Journal
FOOD CHEMISTRY
Volume 132, Issue 4, Pages 1846-1854Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.12.017
Keywords
Dutch-type cheese; Accelerated ripening; Free amino acids; Biogenic amines; Hardness
Funding
- Tomas Bata University in Zlin [IGA/9/FT/10/D]
- resources for specific university research
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The aim of this study was to explore the effect of elevated temperature (16 degrees C) on ripening of Dutch-type cheese. Three slices of each cheese block were further divided into three layers. The processes in the control samples of cheese ripening at 10 degrees C were also monitored. The contents of free amino acids in accelerated cheese were two times higher than were those in control samples. The highest contents of free amino acids were observed in the cores of all slices of cheeses ripening at both temperatures. The contents of tyramine, in layers of the studied slices, reached almost 500 mg kg(-1) during 56 days of the experiment. The contents of biogenic amines in the edges grew even higher. Accelerated cheese showed faster equalisation of hardness than did control samples. The increase of temperature by 6 degrees C can reduce the ripening time in cellars by approximately one half. (C) 2011 Elsevier Ltd. All rights reserved.
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