This study evaluated the nutritional and sensorial characteristics of Pecorino di Farindola cheese at different commercial ripening stages. Moreover, in order to assess effectively the peculiar features of this product, the evolution of proteolysis and lipolysis, together with that of free amino acids (FAAs), was studied throughout ripening. A marked proteolysis of Pecorino di Farindola was found. At the end of ripening, FAAs with the highest content were glutamic acid, valine, leucine and lysine. Long-ripened cheeses had a light spicy feature that distinguishes them from other Italian Pecorino cheeses.
|Digital Object Identifier (DOI):||http://dx.doi.org/10.15586/ijfs.v33i1.1964|
|Codice identificativo Scopus:||2-s2.0-85104524283|
|Titolo:||Chemical characterization of ‘Pecorino Di Farindola’ cheese during ripening|
|Appare nelle tipologie:||1.1 Articolo in rivista|