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Article| Volume 83, ISSUE 4, P659-665, April 2000

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

Open ArchiveDOI:https://doi.org/10.3168/jds.S0022-0302(00)74926-5
Pyroglutamic Acid in Cheese: Presence, Origin, and Correlation with Ripening Time of Grana Padano Cheese
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      Abstract

      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

      Abbreviation Key:

      ILC (Istituto Sperimentale Lattiero Caseario Lodi), pGlu (pyroglutamic acid), PCP (pyrrolidone carboxyl peptidase), PYRase (l-pyroglutamyl-peptidase hydrolase)

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      Article info

      Publication history

      Accepted: November 8, 1999
      Received: January 26, 1999

      Identification

      DOI: https://doi.org/10.3168/jds.S0022-0302(00)74926-5

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      © 2000 American Dairy Science Association. Published by Elsevier Inc.

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