DYNAMIC OF PHYSICO-CHEMICAL PARAMETERS DURING RIPENING OF PECORINO CHEESE MADE FROM GOAT MILK

Article Sidebar

PDF
Published: Oct 1, 2017
Keywords:
quality, composition, free amino acid, free fatty acid

Main Article Content

Sonja Srbinovska
Ss. Cyril and Methodius University in Skopje, Faculty of Agricultural Sciences and Food - Skopje, Republic of Macedonia
Dushica Santa
Ss. Cyril and Methodius University in Skopje, Faculty of Agricultural Sciences and Food - Skopje, Republic of Macedonia

Abstract

In this study, technological process and dynamic of the main characteristics of Pecroino cheese from goat milk are presented. Analyses were performed on 5th, 10th, 20th , 40th and 90th day of ripening. Pecorino on 90th day of the ripening contained 39.8±0.57% dry matter, 60.20±0,57% fat, 26.48±0.44% proteins (1,44±0.056% Soluble N, 0,94±0.068% Peptides N, 0,54±0.064 Amino Acid N), 4.60±0.20% salt, 1.76±0.09 lactic acid and pH 5.36 ±0.20%. The most dominant Free Amino Acid (FAA) in cheese was proline (Pro) with 159.61±0,55 mg 100g-1, then leucine (Leu) 143.71± 0,44 mg 100g-1 phenylalanine (Phe) 137.21± 0.54 mg 100g-1 and isoleucine (Ile) 131,22 ±0,32 mg 100g-1. Regarding the Free Fatty Acid, capric acid (C10:0) was most dominant (1.3241 mg 100g-1) and caprylic acid (C8:0) with 1.1210 mg 100g-1. Compared with other hard cheeses from cow or sheep milk, higher concentration of FAA and FFA in goat pecorino cheese was noticed. Intensive lypolitic and proteolytic process in this cheese is due to the specific content and enzymаtic activity of the goat milk especially because of the higher content of capric acid and other short-chain fatty acids (SCFA).

Downloads

Download data is not yet available.

Article Details

Issue
Vol 71 No 1 (2017): Journal of Agricultural, Food and Environmental Sciences, JAFES
Section
Articles

References

1. Addis M., Fiori M., Riu G., Pes M., Salvatore E. and Pirisi, A. (2015). Physico-chemical characteristics and acidic profile of PDO Pecorino Romano cheese: Seasonal variation. Small Ruminant Research, 126: 73–79.
2. Attaie R., Richter R.L. (1996). Formation of Volatile Free Acids During Ripening of Cheddar-like Hard Goat Cheese. J. Dairy Sci., No. 5, Vol. 79. 717-724.
3. Baltadzijeva, M.A., Veinoglou, V., Kalatzopoulos, G., Stamenova, V., Sfakianos, A. (1985). Un nuovo tipo di fromaggio “Remelia” di latte di capra. Sci. Tec. Latt-Casseinaria 35: 451-464.
4. Chilliard, Y., Serselet-Attou, G., Bas, P., Morand-Fehr P. (1984). Characteristics of lipolytic sistem in goat milk. J.Dairy Sci. 67: 2216-2223.
5. Dimitrov D., Obretenova M., Obretenov T. (1976). - Etude sur l'arôme de Kaskaval. Les travaux scientifiques de l'industrie alimentaire, Plovdiv, I, XX, III, part II, 256-257.
6. Gallistu, G., Pirisi, A., Nuvoli, G, Nikolai, M.A., Chianese, L., Addeo, F., Podda, F. (1995). Influence of milk heat treatment and curd scalding temperature on chemical composition and proteolysis during the maturation of Pecorino Romano cheese. IDF.Production and Utilization of Ewe and Goat Milk, Greece, 317.
7. Grille, L., Carro, S., Escobar, D., Bentancor, L., Borges, A., Cruz, D., et al. (2013a). Evaluation of hygienic sanitary and composition quality of goat milk in a Saanen breed herd. Innotec, 8: 52–59.
8. Ha, J.K., Lindsay, R.C. (1991). Contribution of cow, sheep, and goat milks to characterizing branched-chain fatty acid and phenolic flavors in varietal cheeses. J.Dairy Sci., 74:3267.
9. Inihov. G.N. (1971). Metodi analiza moloka i molocnih produktova. Moskva.
10. Le Jaouen, J.C., Remeuf, F., Lenoir, J. (1990). Données récentes sur le lait de chèvre et les fabrications de produits laitiers caprins. Proc. 23rd Int.Dairy Congr., Vol. 1, Montreal, 433-435.
11. Litopolou-Tsantaki, E. Manolkidis, K. (1985). Pressed cooked cheese. IDF Seminar, Production and Utilization of Ewe’s and Goat’s milk, Athens, Greece.
12. Marrone, R., Balestrieri, A., Pepe, T., Vollano, L., Murru, N., D’Occhio, M.J. and Anastasio A. (2014). Physicochemical composition, fatty acid profile and cholesterol content of ‘‘Pecorino Carmasciano’’ cheese, a traditional Italian dairy product. Journal of Food Composition and Analysis, 36: 85–89.
13. Manuelian, C. L., Currò, S., Penasa, M., Cassandro, M., and Marchi M. D. (2017) Characterization of major and trace minerals, fatty acid composition, and cholesterol content of Protected Designation of Origin cheeses, J. Dairy Sci. 100:1–12.
14. McSweeney, P.L.H., Patrick, F.F., Cotter, P.D. and Everett D.W. (2017). Chemistry, Physics & Microbiology Fourth edition, Elsevier, 35-36.
15. Requena, T., Fuente, M., Femendez, de P., Juárez, M., Peález C. (1992). Evalution of a specific starter for the production of semi-hard goat’s milk cheese. Lait, 72: 437-448.
16. Terner K., Tomas T. (1980). Lactose Fermentation in Chedar cheese and influence of salt. New Zealand technology, 48.