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首页> 美国卫生研究院文献>Springer Open Choice >Crystal fingerprinting: elucidating the crystals of Cheddar Parmigiano-Reggiano Gouda and soft washed-rind cheeses using powder x-ray diffractometry
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Crystal fingerprinting: elucidating the crystals of Cheddar Parmigiano-Reggiano Gouda and soft washed-rind cheeses using powder x-ray diffractometry

机译：晶体指纹：使用粉末X射线衍射仪阐明切达干酪巴马干酪-雷焦诺干酪高达干酪和水洗奶酪的晶体

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摘要

Crystals in cheese may be considered defects or positive features, depending on the variety and mode of production (industrial, artisanal). Powder x-ray diffractometry (PXRD) offers a simple means to identify and resolve complex combinations of crystals that contribute to cheese characteristics. The objective of the present research was to demonstrate the application of PXRD to study crystals from a range of different cheese types, specifically Cheddar, Parmigiano-Reggiano, Gouda, and soft washed-rind (smear ripened) cheeses. In studies of Parmigiano-Reggiano and long-aged Gouda, PXRD has confirmed that hard (crunchy) crystals that form abundantly within these cheeses consist of tyrosine. Furthermore, PXRD has tentatively identified the presence of an unusual form of crystalline leucine in large (up to 6 mm in diameter) spherical entities, or “pearls”, that occur abundantly in 2-year-old Parmigiano Reggiano and long-aged Gouda cheeses, and on the surface of rindless hard Italian-type cheese. Ongoing investigations into the nature of these “pearls” are providing new insight into the roles that crystals play in the visual appearance and texture of long-aged cheeses. Crystals also sometimes develop profusely in the eyes of long-aged Gouda, which have been shown by PXRD to consist of tyrosine and the aforementioned presumptive form of crystalline leucine. Finally, crystals have been shown by PXRD to form in the smears of soft washed-rind cheeses. These crystals may be associated in some cheeses with gritty mouth feel and with zonal body softening that occurs during ripening. Heightened interest in artisanal cheeses highlights the need to better understand crystals and their contributions to cheese characteristics.
机译：奶酪中的晶体可能被视为缺陷或正面特征，具体取决于生产的品种和方式（工业，手工）。粉末X射线衍射仪（PXRD）提供了一种简单的方法来识别和解析有助于奶酪特性的复杂晶体组合。本研究的目的是证明PXRD在研究多种奶酪类型（特别是切达干酪，帕马森干酪-雷吉亚诺干酪，高达干酪和软皮（涂抹成熟）干酪）中的晶体中的应用。在对帕马森干酪和雷古诺干酪的研究中，PXRD已证实在这些干酪中大量形成的硬（脆）晶体由酪氨酸组成。此外，PXRD初步确定了在大（直径达6毫米）球形实体或“珍珠”中存在异常形式的结晶亮氨酸，这种晶体大量存在于2岁的Parmigiano Reggiano和长年龄的Gouda奶酪中，以及无皮硬质意大利型奶酪的表面。对这些“珍珠”的性质的持续研究为晶体在长年龄奶酪的视觉外观和质地中的作用提供了新的见解。有时在长棍状豪达干酪的眼睛中也会大量发育晶体，PXRD已显示该晶体由酪氨酸和上述晶状亮氨酸的推测形式组成。最后，PXRD显示出晶体在软水洗奶酪的涂抹物中形成。在某些奶酪中，这些晶体可能与口感坚韧，成熟时带状身体变软有关。人们对手工奶酪的兴趣日益浓厚，这凸显了需要更好地了解晶体及其对奶酪特性的贡献的需求。

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