The Maillard reaction during the ripening of Manchego cheese

摘要

The Maillard reaction was studied in semi-industrial Manchego cheese during ripening, through measurement of furosine and galactose. An accumulation of galactose was observed during the intital period of ripening, probably due to the inability of Streptococcus thermophilus to metabolise galactose. However, a considerable decrease in galactose content and increase in furosine amount were found after 15 days of ripening. No further formation of furosine was observed after 45 days.