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|Título:||Microbiological, biochemical and compositional changes during ripening of São Jorge – a raw milk cheese from the Azores (Portugal)|
|Autor:||Kongo, J. Marcelino|
Gomes, Ana M.
Malcata, F. Xavier
McSweeney, P. L. H.
|Citação:||KONGO, J. Marcelino [et al.] - Microbiological, biochemical and compositional changes during ripening of São Jorge – a raw milk cheese from the Azores (Portugal). Food Chemistry. ISSN 0308-8146. 112: 1 (2009) 131–138|
|Resumo:||The microbial, compositional and biochemical profiles of São Jorge cheese (PDO) obtained from three distinct cheese plants, throughout the ripening period were determined. Fully ripened cheeses (i.e. by 130 days) contained a total of 3.1 107 CFU g 1 mesophilic bacteria, and a decrease in moisture content, concomitantly with an increase in salt content, was observed throughout the same time frame. The pH decreased until 30 days of ripening; thereafter, a slight increase was reported, up to 5.6 by the end of ripening. Urea-PAGE results showed extensive primary proteolysis, of both b-casein and as1-casein degraded at essentially similar rates; plasmin and chymosin accordingly appear to be active in the cheese curd. RP-HPLC profiles of water-soluble fractions showed minor differences between 1 and 130 day old cheeses, whereas equivalent profiles of 7% (v/v) ethanol-soluble fractions contained several peaks, indicative of a heterogeneous mixture of products of proteolysis, that evolved with time.|
|Versão do Editor:||http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T6R-4SMNY05-1&_user=2460358&_coverDate=01%2F01%2F2009&_rdoc=22&_fmt=high&_orig=browse&_origin=browse&_zone=rslt_list_item&_srch=doc-info%28%23toc%235037%232009%23998879998%23694877%23FLA%23display%23Volume%29&_cdi=5037&_sort=d&_docanchor=&_ct=44&_acct=C000057417&_version=1&_urlVersion=0&_userid=2460358&md5=c93df73d9be1abc5bf4200e9cfb01738&searchtype=a|
|Aparece nas colecções:||ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review|
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