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Istituto di scienza dell'alimentazione

Torna all'elenco Contributi in rivista anno 2007

Contributo in rivista

Tipo: Articolo in rivista

Titolo: Relationship between the enzymatic composition of lamb rennet paste and proteolytic, lipolytic pattern and texture of PDO Fiore Sardo ovine cheese

Anno di pubblicazione: 2007

Autori: Antonio Pirisi, Giuliano Pinna, Margherita Addis, Giovanni Piredda, Rosalba Mauriello, Sabrina De Pascale, Simonetta Caira, Gianfranco Mamone, Pasquale Ferranti, Francesco Addeo, Lina Chianese

Affiliazioni autori: 1. Ist Zootecn & Caseario Sargegna, I-07040 Olmedo, Italy 2. Univ Naples Federico II, Dip Sci Alimenti, I-80055 Portici, Italy 3. CNR, Ist Sci Alimentaz, I-83100 Avellino, Italy

Autori CNR:


Abstract: Two types of lamb rennet pastes, traditional (A) and industrial (B), were used for making two types of PDO Fiore Sardo cheese (FSA and FSB) to ascertain the influence of their use on cheese characteristics. Traditional rennet was produced from the stomachs of lambs fed only milk and slaughtered, after suckling, on a full stomach. Industrial rennet was produced from the stomachs of lambs weaned and slaughtered on an empty stomach. The cheeses were significantly different (P <0.01) in pH values and pH 4.6-soluble N/total N throughout ripening. FSA cheese had a higher rate of proteolytic activity. Within 240 d of ripening, -CN was degraded completely whereas -CN was partly hydrolysed by plasmin, irrespective of the rennet paste preparation. A number of phosphopeptides were detected in fresh cheeses, which were progressively shortened and dephosphorylated during ripening. In FSA cheese, greater amounts of free fatty acids were released, in particular butyric acid.

Lingua abstract: inglese

Pagine da: 143

Pagine a: 156


International dairy journal Elsevier Applied Science.
Paese di pubblicazione: Regno Unito
Lingua: inglese
ISSN: 0958-6946

Numero volume: 17

Numero fascicolo: 2

DOI: 10.1016/j.idairyj.2006.02.001

Indicizzato da: ISI Web of Science (WOS) [000242639700007]

Parole chiave:

  • Lamb rennet paste
  • Proteolysis
  • Lipolysis
  • PDO ovine cheese

Strutture CNR:


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