title: Compositional and biochemical changes in Genestoso cheese, a Spanish raw cow's milk variety, during ripening.
abstract: BACKGROUND
  Physicochemical characteristics, proteolysis and lipolysis were studied throughout the ripening of eight batches of a traditional Spanish variety made from raw cow's milk, in order to establish a basis for its industrial production.
  
  
  RESULTS
  The main compositional characteristics of this cheese after 60 days of ripening were its high proportion of total solids (TS; 752 g kg⁻¹ of cheese), an average content of protein (452.8 g kg⁻¹ TS) and fat (475.1 g kg⁻¹ TS) and the presence of residual lactose (12.5 g kg⁻¹ TS). Its pH value (4.04) was extremely low. Phosphorus (5.13 g kg⁻¹ TS) and sodium (8.29 g kg⁻¹ TS) were the most abundant mineral elements in cheese, whereas calcium levels (1.92 g kg⁻¹ TS) were very low. Proteolysis extension and depth were very low, which resulted in almost zero degradation of αs1- and β-casein. Fat acidity increased during ripening, reaching final values of 50.1 mg KOH kg⁻¹ of fat. The main free fatty acid was C16:0, followed by C18:1 and C14:0.
  
  
  CONCLUSIONS
  These results suggest that this variety undergoes a limited proteolysis and moderate lipolysis during ripening. The low pH, low calcium content and limited proteolysis led to a crumbly texture in this cheese variety.
authors.affiliation: Departamento de Higiene y Tecnología de los Alimentos, Universidad de León, 24071, León, Spain.
authors.forename: Ricardo
authors.initials: R
authors.lastname: Arenas
authors.forename: Leticia
authors.initials: L
authors.lastname: González
authors.forename: Noelia
authors.initials: N
authors.lastname: Sacristán
authors.forename: María E
authors.initials: ME
authors.lastname: Tornadijo
authors.forename: José M
authors.initials: JM
authors.lastname: Fresno
mesh_terms: D000818:Animals; D002136:Calcium, Dietary / Q000032:analysis / Q000378:metabolism; D002417:Cattle; D002611:Cheese / Q000032:analysis* / Q000382:microbiology / Q000592:standards; D055598:Chemical Phenomena; D004032:Diet / Q000208:ethnology; D004041:Dietary Fats / Q000032:analysis / Q000378:metabolism; D005285:Fermentation; D063427:Food Quality; D061353:Food Storage; D006863:Hydrogen-Ion Concentration; D007785:Lactose / Q000032:analysis / Q000378:metabolism; D008066:Lipolysis; D008894:Milk Proteins / Q000032:analysis / Q000737:chemistry / Q000378:metabolism; D010446:Peptide Fragments / Q000032:analysis / Q000737:chemistry / Q000378:metabolism; D016226:Phosphorus, Dietary / Q000032:analysis / Q000378:metabolism; D059748:Proteolysis; D012621:Seasons; D012982:Sodium, Dietary / Q000032:analysis / Q000378:metabolism; D013030:Spain
chemical_list: D002136:Calcium, Dietary; D004041:Dietary Fats; D008894:Milk Proteins; D010446:Peptide Fragments; D016226:Phosphorus, Dietary; D012982:Sodium, Dietary; D007785:Lactose
keywords: Genestoso cheese; cow's milk; lipolysis; physicochemical characteristics; proteolysis; ripening