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首页> 外文期刊>Australian Journal of Dairy Technology >Biochemical changes during the ripening of San Simon da Costa cheese (PDO) manufactured from pasteurised milk
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Biochemical changes during the ripening of San Simon da Costa cheese (PDO) manufactured from pasteurised milk

机译：用巴氏消毒的牛奶制成的圣西蒙达科斯塔奶酪（PDO）成熟期间的生化变化

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摘要

San Simon da Costa cheese is a traditional smoked variety produced in the north-west of Spain from cow's milk and protected by a Designation of Origin. The gross and mineral composition, the main physico-chemical parameters, proteolysis (classical nitrogen fractions and free amino acids) and lipolysis (fat acidity and free fatty acids) were determined during 60 days' ripening of six batches of this cheese made from pasteurised milk using a lactic starter culture.Despite milk pasteurisation, cheeses presented a considerable variation in composition between manufacturers, probably due to variations in the manufacturing parameters. The gross and mineral composition and the physico-chemical parameters did not differ much from those observed in other similar cow's milk cheeses; however its high contents in calcium and phosphorus and its low contents in chloride and sodium are outstanding. From the values of the different nitrogen fractions it can be concluded that this cheese undergoes only moderate proteolysis. The most abundant free amino acid at the end of the ripening was glutamic acid, followed by tryptophan, leucine, asparagine and glutamine; these five amino acids accounted for 60% of the total free amino acids. San Simon da Costa cheese made from pasteurised milk undergoes little lipolysis during ripening, as indicated by the fat acidity and total free fatty acid values; the most abundant free fatty acid was oleic, followed by palmitic and butyric acid. Aust. J. Dairy Technol. 63, 68-76
机译：圣西蒙达科斯塔奶酪是一种传统的熏制品种，在西班牙西北部以牛奶制成，并受原产地标记保护。在六批由巴氏灭菌牛奶制成的奶酪熟化60天期间，确定了总和矿物质组成，主要理化参数，蛋白水解（经典的氮组分和游离氨基酸）和脂解（脂肪酸度和游离脂肪酸）尽管进行了牛奶巴氏杀菌，但奶酪的制造商之间的成分差异很大，这可能是由于制造参数的差异所致。总的和矿物质的组成以及理化参数与其他类似的牛奶酪中所观察到的相差不大。但是，钙和磷的含量高，而氯化物和钠的含量却低。从不同氮含量的值可以得出结论，该干酪仅进行中等程度的蛋白水解。在成熟结束时，最丰富的游离氨基酸是谷氨酸，其次是色氨酸，亮氨酸，天冬酰胺和谷氨酰胺。这五个氨基酸占游离氨基酸总数的60％。由巴氏消毒的牛奶制成的San Simon da Costa奶酪在成熟过程中几乎没有脂解作用，如脂肪酸度和总游离脂肪酸值所示;最丰富的游离脂肪酸是油酸，其次是棕榈酸和丁酸。澳洲J.乳业技术。 63、68-76

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