Chemical, Physical, and Sensorial Characteristics of “Terrincho” Ewe Cheese: Changes During Ripening and Intravarietal Comparison

Abstract

The objectives of this study were to monitor the changes in chemical [moisture, acidity, pH, and water activity (a(w))] and physical (color and texture) parameters of "Terrincho" ewe cheese during 60 d of ripening, and to determine the correlations between the changes in instrumental texture and color parameters and the ripening time of the product. Intravarietal comparison of Terrincho ewe cheese from 5 different dairy plants was performed by evaluation of mechanical parameters from texture profile analysis (TPA) and color parameters in terms of CIELAB color space (L*, a*, and b*). In addition to mechanical and color tests, composition analyses and sensory tests were performed. The results were evaluated with statistical methods (single valued and multivariate analysis). During the first 20 d of ripening, an increase in hardness, fracturability, gumminess, chewiness, and yellowness occurred. Simultaneously, adhesiveness, resilience, L* (inside cheese, "i" and external "e"), and cohesiveness decreased. After 20 d of ripening hardness, fracturability, gumminess, and chewiness decreased and cohesiveness increased. The ripening time of Terrincho cheeses can be estimated with 6 variables: L* (external, e), L* (i), b* (inside cheese, i), hardness, a* (i), chewiness, and a constant. The estimation error was 4.2 d. Evaluation of composition, pH, texture profile analyses, color, and related sensory characteristics of Terrincho cheeses from 5 different dairy plants (with 30 d of ripening) revealed correlations between these parameters.

Monitoring the Chemical and Microbiological Changes During Ripening of Iranian Probiotic Low-Fat White Cheese

“…Redness (a*) resulted in a significant reduction but only in the first year. According to the literature (Dufosse et al, 2005;Pinho et al, 2005), cheese ripening led to a decrease of L*, but to an increase of b*; the difference in the results was probably due to the ripening time and to the degree of lipolysis that seemed much higher, like in other hard cheeses. L* showed a negative correlation with the protein percentage, meanwhile there wasn't a correlation with the fat content.…”

Physicochemical and microbiological evaluation of corrientes artisanal cheese during ripening

“…Different authors (OLSON, 1990;ALONSO-CALLEJA et al, 2002;CICHOSCKI et al, 2002;VOLKEN DE SOUSA;DALLA ROSA;ZACHIA AYUB, 2003;ARENAS et al, 2004;PINHO et al, 2004) found erratic evolution profiles for the pH or titratable acidity during the ripening of the artisanal cheeses. The absence of logic relationships between pH and acidity values, in Corrientes Artisanal Cheese show the influence of buffer activity, which can occur during the aging process.…”

Efecto de la proporción de leche bovina y caprina sobre las características físicas y sensoriales del dulce de leche.

“…La composición del producto y las características de acidez, textura, color y sabor del mismo son criterios importantes de consideración inmediata al establecer su calidad y agrado (Pinho et al 2004). Un exceso de acidez puede ser causal de sabores intensos no deseables acompañados de coagulación de las proteínas y de sinéresis, generando una textura harinosa y aspecto desagradable del producto; asimismo, la acidez excesiva también podría provocar que las reacciones de Maillard se den más despacio y no se logre obtener el color característico (INA 2001).…”

“…Desde el punto de vista industrial, hay tres aspectos de la textura del dulce de leche que es necesario controlar: la consistencia, considerada en este caso como la capacidad del producto de mantenerse sin derramarse al ser extendido; el tipo de corte, que va a determinar la formación o no de hilos al separar dos porciones del producto; y, por último, la extensibilidad, que va a condicionar la uniformidad de la capa que se forme al depositarlo sobre una superficie (Pauletti et al 1992). La evaluación sensorial e instrumental constituyen en este caso las herramientas idóneas para establecer la naturaleza de las características de textura, color y sabor del producto (Pauletti et al 1992, Pinho et al 2004, HunterLab 1996.…”