title: Composition and volatile profiles of commercial Argentinean blue cheeses.
abstract: BACKGROUND
  A first approach was made to acquire knowledge of the global composition, proteolysis, lipolysis and volatile profile of Argentinean blue cheeses. A total of 20 samples belonging to six leading commercial brands were analysed. A comparison of the results with bibliographical data on other blue cheeses was performed and the variability among and within dairy plants was also evaluated.
  
  
  RESULTS
  Values of global composition were intermediate in relation to those reported for mould-ripened cheeses. Levels of proteolysis and lipolysis were lower than those of other blue cheeses. Volatile compound profiles were characterised mainly by short-chain fatty acids, methyl ketones and secondary alcohols, as reported previously for blue cheeses. Wide-ranging values of physicochemical parameters, lipolysis and proteolysis levels as well as volatile compound areas of cheeses produced by each dairy plant were observed. Owing to this high variability in the chemistry and volatile profile of cheeses, principal component analysis of the data did not show groupings by commercial brands.
  
  
  CONCLUSIONS
  On the whole, Argentinean blue cheeses were characterised both by gross intermediate composition values and by proteolysis and lipolysis levels lower than those of blue cheeses of different origins. A typical volatile compound profile of blue cheeses was observed. The high variability found within each commercial brand could reflect the lack of standardisation of the technological processes used in blue cheese manufacturing in Argentina.
authors.affiliation: Instituto de Lactología Industrial, Facultad de Ingeniería Química, Universidad Nacional del Litoral-CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas), Santiago del Estero 2829, S3000AOM, Santa Fe, Argentina. vwolf@fiq.unl.edu.ar
authors.forename: Irma V
authors.initials: IV
authors.lastname: Wolf
authors.forename: María C
authors.initials: MC
authors.lastname: Perotti
authors.forename: Carlos A
authors.initials: CA
authors.lastname: Zalazar
mesh_terms: D000438:Alcohols / Q000032:analysis; D001118:Argentina; D002611:Cheese / Q000032:analysis* / Q000145:classification / Q000382:microbiology; D003612:Dairying; D004041:Dietary Fats / Q000032:analysis*; D004044:Dietary Proteins / Q000032:analysis*; D005232:Fatty Acids, Volatile / Q000032:analysis; D005516:Food Microbiology; D006868:Hydrolysis; D007659:Ketones / Q000032:analysis; D025341:Principal Component Analysis; D055549:Volatile Organic Compounds / Q000032:analysis*
chemical_list: D000438:Alcohols; D004041:Dietary Fats; D004044:Dietary Proteins; D005232:Fatty Acids, Volatile; D007659:Ketones; D055549:Volatile Organic Compounds