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Advisor(s)
Abstract(s)
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.
Description
Keywords
Cheese São Jorge Biochemistry Evolution Proteolysis Aroma Microbiology Composition
Pedagogical Context
Citation
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
Publisher
Elsevier