Masotti F, Cattaneo S, Stuknytė M, Battelli G, Vallone L, De Noni I
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy.
Dipartimento di Scienze per gli Alimenti, la Nutrizione e l'Ambiente, Università degli Studi di Milano, via G. Celoria 2, 20133 Milan, Italy.
J Dairy Sci. 2017 Mar;100(3):1679-1687. doi: 10.3168/jds.2016-11781. Epub 2016 Dec 29.
Strachitunt, a blue-veined Italian cheese, received the Protected Designation of Origin (PDO) label in 2014. Its unique technological feature is represented by the dual-curd method of production. Strachitunt is produced from raw bovine milk with or without the inoculation of natural starter cultures of lactic acid bacteria, and the addition of secondary cultures of mold spores is not permitted by the product specification. Physico-chemical properties, proteolysis, and volatile profile of Strachitunt were investigated in 10 cheese samples (ripened for 75 d) made throughout spring 2015 and provided by the main cheese maker. Overall, composition parameters showed a large variability among samples. Cheese was characterized by an acid paste (pH 5.46) and a lower extent of proteolysis compared with other blue-veined varieties. The main chemical groups of volatile organic compounds were alcohols and esters, whereas ketones represented only a minor component. The erratic adventitious contamination by mold spores of the cheese milk, the unique dual-curd method of cheese-making, and the large time variability between the piercing time and the end of ripening could be highlighted as the main causes of both the distinctive analytical fingerprint and the scarce standardization of this blue-veined cheese.
斯特拉奇通奶酪是一种有蓝纹的意大利奶酪，于2014年获得了原产地保护（PDO）标签。其独特的工艺特点体现在双凝乳生产方法上。斯特拉奇通奶酪由生牛乳制成，可接种或不接种天然乳酸菌发酵剂，产品规格不允许添加霉菌孢子二次发酵剂。对2015年春季由主要奶酪制造商提供的10个奶酪样本（成熟75天）进行了斯特拉奇通奶酪的理化性质、蛋白水解和挥发性成分分析。总体而言，样本间的成分参数差异很大。与其他蓝纹奶酪品种相比，该奶酪的特点是呈酸性糊状物（pH值5.46）且蛋白水解程度较低。挥发性有机化合物的主要化学类别为醇类和酯类，而酮类仅占次要成分。奶酪乳中霉菌孢子的偶然污染不稳定、独特的双凝乳奶酪制作方法以及穿刺时间与成熟结束之间的较大时间差异，可被视为这种蓝纹奶酪独特分析指纹和缺乏标准化的主要原因。
