PDO Pecorino Romano is a semi-hard cheese made using whole ewe’s milk and lamb rennet paste; after moulding the cheese was salted at 18°Beaumè, then dry salted another two times during ripening. Since peptidic composition at each ripening time can be an analytical parameter useful to trace the correct employed technology, nitrogen content and casein breakdown has been monitored in two cheesemaking trials at different ripening age (24hours 8months). By UTLIEF analysis and immunoblotting with s1 and -CN antibodies of pH 4.6-insoluble nitrogen fraction of cheese, a more extent of s1-CN breakdown resulted than -CN in cheese samples up to three months of ripening. According to these data, the 12%-TCA soluble nitrogen fraction of both 24h old and 1 month old cheese samples, analysed by LC-ESI/MS, showed new peptides rising from C-terminal part of these casein fraction. Since, also, SN and NPN amounts strongly increased in range 24h3M, we can conclude the proteolytic phenomenon mainly takes place during the early stage of ripening (24h®3M), while the subsequent slowing down could be related to dry salted during ripening.
Determination of proteolytic pattern during ripening of Pecorino Romano cheese / DE PASCALE, Sabrina; Ferranti, Pasquale; Mauriello, Rosalba; Piredda, G.; Pirisi, A.; Addeo, Francesco; Chianese, Lina. - ELETTRONICO. - Special Issue 0801/part 4:(2007), pp. 294-297. (Intervento presentato al convegno IDF 5th International symposium on the challenge to sheep and goats milk sectors tenutosi a Alghero (Sassari) Italy nel 18-20 aprile).
Determination of proteolytic pattern during ripening of Pecorino Romano cheese
DE PASCALE, SABRINA;FERRANTI, PASQUALE;MAURIELLO, ROSALBA;ADDEO, FRANCESCO;CHIANESE, LINA
2007
Abstract
PDO Pecorino Romano is a semi-hard cheese made using whole ewe’s milk and lamb rennet paste; after moulding the cheese was salted at 18°Beaumè, then dry salted another two times during ripening. Since peptidic composition at each ripening time can be an analytical parameter useful to trace the correct employed technology, nitrogen content and casein breakdown has been monitored in two cheesemaking trials at different ripening age (24hours 8months). By UTLIEF analysis and immunoblotting with s1 and -CN antibodies of pH 4.6-insoluble nitrogen fraction of cheese, a more extent of s1-CN breakdown resulted than -CN in cheese samples up to three months of ripening. According to these data, the 12%-TCA soluble nitrogen fraction of both 24h old and 1 month old cheese samples, analysed by LC-ESI/MS, showed new peptides rising from C-terminal part of these casein fraction. Since, also, SN and NPN amounts strongly increased in range 24h3M, we can conclude the proteolytic phenomenon mainly takes place during the early stage of ripening (24h®3M), while the subsequent slowing down could be related to dry salted during ripening.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
