Instituto de Lactología Industrial (INLAIN, Universidad Nacional del Litoral/CONICET), Santiago del Estero 2829, Santa Fe, Argentina.
Instituto de Lactología Industrial (INLAIN, Universidad Nacional del Litoral/CONICET), Santiago del Estero 2829, Santa Fe, Argentina.
Food Res Int. 2017 Jun;96:215-225. doi: 10.1016/j.foodres.2017.02.011. Epub 2017 Feb 20.
Homogenization applied to cheese milk has shown to increase lipolysis but its use is not spread as it can induce detrimental effects. The aim of this work was to assess the effect of low-pressure homogenization of the cream followed by pre-incubation of cheese milk on the composition, ripening index, lipolysis and volatile profiles of hard cooked cheeses. For that, control and experimental miniature Reggianito cheeses were made and analyzed during ripening (3, 45 and 90days). Homogenization had no impact on composition and proteolysis. An acceleration of the lipolysis reaction was clearly noticed in cheeses made with homogenized milk at the beginning of ripening, while both type of cheeses reached similar levels at 90days. We found the level of several compounds derived from fatty acid catabolism were noticeably influenced by the treatment applied: straight-chain aldehydes such as hexanal, heptanal and nonanal and methylketones from C to C were preferentially formed in experimental cheeses.
奶酪乳的均质化处理已被证明可以增加脂肪分解，但由于可能会产生不利影响，其应用并不广泛。本研究的目的是评估奶油的低压均质化处理后再进行奶酪乳预孵育对硬质熟成奶酪的组成、成熟指数、脂肪分解和挥发性成分的影响。为此，制作了对照和实验微型雷佳尼托奶酪，并在成熟过程中（3、45 和 90 天）进行了分析。均质化处理对组成和蛋白质水解没有影响。在成熟开始时，用均质化牛奶制成的奶酪中明显注意到脂肪分解反应的加速，而两种类型的奶酪在 90 天时都达到了相似的水平。我们发现，几种源自脂肪酸分解的化合物的水平受到所应用处理的显著影响：直链醛，如己醛、庚醛和壬醛，以及 C 到 C 的甲基酮，在实验奶酪中优先形成。
