Data di Pubblicazione:
2005
Citazione:
Significance of furosine index in Taleggio cheese making / F. Masotti, I. De Noni. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - 17:4(2005), pp. 429-436.
Abstract:
the furosine (FUr) level of taleggio
cheese was investigated with respect
to different cheese-making parameters
used in 11 factories. taleggio
made from raw milk according to traditional
cheese-making and submitted
to continuous-flow pasteurization (72°-
74°c/15 s) had a mean FUr level of
8.1 mg/100 g protein (n=6). this level
was mainly affected by the amount of
starter culture, composition of growth
medium and ripening time. When additional
batch heat treatment was applied to pasteurized milk, the corresponding
cheese showed a FUr value
about 2 mg/100 g protein higher. A further
significant increase was observed
in cheese samples manufactured from
milk heated by injecting steam through
a pipe (mean value 20.3 mg/100 g protein;
n=5). In these cases, the major effect
on the FUr level was exerted by
processing conditions used in batch
or steam heating of the milk. Analyses
of commercial taleggio cheese demonstrated
that 21 out of 22 samples had a
FUr value consistent with the cheesemaking
technology described in the
product specifications.
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
cheese-making ; furosine ; heat treatment ; Taleggio cheese
Elenco autori:
F. Masotti, I. De Noni
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