Caracterización Estructural Mediante Análisis De Imagen Del Queso Chanco Elaborado en La Provincia De Osorno

Leiva, Javier; Magariños, Haroldo E.; Romero, Alejandro F.; Figueroa, Heriberto

doi:10.4206/agrosur.2009.v37n1-03

Cited by 2 publications

(3 citation statements)

References 19 publications

(22 reference statements)

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“…Based on the results obtained in our study, the pH varied between 5.4 and 5.6 in the samples of the Chanco cheese tested, confirming the high correlation shown by cohesiveness. Leiva et al (2009), characterizing the structure of Chanco cheese, found that some sensory properties (cohesiveness, firmness, deformability) and chemical parameters (humidity, pH, salt level, total solids) were part of the macrostructure, which determines how the curd granules fuse and how they are sensed by the consumer. Lawlor et al (2001) indicate that cohesiveness and firmness were closely correlated to pH and the chemical composition of cheeses.…”

Section: Resultsmentioning

confidence: 99%

“…With regard to the information presented in Figure 1 and 2, it can be deduced that by choosing the three sensory properties of the group formed by: friability, adhesiveness, cohesiveness and springiness besides hardness and deformability, information on the sensory aspect of texture may be obtained that is equivalent to the result from the six properties that were studied. Leiva et al (2009), through a structural characterization of Chanco cheese, propose that the parameters of firmness, deformability and friability directly affect structural macro-scale details, thus providing information on the solid state or capacity of storing energy in the structure of cheese. In contrast, the parameters of cohesiveness, adhesiveness and springiness provide information on small structural features associated with the fluidity state or the capacity for releasing energy.…”

Section: Resultsmentioning

confidence: 99%

“…Texture, color, taste, aroma and visual appearance can be used to define the sensory food quality (Di Monaco et al, 2008). Previous studies have reported the chemical characterization (Barría, 1995) and structural (Leiva et al, 2009) characterization of Chanco cheese. However, few studies have covered deeply the sensory characterization of this type of cheese in depth (Vega, 2002;Arteaga, 2004).…”

Section: Introductionmentioning

confidence: 99%

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Texture of Chanco cheese: Projection of a sensory map based on multivariate analysis

Leiva

Figueroa

2010

Cienc. Inv. Agr.

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J. Leiva, and H. Figueroa. 2010. Texture of Chanco cheese: Projection of a sensory map based on multivariate analysis. Cien. Inv. Agr. 37(1): 85-91. The aim of the study is to evaluate, by using sensory methods, Chanco cheese texture by means of quantitative descriptive analysis to project a sensory map based on multivariate analysis. Samples of Chanco cheese (two different commercial brands) were used. Sensory evaluation was undertaken by a trained panel (n = 13), using quantitative descriptive analysis. The sensory profile includes the properties of springiness, hardness, friability, deformability, adhesiveness and cohesiveness. Sensory scales from one to seven were used to express the intensity perceived for each property. Based on the results, it was possible to observe the formation of a main group, comprising of cohesiveness, friability, springiness and adhesiveness. Other groupings were formed with hardness and deformability. From the results, it can be concluded that the sensory properties shown in the Chanco cheese sensory map provide information with regard to the solid state (hardness, deformability, friability) and fluidity (cohesiveness, adhesiveness, springiness) of the cheese. The map can serve as a practical tool for the evaluation of sensory properties of texture in quality control and may also be applied in terms of products development.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Texture of Chanco cheese: Projection of a sensory map based on multivariate analysis

Leiva

Figueroa

2010

Cienc. Inv. Agr.

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Effect of feeding type and artisanal process in microstructural and physicochemical parameters of fresh and ripened goat cheese

Ramírez-Rivera,

Herrera-Corredor,

Toledo-López

et al. 2021

IFRJ

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The objective of the present work was to determine the influence of feeding type and artisanal process on microstructural and physicochemical parameters of goat cheeses. The cheeses were made with goat's milk from goats which were fed with different forages: (1) reed (Cissu verticillata) and King grass (Saccharum sinense), (2) mulberry (Morus alba) leaves and orange (Citrus sinensis) peels, (3) alfalfa (Medicago sativa) and corn (Zea mays) stover, and (4) bellota (Quercus ilex) and Kikuyu grass (Pennisetum clandestinum). Fresh and ripened artisanal cheeses were analysed by scanning electron microscopy and image analysis. Results showed that goat’s milk of goats fed with mulberry leaves and orange peels generated larger conglomerates of fat in both types of cheeses, while the microstructure of the rest of the cheeses presented protein networks. A low pH and moisture content contributed to the formation of lactose crystals which ended in a compact microstructure, propitiating, reduction of the number of pores, porosity, and increase in the breakability of ripened cheeses. Pores of elongated shapes with irregular edges characterised the microstructure of both kinds of cheeses. Through discriminant analysis, it was found that the effect of the type of cheese and type of goat feeding influenced the microstructural and physicochemical parameters such as pore number, porosity, pore size, pore perimeter, roundness, FF, AR, SOL, tortuosity, INP-DI, PAZ, fat, moisture, and pH.

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Caracterización Estructural Mediante Análisis De Imagen Del Queso Chanco Elaborado en La Provincia De Osorno

Cited by 2 publications

References 19 publications

Texture of Chanco cheese: Projection of a sensory map based on multivariate analysis

Texture of Chanco cheese: Projection of a sensory map based on multivariate analysis

Effect of feeding type and artisanal process in microstructural and physicochemical parameters of fresh and ripened goat cheese

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