Study of proteolysis, lipolysis and volatile profile of a traditional Greek goat cheese (Xinotyri) during ripening

dc.contributor.author	Bontinis, T	en
dc.contributor.author	Mallatou, H	en
dc.contributor.author	Pappa, EC	en
dc.contributor.author	Massouras, T	en
dc.contributor.author	Alichanidis, E	en
dc.date.accessioned	2014-06-06T06:52:06Z
dc.date.available	2014-06-06T06:52:06Z
dc.date.issued	2012	en
dc.identifier.issn	09214488	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.smallrumres.2012.01.003	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/5846
dc.subject	Goat cheese	en
dc.subject	Lipolysis	en
dc.subject	Proteolysis	en
dc.subject	Volatile	en
dc.subject.other	Capra hircus	en
dc.title	Study of proteolysis, lipolysis and volatile profile of a traditional Greek goat cheese (Xinotyri) during ripening	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.smallrumres.2012.01.003	en
heal.publicationDate	2012	en
heal.abstract	The proteolytic, lipolytic changes and the volatile profile of Xinotyri goat's cheese (an artisanal variety produced in the mountains of Naxos, a Greek island of the Aegean Sea) were studied during ripening. The cheese underwent very limited proteolysis; generally the WSN %TN and TCA-SN %TN contents remained stable, while the PTA-SN %TN content increased a little. Both β- and α s1-caseins were slightly degraded until the age of 22days and then remained stable. Free fatty acids (FFAs) content increased considerably during ripening and the most abundant FFAs were oleic, palmitic, myristic, stearic and capric acid. A total of 114 volatile compounds were detected. The most abundant group isolated at day 90 were alcohols followed by acids, ketones and esters, comprised 31.91%; 25.22%; 16.38%; and 15.54% of total compounds, respectively. Ethanol, acetic acid and hexanoic acid ethyl ester were at the highest level at all stages of ripening. © 2012 Elsevier B.V.	en
heal.journalName	Small Ruminant Research	en
dc.identifier.issue	1-3	en
dc.identifier.volume	105	en
dc.identifier.doi	10.1016/j.smallrumres.2012.01.003	en
dc.identifier.spage	193	en
dc.identifier.epage	201	en