Effect of milk origin on proteolysis and accumulation of biogenic amine during ripening of Dutch-type cheese

Vendula Pachlová,Tomáš Šopí­K,Zuzana Charousová

doi:10.5219/741

Vendula Pachlová, Tomáš ŠopíK + Show 1 more

Open Access

https://doi.org/10.5219/741

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Abstract

Dairy products from goat's milk are characterized by their distinctive aroma and their specific taste. However, the strong aroma can discourage some consumers. Properties of cheese can be modified by the combination of goat's and cow's milk. On the other hand, chemical diversity from different milk origin may affect the changes during ripening. The aim of the study was to compare the intensity of changes during ripening of model cheese samples produced with various ratios of goat's and cow's milk. The combinations 100:0 (100% goat's milk), 75:25, 50:50, 25:75 and 0:100 (100% cow's milk) were used for the manufacture of Dutch-type cheeses, which were ripened during a period of 84 days. Protein profile, free amino acid content and biogenic amine content were used for the description of cheese properties during storage. Cluster analysis showed different changes in the protein matrix of the examined samples. The results indicated that even low addition of cow's milk significantly affected the protein profile. However, the homology of protein profiles rose with the increasing ripening time. More intensive proteolysis occured in the samples with predominance of goat's milk. Moreover, cheese samples produced only from goat's milk presented a significant increase inthe amount of free amino acids after 14 days of ripening. The effect of milk origin on the production of biogenic amines was also examined. However, higher concentrations of biogenic amines were detected in samples manufactured from goat's milk. Tyramine, putrescine, histamine and phenylethylamine were detected during the storage of the samples. The total biogenic amine content exceeded 100 mg/kg in samples with predominance of goat's milk.

Highlights

Dairy products from goat’s milk are characterized by their distinctive aroma and their specific taste
Free amino acid content and biogenic amine content were used for the description of cheese properties during storage
The results showed an increasement in biogenic amine concetration depending on the time of maturation in all batches of model samples

Summary

Introduction

Dairy products from goat’s milk are characterized by their distinctive aroma and their specific taste. For this phenomenon are mainly responsible fatty acids in higher concentration, such as capric acid, caprylic acid and caproic acid (Albenzio and Santilo 2011). Some consumers may find this specific strong aroma of goat’s products unpleasant. In the case of ripened goat’s cheeses, the production costs are several times higher than the cheese from cow’s milk. Chemical diversity may affect the processes occurring during cheese ripening and thereby modify their properties. The proteolysis is the most important process. The intensity of hydrolysis of the protein matrix of the cheese creates properties, especially a texture due to the weakening of the protein matrix (Pachlová et al, 2011)

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