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Histochemical study on the ripening of Parmesan cheese

Published online by Cambridge University Press:  01 June 2009

V. Bolcato ,
C. Pallavicini  and
M. De Felice
V. Bolcato
Affiliation:
Istituto Industrie Agrarie, University of Bari, Italy
C. Pallavicini
Affiliation:
Istituto Industrie Agrarie, University of Bari, Italy
M. De Felice
Affiliation:
Istituto Industrie Agrarie, University of Bari, Italy
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Summary

The results reported suggest that it is possible to follow the ripening of Parmesan cheese by means of histochemical reactions for proteins, glycoproteins, acid mucopolysaccharides and lipids containing choline.

The blue colour, formed when the proteins of the curd were stained with Bonhag's reagent, slowly turned to violet and then to red as ripening progressed.

Glycoproteins and acid mucopolysaccharides, although present in very small amounts, appeared to be a constant characteristic of the cheese.

Lipids containing choline, which were absent from the curd, were clearly visible in 3 to 7-month-old cheese. They then decreased and were absent in the ripened cheese.

Type
Original Articles
Information
Journal of Dairy Research , Volume 31 , Issue 3 , October 1964 , pp. 233 - 237
Copyright
Copyright © Proprietors of Journal of Dairy Research 1964

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References

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