Pyroglutamic acid in cheese: Presence, origin, and correlation with ripening time of Grana Padano cheese

Citation
G. Mucchetti et al., Pyroglutamic acid in cheese: Presence, origin, and correlation with ripening time of Grana Padano cheese, J DAIRY SCI, 83(4), 2000, pp. 659-665
Citations number
42
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF DAIRY SCIENCE
ISSN journal
0022-0302 → ACNP
Volume
83
Issue
4
Year of publication
2000
Pages
659 - 665
Database
ISI
SICI code
0022-0302(200004)83:4<659:PAICPO>2.0.ZU;2-U
Abstract
Pyroglutamic acid is present in many cheese varieties and particularly in h igh amounts (0.5 g/100 g of cheese) in extensively ripened Italian cheeses (Grana Padano and Parmigiano Reggiano) that are produced with thermophilic lactic acid bacteria as starters. The mechanism of pyroglutamic acid format ion in cheese seems to be mostly enzymatic, as demonstrated by the presence of only L-pyroglutamic acid enantiomer. Thermophilic lactobacilli are invo lved in pyroglutamic acid production, as suggested by the low pyroglutamic acid content found in Bagos, a ripened Italian mountain cheese produced wit hout addition of starter. Because milk pasteurization did not influence the pyroglutamic acid content in the ripened Grana Padano cheese, the formatio n of pyroglutamic acid mainly depends on the whey starter microflora rather than that of raw milk. Pyroglutamic acid concentration is linearly correla ted (R-2 = 0.94) with the age of Grana Padano cheese.