{"title":"Quality and healthy aspects of Lider cheese at different stages of ripening","authors":"Miroljub Barać","doi":"10.15567/mljekarstvo.2024.0303","DOIUrl":null,"url":null,"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.","PeriodicalId":1,"journal":{"name":"Accounts of Chemical Research","volume":"11 7","pages":""},"PeriodicalIF":16.4000,"publicationDate":"2024-06-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Accounts of Chemical Research","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.15567/mljekarstvo.2024.0303","RegionNum":1,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"CHEMISTRY, MULTIDISCIPLINARY","Score":null,"Total":0}
引用次数: 0
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.
期刊介绍:
Accounts of Chemical Research presents short, concise and critical articles offering easy-to-read overviews of basic research and applications in all areas of chemistry and biochemistry. These short reviews focus on research from the author’s own laboratory and are designed to teach the reader about a research project. In addition, Accounts of Chemical Research publishes commentaries that give an informed opinion on a current research problem. Special Issues online are devoted to a single topic of unusual activity and significance.
Accounts of Chemical Research replaces the traditional article abstract with an article "Conspectus." These entries synopsize the research affording the reader a closer look at the content and significance of an article. Through this provision of a more detailed description of the article contents, the Conspectus enhances the article's discoverability by search engines and the exposure for the research.