Lipolysis and Proteolysis in Ragusano Cheese During Brine Salting at Different Temperatures

Abstract

The influence of temperature (12, 15, 18, 21, and 24 degrees C) of saturated brine on lipolysis and proteolysis in 3.8-kg blocks of Ragusano cheese during 24 d of brining was determined. Twenty-six 3.8-kg blocks were made on each day. The cheese making was replicated on 3 different days. All blocks were labeled and weighed prior to brining. One block was sampled and analyzed prior to brine salting. Five blocks were placed into each of 5 different brine tanks at different temperatures. One block was removed from each brine tank after 1, 4, 8, 16, and 24 d of brining, weighed, sampled, and analyzed. Both proteolysis and lipolysis in Ragusano cheese increased with increasing brine temperature (from 12 to 24 degrees C), with the impact of brine temperature on proteolysis and lipolysis becoming progressively larger. Proteolysis was highest in the interior of the blocks where salt in moisture content was lowest and temperature had more impact on proteolysis in the interior position of the block than the exterior position. However, the opposite was true for lipolysis. The total free fatty acid content was higher and temperature had more impact on lipolysis at the exterior position of the block where salt in moisture was the highest. This effect of increased salt concentration on lipolysis was confirmed with direct salted cheeses in a small follow-up experiment. Lipolysis increased with increasing salt in the moisture content of the direct salted cheeses. It is likely that migration of water-soluble FFA from the brine into the cheese and from the interior portion of the cheese to the exterior portion of the cheese also contributed to a higher level of FFA at the exterior portion of the blocks. As brine temperature increased the profile of individual free fatty acids released from triglycerides changed, with the proportion of short-chain free fatty acids increasing with increasing brine temperature. This effect was largest at high salt in moisture content.

Effects of addition of somatic cells to caprine milk on cheese quality

“…The total free fatty acid (FFA) content was determined using the copper soap method (Melilli et al, 2004;Shipe, Senyk, & Fountain, 1980), modified for cheese analysis as described by Sánchez Macías et al (2011). The final results were expressed as milligrams of FFA per 100 g of dry matter (DM) of cheese and were also converted to milligrams of FFA per g of fat in cheese.…”

Lipolysis and proteolysis profiles of fresh artisanal goat cheese made with raw milk with 3 different fat contents

“…The total FFA content was determined using the copper soap method (Shipe et al, 1980;Ma et al, 2003;Melilli et al, 2004) as modified for cheese analysis. Ground cheese (0.25 g) at 4°C was placed in a centrifuge tube, 0.1 mL of 0.7 N HCl was added, and the tube was vortexed to allow thorough mixing of the acid and cheese.…”

Alcohol dehydrogenases from Proteus mirabilis contribute to alcoholic flavor

“…During cheese ripening, temperature and pH may affect cheese flavor and texture. Both proteolysis and lipolysis in cheese increase with increasing temperature . ADHs from P. mirabilis JN458 have good thermal stability between 35 and 45 °C and contribute to cheese fermentation.…”

“…Both proteolysis and lipolysis in cheese increase with increasing temperature. 19 ADHs from P. mirabilis JN458 have good thermal stability between 35 and 45 ∘ C and contribute to cheese fermentation. The pH value of cheese can affect ionic composition and strength, which impact interactions among proteins and have important effects on the final structure and quality of the protein gel during cheese processing.…”