title: Lipolysis and proteolysis profiles of fresh artisanal goat cheese made with raw milk with 3 different fat contents.
abstract: The objective of this study was to describe the proteolysis and lipolysis profiles in goat cheese made in the Canary Islands (Spain) using raw milk with 3 different fat contents (0.5, 1.5, and 5%) and ripened for 1, 7, 14, and 28 d. β-Casein was the most abundant protein in all cheeses and at all ripening times. Quantitative analysis showed a general decrease in caseins as ripening progressed, and degradation rates were higher for α(S1)-casein than for β-casein and α(S2)-casein. Furthermore, the degradation rate during the experimental time decreased with lower fat contents. The α(S2)-casein and α(S1)-casein levels that remained in full-fat and reduced-fat cheeses were less than those in low-fat cheese. In contrast, β-casein also showed degradation along with ripening, but differences in degradation among the 3 cheese types were not significant at 28 d. The degradation products increased with the ripening time in all cheeses, but they were higher in full-fat cheese than in reduced-fat and low-fat cheeses. The free fatty acid concentration per 100g of cheese was higher in full-fat cheese than in reduced- and low-fat cheese; however, when the results were expressed as milligrams of free fatty acids per gram of fat in cheese, then lipolysis occurred more rapidly in low-fat cheese than in reduced- and full-fat cheeses. These results may explain the atypical texture and off-flavors found in low-fat goat cheeses, likely the main causes of non-acceptance.
authors: Department of Animal Science, Universidad de Las Palmas de Gran Canaria, Arucas 35413, Spain.
authors: D
authors: D
authors: Sánchez-Macías
authors: A
authors: A
authors: Morales-Delanuez
authors: I
authors: I
authors: Moreno-Indias
authors: L E
authors: LE
authors: Hernández-Castellano
authors: V
authors: V
authors: Mendoza-Grimón
authors: N
authors: N
authors: Castro
authors: A
authors: A
authors: Argüello
mesh_terms: D000818:Animals; D002611:Cheese / Q000032:analysis* / Q000592:standards; D004591:Electrophoresis, Polyacrylamide Gel; D005223:Fats / Q000032:analysis; D005230:Fatty Acids, Nonesterified / Q000032:analysis; D005524:Food Technology / Q000379:methods; D006041:Goats; D006863:Hydrogen-Ion Concentration; D008055:Lipids / Q000032:analysis; D008066:Lipolysis; D008892:Milk / Q000737:chemistry; D008894:Milk Proteins / Q000032:analysis; D059748:Proteolysis
chemical_list: D005223:Fats; D005230:Fatty Acids, Nonesterified; D008055:Lipids; D008894:Milk Proteins