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Composition, proteolysis, and volatile profile of Strachitunt cheese
- Masotti, F., Cattaneo, S., Stuknytė, M., Battelli, G., Vallone, L., De Noni, I.
- Journal of dairy science 2017 v.100 no.3 pp. 1679-1687
- Italian cheeses, alcohols, cheese milk, cheesemaking, esters, ketones, lactic acid bacteria, milk, pH, protected designation of origin, proteolysis, ripening, spores, spring, starter cultures, volatile organic compounds
- Strachitunt, a blue-veined Italian cheese, received the Protected Designation of Origin (PDO) label in 2014. Its unique technological feature is represented by the dual-curd method of production. Strachitunt is produced from raw bovine milk with or without the inoculation of natural starter cultures of lactic acid bacteria, and the addition of secondary cultures of mold spores is not permitted by the product specification. Physico-chemical properties, proteolysis, and volatile profile of Strachitunt were investigated in 10 cheese samples (ripened for 75 d) made throughout spring 2015 and provided by the main cheese maker. Overall, composition parameters showed a large variability among samples. Cheese was characterized by an acid paste (pH 5.46) and a lower extent of proteolysis compared with other blue-veined varieties. The main chemical groups of volatile organic compounds were alcohols and esters, whereas ketones represented only a minor component. The erratic adventitious contamination by mold spores of the cheese milk, the unique dual-curd method of cheese-making, and the large time variability between the piercing time and the end of ripening could be highlighted as the main causes of both the distinctive analytical fingerprint and the scarce standardization of this blue-veined cheese.