JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Journal of Dairy Science Vol. 83 No. 4 659-665
© 2000 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Mucchetti, G.
Right arrow Articles by Marchelli, R.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Mucchetti, G.
Right arrow Articles by Marchelli, R.

Pyroglutamic Acid in Cheese: Presence, Origin, and Correlation with Ripening Time of Grana Padano Cheese

G. Mucchetti 1, F. Locci 1, M. Gatti 1, E. Neviani 1, F. Addeo 2, A. Dossena 3, and R. Marchelli 3

1 Istituto Sperimentale Lattiero Caseario, Via Lombardo 11-26900 Lodi, Italy
2 Dipartimento di Scienza degli Alimenti, Università di Napoli Federico II, Viale Università 100—80055 Portici (Napoli), Italy
3 Dipartimento di Chimica Organica, Parco Area delle Scienze, 43100 Parma, Italy

Pyroglutamic acid is present in many cheese varieties and particularly in high 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 formation in cheese seems to be mostly enzymatic, as demonstrated by the presence of only L-pyroglutamic acid enantiomer. Thermophilic lactobacilli are involved in pyroglutamic acid production, as suggested by the low pyroglutamic acid content found in Bagos, a ripened Italian mountain cheese produced without addition of starter. Because milk pasteurization did not influence the pyroglutamic acid content in the ripened Grana Padano cheese, the formation of pyroglutamic acid mainly depends on the whey starter microflora rather than that of raw milk. Pyroglutamic acid concentration is linearly correlated (R2 = 0.94) with the age of Grana Padano cheese.

Key Words: pyroglutamic acid • Grana Padano • cheese • ripening

Submitted on January 26, 1999
Accepted on November 8, 1999




This article has been cited by other articles:


Home page
 J DAIRY SCIHome page
M. Gatti, J. De Dea Lindner, F. Gardini, G. Mucchetti, D. Bevacqua, M. E. Fornasari, and E. Neviani
A Model to Assess Lactic Acid Bacteria Aminopeptidase Activities in Parmigiano Reggiano Cheese During Ripening
J Dairy Sci, November 1, 2008; 91(11): 4129 - 4137.
[Abstract] [Full Text] [PDF]

Home page
 J DAIRY SCIHome page
G. Mucchetti, F. Locci, P. Massara, R. Vitale, and E. Neviani
Production of Pyroglutamic Acid by Thermophilic Lactic Acid Bacteria in Hard-cooked Mini-Cheeses
J Dairy Sci, October 1, 2002; 85(10): 2489 - 2496.
[Abstract] [Full Text] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 2000 by the American Dairy Science Association ®.