000078843 001__ 78843
000078843 005__ 20200716101427.0
000078843 0247_ $$2doi$$a10.3390/foods8030100
000078843 0248_ $$2sideral$$a111207
000078843 037__ $$aART-2019-111207
000078843 041__ $$aeng
000078843 100__ $$0(orcid)0000-0002-9473-1087$$aEstrada, O.$$uUniversidad de Zaragoza
000078843 245__ $$aSalt distribution in raw sheep milk cheese during ripening and the effect on proteolysis and lipolysis
000078843 260__ $$c2019
000078843 5060_ $$aAccess copy available to the general public$$fUnrestricted
000078843 5203_ $$aThe salt distribution process in artisanal sheep cheese with an innovative shape of eight lobes was investigated. The cheese was subjected to two brining conditions: 24 h with brine at 16 ¿ Baumé and 12 h at 22 ¿ Baumé. The chemical composition (pH, water activity, dry matter, fat, and protein content), proteolysis (nitrogen fractions and free amino acids), and lipolysis (free fatty acids) were evaluated in two sampling zones (internal and external) at 1, 15, 30, 60, 90, 120, 180, and 240 days of ripening. The whole cheese reached a homogeneous salt distribution at 180 days of ripening. Brining conditions did not have an influence on the rate of salt penetration, but on the final sodium chloride (NaCl) content. Cheese with higher salt content (3.0%) showed increased proteolysis and lipolysis as compared to cheese with lower salt content (2.2%). Proteolysis index and total free fatty acids did not differ significantly (p > 0.05) between internal and external zones of cheese. It is suggested that producers start marketing this artisanal cheese at 6 months of ripening, when it has uniform composition and salt distribution.
000078843 536__ $$9info:eu-repo/grantAgreement/ES/DGA-FEDER/A06-17R$$9info:eu-repo/grantAgreement/ES/INIA/BOE-A-2016-1448
000078843 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000078843 590__ $$a4.092$$b2019
000078843 592__ $$a0.661$$b2019
000078843 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b27 / 139 = 0.194$$c2019$$dQ1$$eT1
000078843 593__ $$aFood Science$$c2019$$dQ2
000078843 593__ $$aHealth (social science)$$c2019$$dQ2
000078843 593__ $$aPlant Science$$c2019$$dQ2
000078843 593__ $$aHealth Professions (miscellaneous)$$c2019$$dQ2
000078843 593__ $$aMicrobiology$$c2019$$dQ3
000078843 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000078843 700__ $$0(orcid)0000-0001-6325-7100$$aAriño, A.$$uUniversidad de Zaragoza
000078843 700__ $$0(orcid)0000-0002-4985-298X$$aJuan, T.$$uUniversidad de Zaragoza
000078843 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000078843 773__ $$g8, 3 (2019), 100 [14 pp]$$pFoods$$tFoods$$x2304-8158
000078843 8564_ $$s744278$$uhttps://zaguan.unizar.es/record/78843/files/texto_completo.pdf$$yVersión publicada
000078843 8564_ $$s107460$$uhttps://zaguan.unizar.es/record/78843/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000078843 909CO $$ooai:zaguan.unizar.es:78843$$particulos$$pdriver
000078843 951__ $$a2020-07-16-08:45:32
000078843 980__ $$aARTICLE