Influence of type of milk and ripening time on proteolysis and lipolysis in a cheese made from overheated milk

Abstract

A study was carried out in order to assess the influence of the type of milk and of the ripening time on the\ud biochemical changes in Cacioricotta, a craft cheese manufactured from overheated milk. The features of the\ud cheese were strongly influenced by the peculiar cheese-making process, which is also characterized by absence\ud of added starters and ‘forced drying’ in ventilated room. The electrophoretic patterns revealed heterogeneity\ud of as-casein, marked degradation of b-casein and slight hydrolysis of b-lactoglobulin in goat’s cheese,\ud whereas presence of a-lactalbumin and strong hydrolysis of as-casein were found in the ovine cheese. In spite of a significant primary proteolysis, the ripening indices of matured cheeses were low, because of poor secondary proteolysis. Lipolysis proved to be the most significant biochemical event of ripening, and was\ud strongly influenced by the type of milk used. The possible reasons of this particular ripening profile are\ud discussed

Protein profiles and total antioxidant capacity of water‐soluble and water‐insoluble fractions of white brined goat cheese at different stages of ripening

“…The pH of fresh goat cheese prepared in this study was higher than pH reported for fresh goat cheeses prepared from raw (Trujillo et al ., ; Franco et al ., ; Barać et al ., ) or pasteurised milk (Buffa et al ., ; Trujillo et al ., ) but similar to values reported for cheese from overheated goat milk (pH 6.19; Faccia et al ., ). This can be explained by the heating conditions of milk.…”

“…The average values of DM, TP/DM, F/DM and pH of fresh cheeses were 46.71 g/100 g, 36.58 g/100 g, 57.18 g/100 g and 6.28. The obtained values, except pH values, are in accordance with the results reported for fresh goat cheese of different varieties (Faccia et al ., ; Hayaloglu et al ., ). As expected, almost all chemical parameters were changed during the ripening time.…”

“…Obtained data were in disagreement with the results reported by Faccia et al . () for ripening of traditional Cacioriccota cheese prepared from overheated goat milk, probably due to different ripening conditions. These authors have shown that TP/DM increased during ripening.…”

An Evaluation of the Clotting Properties of Three Plant Rennets in the Milks of Different Animal Species

“…However, cardoon extract has been used successfully for making ovine cheeses, but it produced poor quality cheese when used for coagulating bovine milk [14,17,18]. Caprifig latex is used in southern Italy for manufacturing Cacioricotta, a craft cheese made from overheated goat's milk [19,20]. Several authors have reported on how the type of milk (bovine, ovine or caprine) and milk composition influence coagulum development and how they affect yield and cheese quality [17,21,22].…”

Effect of partial substitution of caprine milk for ovine milk, dry salting and cured scalding on lipolysis in Urfa cheeses

“…On the other hand, the final concentration in FFAs in ovine cheese was higher than that of caprine cheese (Faccia et al . ).…”