Crystal fingerprinting: elucidating the crystals of Cheddar, Parmigiano-Reggiano, Gouda, and soft washed-rind cheeses using powder x-ray diffractometry

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• 作者：G. F. Tansman ; P. S. Kindstedt ; J. M. Hughes
• 关键词：X ; ray diffraction ; Crystals ; Cheese ; Tyrosine ; Leucine
• 刊名：Dairy Science & Technology
• 出版年：2015
• 出版时间：September 2015
• 年：2015
• 卷：95
• 期：5
• 页码：651-664
• 全文大小：3,227 KB
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• 作者单位：G. F. Tansman (1)
  P. S. Kindstedt (1)
  J. M. Hughes (2)
  
  1. Department of Nutrition and Food Sciences, University of Vermont, Burlington, VT, USA
  2. Department of Geology, University of Vermont, Burlington, VT, USA
  
• 刊物主题：Food Science; Agriculture; Microbiology;
• 出版者：Springer Paris
• ISSN：1958-5594

文摘

Crystals in cheese may be considered defects or positive features, depending on the variety and mode of production (industrial, artisanal). Powder x-ray diffractometry (PXRD) offers a simple means to identify and resolve complex combinations of crystals that contribute to cheese characteristics. The objective of the present research was to demonstrate the application of PXRD to study crystals from a range of different cheese types, specifically Cheddar, Parmigiano-Reggiano, Gouda, and soft washed-rind (smear ripened) cheeses. In studies of Parmigiano-Reggiano and long-aged Gouda, PXRD has confirmed that hard (crunchy) crystals that form abundantly within these cheeses consist of tyrosine. Furthermore, PXRD has tentatively identified the presence of an unusual form of crystalline leucine in large (up to 6 mm in diameter) spherical entities, or “pearls- that occur abundantly in 2-year-old Parmigiano Reggiano and long-aged Gouda cheeses, and on the surface of rindless hard Italian-type cheese. Ongoing investigations into the nature of these “pearls-are providing new insight into the roles that crystals play in the visual appearance and texture of long-aged cheeses. Crystals also sometimes develop profusely in the eyes of long-aged Gouda, which have been shown by PXRD to consist of tyrosine and the aforementioned presumptive form of crystalline leucine. Finally, crystals have been shown by PXRD to form in the smears of soft washed-rind cheeses. These crystals may be associated in some cheeses with gritty mouth feel and with zonal body softening that occurs during ripening. Heightened interest in artisanal cheeses highlights the need to better understand crystals and their contributions to cheese characteristics. Keywords X-ray diffraction Crystals Cheese Tyrosine Leucine