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Overall composition, nitrogen fractions and fat characteristics of Cabrales cheese during ripening

Zusammensetzung der Stickstoff-Fraktionen und die Fett-Charakteristik der Cabrales-Käse während der Reifung

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Zusammenfassung

Es wurde der Wechsel in der Zusammensetzung der Textur, der Stickstofffraktionen, der Fettbestandteile und eine Caseinhydrolyse des „Cabrales”-Käses während viermonatiger Reifelagerung studiert. Zusätzlich gibt es auch eine starke Lipolyse. Ungefähr 88% des gesamten Stickstoffs und fast 79% des löslichen Stickstoffs waren Nicht-Protein-Stickstoff. Der Abbau des αs-casein undß-casein war am Ende der Reifung vollständig und in dieser Zeit war der Gehalt an freien Fettsäuren 33 153 mg/kg. Der Korrelationskoeffizient wurde für alle Variable bestimmt und die Diskriminationsanalyse wurde angewandt, um alle Cabrales-Käse entsprechend der Reifungszeit zu klassifizieren.

Summary

Changes in the global composition, textural parameters, nitrogen fractions, fats characteristics and casein breakdown in Cabrales cheese were studied over a maturation period of four months. Extensive proteolysis and lipolysis occurred. Approximately 88 % of the total nitrogen in the mature cheese was water-soluble and nearly 79% of the water-soluble nitrogen was non-protein nitrogen. Degradation of αs- andß-caseins was complete at the end of ripening, and at this stage the total free fatty acid (FFA) content was 33 153 mg/kg. Correlation coefficients were calculated for all variables and stepwise discriminant analysis was applied in order to classify Cabrales cheeses according to ripening time.

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Authors and Affiliations

  1. Instituto del Frío (CSIC) - Ciudad Universitaria, E-28040, Madrid, Spain

    L. Alonso

  2. Instituto de Fermentaciones Industriales (CSIC), E-28006, Madrid, Spain

    M. Juarez, M. Ramose & P. J. Martin-Alvarez

Authors
  1. L. Alonso
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  2. M. Juarez
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  3. M. Ramose
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  4. P. J. Martin-Alvarez
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Alonso, L., Juarez, M., Ramose, M. et al. Overall composition, nitrogen fractions and fat characteristics of Cabrales cheese during ripening. Z Lebensm Unters Forch 185, 481–486 (1987). https://doi.org/10.1007/BF01042813

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