Effect of ripening time on colour and texture properties in cheese

Nedomová, Šárka; Kilián, Libor; Pytel, Roman; Kumbár, Vojtěch

doi:10.5219/744

Cited by 55 publications

(16 citation statements)

References 12 publications

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“…In agreement with Papetti and Carelli (2013), ripening determined a gradual increment of the attribute "yellow" from 30 to 60 and 90 d (P < 0.05). Although only partially sustained by our instrumental findings, this result is supported by other studies showing that the b* index (yellowness) increases during cheese ripening (El-Nimr et al, 2010;Jung et al, 2013;Nedomová et al, 2017). These changes in color may be due to the chemical modifications occurring during ripening, such as proteolysis of casein, which becomes less white, and the prevalence of reflecting components, such as riboflavin (Johnson, 1999).…”

Section: Sensory Profile and Consumer Likingsupporting

confidence: 89%

Hay or silage? How the forage preservation method changes the volatile compounds and sensory properties of Caciocavallo cheese

Serrapica

Uzun

Masucci

et al. 2020

Journal of Dairy Science

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The aim of this study was to determine the effect of the forage preservation method (silage vs. hay) on volatile compounds and sensory properties of a traditional Caciocavallo cheese during ripening. A brown-midrib sudangrass hybrid was cultivated on a 7-ha field and at harvesting it was half ensiled in plastic silo bags and half dried to hay. Forty-four lactating cows were equally allotted into 2 groups fed a isonitrogenous and isoenergetic total mixed ration containing as the sole forage either sorghum hay (H group) or sorghum silage (S group). Milk from the 2 groups was used to produce 3 batches/diet of Caciocavallo ripened for 30, 60, and 90 d. Milk yield and composition as well as cheese chemical and fatty acid composition were not markedly affected by the diet treatment and ripening time. By contrast, ripening induced increased levels of the appearance attribute "yellowness," along with the "overall flavor," the odor/flavor attributes "butter" and "hay," the "salty," "bitter," and "umami" tastes, and the texture attribute "oiliness," whereas the appearance attribute "uniformity" and the texture attribute "elasticity" were reduced. The silage-based diet induced higher perceived intensities of several attributes such as "yellowness"; "overall flavor"; "butter"; "grass" and "hay" odor/flavors; "salty," "bitter," and "umami" tastes; and "tenderness" and "oiliness" textures. In S cheese we also observed higher amounts of ketones and fatty acids. Conversely, H cheese showed the terpene α-pinene, which was not detected in S cheese, and a higher intensity of the appearance attribute "uniformity." These differences allowed the trained panel to discriminate the products, determined an increased consumer liking for 90-d ripened cheese, and tended to increase consumer liking for hay cheese.

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Section: Sensory Profile and Consumer Likingsupporting

confidence: 89%

Hay or silage? How the forage preservation method changes the volatile compounds and sensory properties of Caciocavallo cheese

Serrapica

Uzun

Masucci

et al. 2020

Journal of Dairy Science

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“…Considering this, it is plausible to hypothesize a shortage of these compounds in the diet supplemented with OL; however, it is not possible to make specific assumptions on this aspect, as no analyzations aimed at ascertaining this have been conducted. Lastly, considering the total color difference (∆E*ab), it is possible to assert that there is a middle difference between CG and EG cheeses after 1 and 60 days of ripening time [29].…”

Section: Discussionmentioning

confidence: 99%

Physical, Nutritional, and Sensory Properties of Cheese Obtained from Goats Fed a Dietary Supplementation with Olive Leaves

Innosa

Ianni

Faccia

et al. 2020

Animals

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The aim of this study is to evaluate the physical, nutritional, and sensory properties of cheese obtained from goats fed a dietary supplementation with olive leaves (OL). Thirty Saanen goats were randomly allocated into two groups of 15 goats each, (1) a control group fed with a standard diet (CG), and (2) an experimental group (EG) fed an OL-enriched diet. The trial lasted for 30 days. The milk of each group was then collected and used to produce Caciotta cheese, which was analyzed at the beginning and at the end of the ripening period (60 days). The results showed a positive effect of dietary OL supplementation in improving the fatty acid profiles due to the significant increase of unsaturated fatty acids, mostly α-linolenic acid (C18:3 n-3), with the consequent reduction of the ω-6/ω-3 ratio, a condition commonly associated with an increased health functionality of food products. Moreover, improved oxidative stability was observed in cheese during ripening, a presumable consequence of the transfer into the milk of dietary bioactive compounds, mainly polyphenols of high biological value, and credited as a marked antioxidant potential. Furthermore, reduced lipolytic action was observed in 60-day ripened cheese, even if no significant changes in sensory properties were evidenced.

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“…The activity of protease and peptidase enzymes would increase similarly to A w in cheese. Ripening time would stimulate surface evaporation on cheese which makes the cheese harder (Nedomová et al, 2017a). A higher cohesiveness in the stored cheese is beneficial as it keeps the cheese structure intact and not fragile.…”

Section: Cheese Texture Profilementioning

confidence: 99%

The physical characteristics of cheese made of milk, colostrum and both during the ripening

Astuti¹,

Setyawardani

Santosa

2020

J. Indonesian Trop. Anim. Agric.

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This study aimed to understand the physical characteristics of cheese made of cow milk, colostrum, and milk+colostrum ripened for 20 days. Two factors in this study were cheese made of three materials: A (100% cow milk), B (50% cow milk + 50% colostrum) and C (100% colostrum), and ripening time, i.e. 0, 10, and 20 days. The process of cheese production started by heating the raw material, followed by decreasing the temperature, incorporating kefir as the starter. The next step was and the rennet and re-incubate the mixture for one hour until the fluid became solid granules, then the granules were filtered and pressed. The cheese was stored at a low temperature (4-8oC) according to each treatment. Each combination was repeated three times. The physical properties of cheese examined in this study were color, texture, pH, and microstructure. The result showed that the raw materials of cheese would produce different cheese colours in terms of lightness (L*), yellowness (b*), and whiteness index (WI) as well as cheese texture (hardness and gumminess). Also, ripening time would affect the hardness, springiness gumminess, chewiness, L*, a*, and WI of cheese. Colostrum added in cheesemaking has increased both yellowness and cavities in the microstructure.

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Effect of ripening time on colour and texture properties in cheese

Cited by 55 publications

References 12 publications

Hay or silage? How the forage preservation method changes the volatile compounds and sensory properties of Caciocavallo cheese

Hay or silage? How the forage preservation method changes the volatile compounds and sensory properties of Caciocavallo cheese

Physical, Nutritional, and Sensory Properties of Cheese Obtained from Goats Fed a Dietary Supplementation with Olive Leaves

The physical characteristics of cheese made of milk, colostrum and both during the ripening

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