DYNAMIC OF PHYSICO-CHEMICAL PARAMETERS DURING RIPENING OF PECORINO CHEESE MADE FROM GOAT MILK

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Објавено: Oct 1, 2017

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Sonja Srbinovska
Ss. Cyril and Methodius University in Skopje, Faculty of Agricultural Sciences and Food - Skopje, Republic of Macedonia
Dushica Santa
Ss. Cyril and Methodius University in Skopje, Faculty of Agricultural Sciences and Food - Skopje, Republic of Macedonia

Апстракт

In this study, technological process and dynamic of the main characteristics of Pecroino cheese from goat milk are presented. Analyses were performed on 5th, 10th, 20th , 40th and 90th day of ripening. Pecorino on 90th day of the ripening contained 39.8±0.57% dry matter, 60.20±0,57% fat, 26.48±0.44% proteins (1,44±0.056% Soluble N, 0,94±0.068% Peptides N, 0,54±0.064 Amino Acid N), 4.60±0.20% salt, 1.76±0.09 lactic acid and pH 5.36 ±0.20%. The most dominant Free Amino Acid (FAA) in cheese was proline (Pro) with 159.61±0,55 mg 100g-1, then leucine (Leu) 143.71± 0,44 mg 100g-1 phenylalanine (Phe) 137.21± 0.54 mg 100g-1 and isoleucine (Ile) 131,22 ±0,32 mg 100g-1. Regarding the Free Fatty Acid, capric acid (C10:0) was most dominant (1.3241 mg 100g-1) and caprylic acid (C8:0) with 1.1210 mg 100g-1. Compared with other hard cheeses from cow or sheep milk, higher concentration of FAA and FFA in goat pecorino cheese was noticed. Intensive lypolitic and proteolytic process in this cheese is due to the specific content and enzymаtic activity of the goat milk especially because of the higher content of capric acid and other short-chain fatty acids (SCFA).

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Издание
Том 71 Бр. 1 (2017): Journal of Agricultural, Food and Environmental Sciences, JAFES
Рубрика
Articles

Референци

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