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Free amino acid profiles during ripening of Port Salut Argentino cheese after frozen storage.

Author(s) : VERDINI R. A., ZORRILLA S. E., RUBIOLO A. C.

Type of article: Article

Summary

Free amino acid profiles of Port Salut Argentino cheeses under different storage conditions (ripening with and without previous frozen storage), ripening times (1, 6, 13, 27, and 56 days), and cheese zones (central and external) were studied. Principal component analysis reduced data to 2 dimensions where unripened cheeses (1 to 13 days) were grouped independently of ripening time, sampling zone, and storage condition. Ripened cheeses (27 and 56 days) showed scattering according to ripening time. The contribution of free amino acid profiles to quality in cheeses preserved by frozen storage may be considered similar to that in traditionally ripened cheeses.

Details

  • Original title: Free amino acid profiles during ripening of Port Salut Argentino cheese after frozen storage.
  • Record ID : 2003-2913
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 67 - n. 9
  • Publication date: 2002/11
  • Document available for consultation in the library of the IIR headquarters only.

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