Changes in the free amino acid content during ripening of Idiazabal cheese: influence of starter and rennet type |
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| Affiliation: | 1. Department of Food Science and Technology, International Campus of Excellence in the AgriFood Sector ceiA3, University of Córdoba, Córdoba, Spain;2. Subdirección de Investigación y Tecnología. Instituto Tecnológico Agrario de Castilla y León, Carretera de Burgos Km, 119, Valladolid, Spain;3. Microbiology Section, Faculty of Science, University of Burgos, Burgos, Spain |
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| Abstract: | The effect of starter and rennet type on free amino acid release during ripening of Idiazabal cheese was studied. Four batches of cheeses were manufactured depending on the rennet used, commercial calf rennet or artisanal lamb rennet, and the addition or not of starter culture. Cheese samples contained 24 individual free amino acids Leu, Glu, Val and Phe showing the highest contents during the ripening. The results indicated that the release of the free amino acids during ripening was strongly affected by starter added to the cheeses, and that this effect varied markedly with the rennet used for cheesemaking. Total amounts of free amino acids were higher for the cheeses made with commercial calf rennet than for those made with artisanal lamb rennet, regardless of starter addition. Likewise, the highest total free amino acid levels were found in the cheeses made with starter, regardless of the type of rennet used. |
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