A proposed methodology to determine the sensory quality of a fresh goat's cheese (Cameros cheese): application to cheeses packaged under modified atmospheres

Olarte, Carmen; González‐Fandos, Elena; Cervera, Susana Sanz

doi:10.1016/s0950-3293(00)00041-0

Cited by 33 publications

(30 citation statements)

References 16 publications

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“…It means that the difference determined enstrumentally between MAP and VP cheese samples weren't fixed for sensorial texture results. And we didn't obtain any result by panelists that MAP application affected the taste attributes of cheese as it was pointed out by some authors that CO 2 had an adverse effect on taste and aroma (Olarte et al 2001). It may be due to the low CO 2 concentration used.…”

Section: Texture Profile Analyses the Changes In Texture Profilementioning

confidence: 86%

The Effect of Modified Atmosphere and Vacuum Packaging on the Physicochemical, Microbiological, Sensory and Textural Properties of Crottin de Chavignol Cheese

Esmer

Balkir

Seçkin

et al. 2009

FSTR

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In this work, it was aimed to determine the effect of packaging technique on some quality properties of "Crottin de Chavignol" type goat cheese packaged under vacuum (VP) and modified atmosphere (MAP) (%20 CO 2 + %80 N 2 ) during storage at + 4℃ and also to compare these two packaging techniques to be able determine the more suitable packaging technique for "Crottin de Chavignol" type goat cheese.

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Section: Texture Profile Analyses the Changes In Texture Profilementioning

confidence: 86%

The Effect of Modified Atmosphere and Vacuum Packaging on the Physicochemical, Microbiological, Sensory and Textural Properties of Crottin de Chavignol Cheese

Esmer

Balkir

Seçkin

et al. 2009

FSTR

View full text Add to dashboard Cite

show abstract

“…The methodology was adapted from Olarte et al (2001) and Agioux (2003). The panel scored five descriptors by consensus (from 1 to 5), as described in Table 1: the density and the height of the mycelium, the colour of the rind, the consistency of the cheese and the rind thickness.…”

Section: Cheese Characteristicsmentioning

confidence: 99%

Effect of sequential ventilation on cheese ripening and energy consumption in pilot ripening rooms

Picque¹,

Guillemin²,

Mirade³

et al. 2009

International Dairy Journal

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“…Several types of soft cheese produced traditionally made from goat's milk, among other is Batzos produced as the utilization of whey from cheese making originated from Macedonia (Psoni et al, 2003), Camero fresh cheese produced in Spain (Olarte et al, 2001) and Galotry cheese of Greece (Kondyli et al, 2008); Himalayan cheese (Mushtaq et al, 2015).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Stability of Goat Cheese with Mono and Mixed Culture of Lactobacillus plantarum and Lactobacillus rhamnosus

Setiawardani

Rahayu

Palupi

2016

JAP

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Abstract. The purpose of the study is to asses the effect of the use of mono probiotic culture and mixed cultures of Lactobacillus plantarum and Lactobacillus rhamnosus on the physicochemical properties and its viability during storage. The soft cheeses were made through three treatments: (1) the use of Lactobacilllus rhamnosus culture, (2) the use of Lactobacillus plantarum culture and (3) the use of mixed cultures (Lactobacillus rhamnosus and Lactobacillus plantarum). The variables measured were the cheese texture (firmness and stickiness), proximate, pH of the product, and the number of LAB. The results showed that cheese firmness ranged from 10.78 to 47.75 gf, cheeses stickiness was -8.23 to -11.53 gs, cheese pH was 4.70-5.60; number of cheese LAB was 8.59-9.69 log cfu/g. The content of protein, fat, and ash were 13.65-16.54%, 15.28-20.03%, and 2.7-3.39%, respectively. The conclusion of this study was that the soft cheeses with mixed cultures of L.rhamnosus and L.plantarum are potentially good to be developed as a probiotic food. Key words: Soft Cheese, Lactobacillus rhamnosus, Lactobacillus plantarum, CultureAbstrak. Penelitian bertujuan untuk mempelajari pengaruh penggunaan probiotik secara tunggal dan campuran dari Lactobacillus plantarum dan Lactobacillus rhamnosus terhadap sifat fisikokimia dan viabilitas BAL selama penyimpanan. Keju lunak susu kambing terdiri dari tiga perlakuan yaitu (1) menggunakan kultur Lactobacillus rhamnosus, (2) menggunakan kultur Lactobacillus plantarum dan (3) campuran kultur (Lactobacillus rhamnosus and Lactobacillus plantarum). Variabel yang diamati adalah tekstur keju, proksimat, pH produk dan jumlah BAL. Hasil menunjukkan bahwa ketegasan/keutuhan keju mempunyai kisaran 10,78-47,75 gf, kelengketan keju adalah -8,23 sampai -11,53 gs, pH keju adalah 4,70-5,60; jumlah BAL keju adalah 8,59-9,69 log cfu/g. Kadar protein, lemak dan abu keju berturut-turut adalah 13,56-16,54%; 15,28-20,03% dan 2,7-3,39 %. Kesimpulan dari penelitian ini adalah bahwa keju lunak dengan kultur campuran dari L.rhamnosus dan L.plantarum berpotensi baik untuk dikembangkan sebagai makanan probiotik.

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A proposed methodology to determine the sensory quality of a fresh goat's cheese (Cameros cheese): application to cheeses packaged under modified atmospheres

Cited by 33 publications

References 16 publications

The Effect of Modified Atmosphere and Vacuum Packaging on the Physicochemical, Microbiological, Sensory and Textural Properties of Crottin de Chavignol Cheese

The Effect of Modified Atmosphere and Vacuum Packaging on the Physicochemical, Microbiological, Sensory and Textural Properties of Crottin de Chavignol Cheese

Effect of sequential ventilation on cheese ripening and energy consumption in pilot ripening rooms

Physicochemical and Stability of Goat Cheese with Mono and Mixed Culture of Lactobacillus plantarum and Lactobacillus rhamnosus

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