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J Dairy Sci. 2017 Dec;100(12):9521-9531. doi: 10.3168/jds.2017-13308. Epub 2017 Sep 21.

Evolution of free amino acids during ripening of Caciocavallo cheeses made with different milks.

Author information

1
Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, Via de Sanctis, 86100 Campobasso, Italy.
2
Dipartimento Agricoltura, Ambiente e Alimenti, Università degli Studi del Molise, Via de Sanctis, 86100 Campobasso, Italy. Electronic address: sorrentino@unimol.it.

Abstract

The evolution of free amino acids (FAA) in Caciocavallo cheeses, made with cow milk (CC) and cow milk mixed with ewe (CE) and goat (CG) milk, was studied throughout ripening. In all Caciocavallo cheeses produced, the total free amino acid (TFAA) content increased during ripening. In general, the highest TFAA content was found in cow cheeses, and the lowest in CG cheeses, whereas CE cheeses ranged over an intermediate level. In all the analyzed samples, during ripening, the content of the individual FAA increased with the exception of arginine. Tyrosine and histidine were found only in CE samples from the middle to the end of ripening. The major FAA found throughout the whole ripening period, in all types of cheese, were leucine, phenylalanine, lysine, valine, asparagine, γ-aminobutyric acid, and ornithine. The TFAA and several AA showed significant differences in ripening time, whereas tyrosine and histidine showed significant differences in kinds of milk.

KEYWORDS:

Caciocavallo cheese ripening; amino acid; ewe milk; goat milk

PMID:
28941817
DOI:
10.3168/jds.2017-13308
[Indexed for MEDLINE]
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