar to those reported by Perotti et al (2005Perotti et al ( , 2008 and Sihufe et al (2007) for Reggianito cheeses at 180 days of ripening but considerably lower than those reported for Grana Padano and Parmigiano Reggiano cheeses (Caboni, Zannoni, & Lercker, 1990;Pecorari et al, 1995;Sandri, Fossa, Pecorari, Summer, & Mariani, 1997;Malacarne et al, 2009).…”

“…The process of lipolysis that occured in Italian cheeses had preferential release of short-chain acids. Malacarne et al (2009) and Sandri et al (1997) found values of 6% and 9% for SCFA, and 4% and 7% for MCFA in Parmigiano Reggiano. They suggested that this behavior may be associated probably with the increasing release of NSLAB esterases/lipases by cell lysis that occurs during the long ripening period of these cheeses.…”

Quality evaluation of parmesan-type cheese: a chemometric approach

“…It has a protected designation of origin (Itália, 1955;European Union, 2006) status within a limited geographic area in northern Italy (Zannoni, 2010;De Roest & Menghi, 2000) and must follow traditional technologies, which include the feeding of the cows, several process details, and a long maturation period of 12 to 36 months (Bellesia et al, 2003). In the case of Parmigiano Reggiano, the use of any additive is strictly forbidden (Malacarne et al, 2009). Scientific information about the physicochemical composition, mechanisms of maturation, and the microbiological developments that may influence the volatile and non-volatile fractions are well defined in the literature (Barbieri et al, 1994;Barros et al, 2011;Gala et al, 2008;Langford et al, 2012;Monfredini et al, 2012;Panari et al, 2003).…”

Quality parameter assessment of grated Parmigiano–Reggiano cheese by waveguide spectroscopy

“…This enzymatic processes, cause a variation of the state of the nitrogen fraction as well as a modification of the lipid composition. In particular, through the action of various enzymes, milk proteins are hydrolyzed into peptides and free amino acids, while triglycerides into free fatty acids (Tosi et al, 2008;Malacarne et al, 2009).…”

“…It is well known that the cheese making technology and the dimension of the wheel (22-24 cm high, 40-45 cm diameter) of this long-ripened cheese (minimum 12 months of ripening) lead to differential development of bacterial growth and to evolution of the chemical/physical parameters between the inner and the outer zones during the ripening (Malacarne et al, 2009;Tosi et al, 2008;De Dea Lindner et al, 2008;Panari et al, 2003;Careri et al, 1996;Pecorari et al, 1995). To determine the rind percentage and the months of ripening of the grated P-R by referring only to the moisture value of the product, is difficult because the packs are filled with grated cheese from different areas of the wheel.…”