Quality and healthy aspects of Lider cheese at different stages of ripening

IF 1.1 4区农林科学 Q3 AGRICULTURE, DAIRY & ANIMAL SCIENCE

Mljekarstvo Pub Date : 2024-06-11 DOI:10.15567/mljekarstvo.2024.0303

Miroljub Barać

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Abstract

Lider cheese is a commercial full- fat semi-hard cheese produced from pasteurized goat`s milk in mountain area of Nikšić, Montenegro. The aim of this paper is to characterize the change of protein and fatty acid profiles, mineral content and antioxidant potential during the period of one month of its ripening. Proteolysis was monitored using electrophoresis of total extracts and water-soluble fractions under reducing conditions. Fatty acid profiles were determined by gas chromatography whereas the mineral content of cheese at different stage of ripening was determined by Inductively coupled plasma - optical emission spectrometry (ICP-OES) for macroelements and Inductively coupled plasma mass spectrometry (ICP-MS) for microelements, respectively. One month of ripening of Lider cheese is characterized by a relatively slow proteolysis which can be attributed to intensive lose of moisture, by the increase in desirable fatty acid content and consequently by the improvement of fatty acid healthy indices. After 30 days of ripening, mainly due to the degradation of αs-CN, the WSN/ TN and TCA/TN contents increased from 4.69 % to 6.06 % and 1.15 % to 1.90 %, respectively. One- month-old cheese had improved indexes of lipid quality as well as improved reducing power and ability to scavenge free radicals. Ripening did not affect mineral content of cheese if it is expressed on dry matter basis. According to obtained results, the optimal ripening period of Lider cheese is 15 days.

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不同成熟阶段的里德奶酪的质量和健康问题

Lider 奶酪是一种商用全脂半硬质奶酪，由黑山 Nikšić 山区的巴氏杀菌山羊奶制成。本文的目的是描述奶酪成熟一个月期间蛋白质和脂肪酸含量、矿物质含量和抗氧化潜力的变化。在还原条件下，对总提取物和水溶性馏分进行电泳，监测蛋白质分解情况。脂肪酸含量通过气相色谱法进行测定，而不同成熟阶段奶酪的矿物质含量则分别通过电感耦合等离子体-光发射光谱法（ICP-OES）和电感耦合等离子体质谱法（ICP-MS）进行测定。里德奶酪成熟一个月后的特点是蛋白质分解相对缓慢，这可归因于水分的大量流失、理想脂肪酸含量的增加以及脂肪酸健康指数的提高。成熟 30 天后，主要由于 αs-CN 的降解，WSN/TN 和 TCA/TN 的含量分别从 4.69 % 增加到 6.06 % 和 1.15 % 增加到 1.90 %。一个月大的奶酪的脂质质量指标有所改善，还原力和清除自由基的能力也有所提高。如果按干物质计算，熟化对奶酪的矿物质含量没有影响。根据所得结果，里德奶酪的最佳成熟期为 15 天。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Mljekarstvo Agricultural and Biological Sciences-Animal Science and Zoology

CiteScore

1.90

自引率

41.70%

发文量

审稿时长

12 weeks

期刊介绍： Mljekarstvo is an open access, peer-reviewed international quarterly scientific journal. The first issue was published in 1951, by the Croatian Dairy Operators'' Association (today: Croatian Dairy Union, publisher). In a paper at a Union conference held 28 October 1951 in Zagreb it was said: "Our desire is that this magazine does not meet the fate of its predecessors, but that it continues to reflect the creative efforts and to provide guidelines for the producers as well as all other operators employed in the dairy industry." It is our pleasure today to say that wishes of the enthusiasts who attended the conference have come true, and the magazine Mljekarstvo during the last six decades was a reflection of the creative efforts of numerous dairy scientists and experts, and through its texts it served as a guideline in improving production and processing of milk and dairy products. Mljekarstvo has been following all the achievements of the dairy profession in Croatia, and it also gives the short surveys of world achievements. The result of the research of local and foreign scientists and experts always find their place in the magazine Mljekarstvo. It has been edited by our outstanding dairy experts employed at colleges, research institutions and dairy companies.