Proteolysis during ripening of Manchego cheese made from raw or pasteurized ewes' milk. Seasonal variation

Changes in nitrogen compounds during ripening of 40 batches of Manchego cheese made from raw milk (24 batches) or pasteurized milk (16 batches) at five different dairies throughout the year were investigated. After ripening for six months, degradation of p-κ- and β-caseins was more intense in raw milk cheese and degradation of αs2-casein in pasteurized milk cheese. Milk pasteurization had no significant effect on breakdown of αs1-casein. Hydrophobic peptide content did not differ between raw and pasteurized milk cheese, whereas hydrophilic peptide content was higher in raw milk cheese. There were no significant differences between seasons for residual caseins, but hydrophobic peptides were at a higher level in cheese made in autumn and winter and hydrophilic peptides in cheese made in winter and spring. Raw milk cheese had a higher content of total free amino acids and of most individual free amino acids than pasteurized milk cheese. The relative percentages of the individual free amino acids were significantly different for raw milk and pasteurized milk cheeses. The relative percentages of Lys and Ile increased, while those of Val, Leu and Phe decreased during ripening. There were also seasonal variations within the relative percentages of free amino acids. In raw milk cheeses, Asp and Cys were relatively more abundant in those made in autumn, Glu and Arg in cheeses made in winter, and Lys and Ile in cheeses made in spring and summer. Biogenic amines were detected only in raw milk cheese, with the highest levels of histamine, tryptamine and tyramine in cheeses made in spring, winter and spring, respectively. © Proprietors of Journal of Dairy Research 2005.

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Main Authors: Gaya Sicilia, María Pilar, Sánchez, C., Núñez Gutiérrez, Manuel, Fernández-García, E.
Format: artículo biblioteca
Language:English
Published: Cambridge University Press 2005
Subjects:Caseins, Peptides, Amino acids, Biogenic amines, Manchego cheese,
Online Access:http://hdl.handle.net/20.500.12792/1699
http://hdl.handle.net/10261/292167
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spelling dig-inia-es-10261-2921672023-02-20T07:26:09Z Proteolysis during ripening of Manchego cheese made from raw or pasteurized ewes' milk. Seasonal variation Gaya Sicilia, María Pilar Sánchez, C. Núñez Gutiérrez, Manuel Fernández-García, E. Caseins Peptides Amino acids Biogenic amines Manchego cheese Changes in nitrogen compounds during ripening of 40 batches of Manchego cheese made from raw milk (24 batches) or pasteurized milk (16 batches) at five different dairies throughout the year were investigated. After ripening for six months, degradation of p-κ- and β-caseins was more intense in raw milk cheese and degradation of αs2-casein in pasteurized milk cheese. Milk pasteurization had no significant effect on breakdown of αs1-casein. Hydrophobic peptide content did not differ between raw and pasteurized milk cheese, whereas hydrophilic peptide content was higher in raw milk cheese. There were no significant differences between seasons for residual caseins, but hydrophobic peptides were at a higher level in cheese made in autumn and winter and hydrophilic peptides in cheese made in winter and spring. Raw milk cheese had a higher content of total free amino acids and of most individual free amino acids than pasteurized milk cheese. The relative percentages of the individual free amino acids were significantly different for raw milk and pasteurized milk cheeses. The relative percentages of Lys and Ile increased, while those of Val, Leu and Phe decreased during ripening. There were also seasonal variations within the relative percentages of free amino acids. In raw milk cheeses, Asp and Cys were relatively more abundant in those made in autumn, Glu and Arg in cheeses made in winter, and Lys and Ile in cheeses made in spring and summer. Biogenic amines were detected only in raw milk cheese, with the highest levels of histamine, tryptamine and tyramine in cheeses made in spring, winter and spring, respectively. © Proprietors of Journal of Dairy Research 2005. 2023-02-20T07:26:09Z 2023-02-20T07:26:09Z 2005 artículo Journal of Dairy Research 72(3): 287-295 (2005) 0022-0299 http://hdl.handle.net/20.500.12792/1699 http://hdl.handle.net/10261/292167 10.1017/S0022029905001019 1469-7629 en none Cambridge University Press
institution INIA ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-inia-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del INIA España
language English
topic Caseins
Peptides
Amino acids
Biogenic amines
Manchego cheese
Caseins
Peptides
Amino acids
Biogenic amines
Manchego cheese
spellingShingle Caseins
Peptides
Amino acids
Biogenic amines
Manchego cheese
Caseins
Peptides
Amino acids
Biogenic amines
Manchego cheese
Gaya Sicilia, María Pilar
Sánchez, C.
Núñez Gutiérrez, Manuel
Fernández-García, E.
Proteolysis during ripening of Manchego cheese made from raw or pasteurized ewes' milk. Seasonal variation
description Changes in nitrogen compounds during ripening of 40 batches of Manchego cheese made from raw milk (24 batches) or pasteurized milk (16 batches) at five different dairies throughout the year were investigated. After ripening for six months, degradation of p-κ- and β-caseins was more intense in raw milk cheese and degradation of αs2-casein in pasteurized milk cheese. Milk pasteurization had no significant effect on breakdown of αs1-casein. Hydrophobic peptide content did not differ between raw and pasteurized milk cheese, whereas hydrophilic peptide content was higher in raw milk cheese. There were no significant differences between seasons for residual caseins, but hydrophobic peptides were at a higher level in cheese made in autumn and winter and hydrophilic peptides in cheese made in winter and spring. Raw milk cheese had a higher content of total free amino acids and of most individual free amino acids than pasteurized milk cheese. The relative percentages of the individual free amino acids were significantly different for raw milk and pasteurized milk cheeses. The relative percentages of Lys and Ile increased, while those of Val, Leu and Phe decreased during ripening. There were also seasonal variations within the relative percentages of free amino acids. In raw milk cheeses, Asp and Cys were relatively more abundant in those made in autumn, Glu and Arg in cheeses made in winter, and Lys and Ile in cheeses made in spring and summer. Biogenic amines were detected only in raw milk cheese, with the highest levels of histamine, tryptamine and tyramine in cheeses made in spring, winter and spring, respectively. © Proprietors of Journal of Dairy Research 2005.
format artículo
topic_facet Caseins
Peptides
Amino acids
Biogenic amines
Manchego cheese
author Gaya Sicilia, María Pilar
Sánchez, C.
Núñez Gutiérrez, Manuel
Fernández-García, E.
author_facet Gaya Sicilia, María Pilar
Sánchez, C.
Núñez Gutiérrez, Manuel
Fernández-García, E.
author_sort Gaya Sicilia, María Pilar
title Proteolysis during ripening of Manchego cheese made from raw or pasteurized ewes' milk. Seasonal variation
title_short Proteolysis during ripening of Manchego cheese made from raw or pasteurized ewes' milk. Seasonal variation
title_full Proteolysis during ripening of Manchego cheese made from raw or pasteurized ewes' milk. Seasonal variation
title_fullStr Proteolysis during ripening of Manchego cheese made from raw or pasteurized ewes' milk. Seasonal variation
title_full_unstemmed Proteolysis during ripening of Manchego cheese made from raw or pasteurized ewes' milk. Seasonal variation
title_sort proteolysis during ripening of manchego cheese made from raw or pasteurized ewes' milk. seasonal variation
publisher Cambridge University Press
publishDate 2005
url http://hdl.handle.net/20.500.12792/1699
http://hdl.handle.net/10261/292167
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