Changes in lipid composition and oxidative status during ripening of Gouda-type cheese as influenced by addition of lavender flower powder

Semeniuc, Cristina Anamaria; Mandrioli, Mara; Socaci, Beatrice Sabrina; Socaciu, Maria-Ioana; Fogarasi, Melinda; Podar, Andersina Simina; Michiu, Delia; Jimborean, Anamaria Mirela; Mureşan, Vlad; Ionescu, Simona Raluca; Toschi, Tullia Gallina

doi:10.1016/j.idairyj.2022.105427

Cited by 11 publications

(10 citation statements)

References 23 publications

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“…However, because of the high SEM and the conservative Bonferroni adjustment method applied, no significant pairwise differences were detected. In general, the MDA values assessed in the present study were in accordance with those reported in previous studies [ 13 , 45 , 46 ]. In detail, the impact on the biochemical changes in cheese during ripening (proteolysis, lipolysis, and glycolysis) may influence its sensory characteristics.…”

Section: Resultssupporting

confidence: 93%

Compositional Differences of Greek Cheeses of Limited Production

Pappa¹,

Kondyli²,

Pappas

et al. 2023

Foods

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Greece has a long tradition in cheesemaking, with 22 cheeses registered as protected designation of origin (PDO), 1 as protected geographical indication (PGI), and 1 applied for PGI. Several other cheeses are produced locally without any registration, which significantly contribute to the local economy. The present study investigated the composition (moisture, fat, salt, ash, and protein content), color parameters, and oxidative stability of cheeses that do not have a PDO/PGI certification, purchased from a Greek market. Milk and cheese types were correctly assigned for 62.8 and 82.1 % of samples, respectively, through discriminant analysis. The most important factors for milk type discrimination were L, a and b color attributes, salt, ash, fat-in-dry-matter, moisture-in-non-fat-substance, salt-in-moisture, and malondialdehyde contents, whereas a and b, and moisture, ash, fat, moisture-in-non-fat substance contents, and pH were the most influential characteristics for sample discrimination according to cheese type. A plausible explanation may be the differences in milk chemical composition between three animal species, namely cows, sheep, and goats and for the manufacture procedure and ripening. This is the very first report on the proximate analysis of these, largely ignored, chesses aiming to simulate interest for further study and production valorization.

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Section: Resultssupporting

confidence: 93%

Compositional Differences of Greek Cheeses of Limited Production

Pappa¹,

Kondyli²,

Pappas

et al. 2023

Foods

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“…Regarding Gouda cheese, triacylglycerols represent the main lipid fraction, followed by diacylglycerols, cholesterol, free fatty acids, and monoacylglycerols. Saturated fatty acids prevail in cheese fats, followed by monounsaturated fatty acids and polyunsaturated fatty acids, with palmitic, oleic, myristic, and stearic acids as the main ones (Semeniuc et al 2022 ).…”

Section: Introductionmentioning

confidence: 99%

Correlation between free fatty acids content and textural properties of Gouda cheese supplemented with denatured whey protein paste

2022

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In this study, the denatured whey protein paste (DWPP) was used to improve the texture characterizations of Gouda cheese. Five treatments of cheese were manufactured by adding 0, 1, 2, 3 and 4% of DWPP to cheese curd. Fortification of Gouda cheese with DWPP increased values of moisture, salt in moisture, water-soluble nitrogen/total nitrogen and non-protein nitrogen/total nitrogen whereas decreased values of density and free oil. The cheese contained DWPP was lighter and more yellowish compared to the control. The cheese samples contained 1 and 2% DWPP exhibited a significant increase in hardness, cohesiveness, springiness, gumminess and chewiness values while, the cheese samples that contained 3 and 4% DWPP exhibited a significant decrease. Adding DWPP to cheese lowered saturated fatty acids and raised unsaturated fatty acid (USFA) values which partially caused a lowering in cheese hardness at high levels of DWPP because of the low melting points of USFA. Based on these results, supplementation of Gouda cheese with 1 or 2% DWPP improved the texture properties.

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“…Gouda-type cheese was made as described in our previous paper [ 6 ]. An average quantity of 3.85 kg CC and 3.95 kg LC was obtained from processing 30 L cow’s milk.…”

Section: Methodsmentioning

confidence: 99%

“…Furthermore, since several brands of Gouda-type cheese are commercially available, the sensory properties, mainly the cheese flavor, are the key factors affecting consumers’ acceptance and are decisive for purchase intention [ 4 , 5 ]. Thus, dairy manufacturers have started producing differentiated cheeses by incorporating some atypical ingredients, such as lavender [ 6 ], cumin [ 7 ], red chili pepper [ 8 ], fenugreek [ 9 ], mustard [ 10 ], and garlic [ 10 ]. However, despite the potential appeal of these cheeses to consumers, there needs to be more knowledge regarding the effects of adding these flavoring ingredients on the development of texture and flavor in ripened cheese [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

“…Thus, dairy manufacturers have started producing differentiated cheeses by incorporating some atypical ingredients, such as lavender [ 6 ], cumin [ 7 ], red chili pepper [ 8 ], fenugreek [ 9 ], mustard [ 10 ], and garlic [ 10 ]. However, despite the potential appeal of these cheeses to consumers, there needs to be more knowledge regarding the effects of adding these flavoring ingredients on the development of texture and flavor in ripened cheese [ 6 ].…”

Section: Introductionmentioning

confidence: 99%

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Impact of Lavender Flower Powder as a Flavoring Ingredient on Volatile Composition and Quality Characteristics of Gouda-Type Cheese during Ripening

Semeniuc

Mandrioli

Tura

et al. 2023

Foods

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This study aimed to formulate a Gouda-type cheese from cow’s milk, flavored with lavender flower powder (0.5 g/L matured milk), ripened for 30 days at 14 °C and 85% relative humidity. Physicochemical, microbiological, and textural characteristics, as well as the volatile composition of the control (CC—cheese without lavender) and lavender cheese (LC), were assessed at 10-day intervals of ripening. Consumers’ perception, acceptance, and purchase intention were only evaluated for ripened cheeses. Moisture and carbohydrate contents, the pH, cohesiveness, indexes of springiness and chewiness decreased during ripening in both CC and LC; however, protein, ash, and sodium chloride contents, titratable acidity, hardness, lactobacilli, streptococci, and volatiles increased. Fat and fat in dry matter contents, respectively, the energy value did not vary with ripening time in LC and increased in CC; gumminess decreased in CC and did not change in LC. Lavender flower powder significantly affected the cheese’s microbiological and sensory characteristics and volatile composition but did not considerably impact physicochemical and textural ones. Populations of lactobacilli and streptococci were substantially higher in LC compared to CC. The volatile profile of LC was dominated by terpene and terpenoids, and that of CC by haloalkanes. Sensory scores were slightly lower for LC than CC, even if it did not considerably affect consumers’ acceptance and purchase intention.

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Changes in lipid composition and oxidative status during ripening of Gouda-type cheese as influenced by addition of lavender flower powder

Cited by 11 publications

References 23 publications

Compositional Differences of Greek Cheeses of Limited Production

Compositional Differences of Greek Cheeses of Limited Production

Correlation between free fatty acids content and textural properties of Gouda cheese supplemented with denatured whey protein paste

Impact of Lavender Flower Powder as a Flavoring Ingredient on Volatile Composition and Quality Characteristics of Gouda-Type Cheese during Ripening

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