title: Characterisation of proteolysis profile of Argentinean sheep cheeses made by two different production methods.
abstract: BACKGROUND
  In this work the proteolysis profiles of Argentinean sheep cheeses made by two different production methods were studied in order to develop products with typical and defined features. Cheeses with a starter of Streptococcus thermophilus, curd cut to corn grain size, washed and heated to 43 degrees C (S cheeses) and cheeses with a mixed starter of Streptococcus thermophilus, Lactobacillus helveticus and Lactobacillus bulgaricus, curd cut to rice grain size, unwashed and heated to 47 degrees C (L cheeses) were manufactured. The cheeses were ripened at 12 degrees C and 80% relative humidity for 180 days and samples were taken throughout this period.
  
  
  RESULTS
  Gross composition and primary proteolysis were similar for both types of cheeses. Streptococci counts diminished from 10(9) to 10(7) colony-forming units g(-1) during ripening in both S and L cheeses. Lactobacilli counts in L cheeses decreased during ripening and disappeared at 180 days. L cheeses had significantly lower pH values and showed higher peptidolysis than S cheeses. Triangle sensory evaluation indicated important differences between the two types of cheeses.
  
  
  CONCLUSIONS
  S cheeses had a low proteolysis level and a soft flavour, making them appropriate for consumption after a short ripening time. L cheeses had a higher proteolysis level and more intense sensory characteristics, making them appropriate for consumption after a longer ripening time.
authors.affiliation: Instituto de Lactología Industrial, Facultad de Ingeniería Química, Universidad Nacional del Litoral, 1 degrees de Mayo 3250, S3000AOM, Argentina.
authors.forename: Mario C
authors.initials: MC
authors.lastname: Candioti
authors.forename: Carina V
authors.initials: CV
authors.lastname: Bergamini
authors.forename: Susana B
authors.initials: SB
authors.lastname: Palma
authors.forename: Margarita
authors.initials: M
authors.lastname: Busetti
authors.forename: Carlos A
authors.initials: CA
authors.lastname: Meinardi
authors.forename: Carlos A
authors.initials: CA
authors.lastname: Zalazar
mesh_terms: D000818:Animals; D001118:Argentina; D002611:Cheese / Q000382:microbiology*; D015169:Colony Count, Microbial; D005285:Fermentation; D005511:Food Handling / Q000379:methods*; D005516:Food Microbiology; D006801:Humans; D006863:Hydrogen-Ion Concentration; D006868:Hydrolysis; D007778:Lactobacillus; D008894:Milk Proteins / Q000378:metabolism*; D010316:Particle Size; D010455:Peptides / Q000378:metabolism; D012677:Sensation; D012756:Sheep; D013234:Stem Cells; D048249:Streptococcus thermophilus; D013649:Taste
chemical_list: D008894:Milk Proteins; D010455:Peptides