Table 2.
Casein fraction ratios (αs1-I/αs1, αs1 f(1-23)/ αs1 and Σγ/Σβ), calculated cheese age (months) and total free amino acids (FAA) (g/100 g protein) in Parmigiano Reggiano cheeses ripened from 12 to 50 months.
| Ripening Time (Months) | αs1-I/αs1 (1) |
αs1 f(1-23)/αs1 (2) |
Σγ/Σβ (3) |
Calculated Cheese Age (4) |
FAA |
|---|---|---|---|---|---|
| 12 | 0.7 | 0.4 | 2.7 | 13 | 24.2 ± 0.08 a |
| 18 | 0.6 | 0.3 | 5.0 | 22 | 24.6 ± 0.17 a |
| 24 | 0.3 | 0.2 | 5.4 | 25 | 28.4 ± 0.25 b |
| 30 | 0.3 | 0.2 | 8.7 | 34 | 28.6 ± 1.30 b |
| 40 | 0.4 | 0.3 | 10.0 | 39 | 28.4 ± 0.26 b |
| 50 | 0.2 | 0.2 | 12.1 | 49 | 30.0 ± 0.86 c |
The results are expressed as the mean ± standard deviation. (1)(2)(3)(4) Equations presented in Section 2.5. a,b,c Mean values within FAA column with different superscripts are significantly different (p < 0.05; Tukey’s test).