Effects of low-pressure homogenisation on the sensory and chemical properties of Emmental cheese

Deegan, Kevin C.; Heikintalo, Noora; Ritvanen, Tiina; Putkonen, T; Rekonen, J.; McSweeney, P.L.H.; Alatossava, Tapani; Tuorila, Hely

doi:10.1016/j.ifset.2013.04.008

Cited by 24 publications

(14 citation statements)

References 27 publications

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“…In addition, the moisture and fat contents can also influence the perceptions of other texture attributes greatly, and their values are normally discussed jointly with other results, not only from TDS but also from other sensory techniques. Deegan et al () associated the high moisture content of Emmental cheese samples to reduced elasticity and increased crumbliness, which, in certain samples, dominated throughout mastication; this is characteristic of longer‐ripened cheeses. Along the same lines, the dominance of juiciness in dry‐cured ham has been related to fat content by Lorido Hort, Estévez, and Ventanas (), and fat content to lasting perception of oiliness in sausages (Braghieri et al, ).…”

Section: Relation Of Tds With Techniques For Product Bolus and Subjmentioning

confidence: 99%

The dynamics of texture perception of hard solid food: A review of the contribution of the temporal dominance of sensations technique

Fiszman

Tárrega

2017

Journal of Texture Studies

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The literature on the temporal dominance of sensations method is constantly increasing. The present review examines the application of this method to the dynamics of texture perception of hard solid foods. The key texture attributes perceived in each phase of mastication, together with their relation to the initial food structure, gradual comminution, and bolus formation, will shed light on the usefulness of this methodology for food texture appraisal.

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Section: Relation Of Tds With Techniques For Product Bolus and Subjmentioning

confidence: 99%

The dynamics of texture perception of hard solid food: A review of the contribution of the temporal dominance of sensations technique

Fiszman

Tárrega

2017

Journal of Texture Studies

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“…The effect of homogenised cheese milk on the sensory properties of experimental Finnish Emmental cheeses was investigated by Deegan et al . (), and Kocaoglu‐Vurma et al . () produced Swiss‐type cheeses and analysed the impact of adjunct Lactobacillus strains and low cooking temperatures on the microbiological, chemical and sensory characteristics.…”

Section: Introductionmentioning

confidence: 92%

“…Campo et al (2009) analysed experimental French Emmental cheese by mid-infrared spectroscopy to characterise different ripening stages. The effect of homogenised cheese milk on the sensory properties of experimental Finnish Emmental cheeses was investigated by Deegan et al (2013), and Kocaoglu-Vurma et al (2008) produced Swiss-type cheeses and analysed the impact of adjunct Lactobacillus strains and low cooking temperatures on the microbiological, chemical and sensory characteristics. Richoux et al (2009) produced experimental Emmental cheese with a weight of 800 g to investigate the impact of proteolysis due to Lactobacilli bacterial strains on stretchability of Swiss-type cheeses.…”

Section: Introductionmentioning

confidence: 99%

Influence of manufacturing conditions on thermo‐physical properties of ripened experimental Emmental‐type cheese and comparison with commercial Emmental cheese

Hartmann

Reicherter

Hinrichs

2016

Int J of Dairy Tech

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Experimental Emmental cheese was produced at pilot plant scale with varied process conditions, and the ripened cheeses were analysed in terms of thermo‐physical properties. The amount of propionic acid and the temperature at tan δmax ( loss factor) were significantly influenced by varied process parameters. Experimental cheeses were compared to commercial Emmental cheese by the application of principal component analysis. Commercial Emmental cheese was clearly discriminated from experimental Emmental cheese mainly due to the melting behaviour. The results allow the establishment of a small‐scale process for Emmental cheese production to promote product development on a time and cost‐saving level.

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“…Temporal dominance of sensations (TDS) methodology is a fast and effective method to assess the product descriptive profile (Révérend et al, 2008;Pineau et al, 2009). In combination with acceptance tests, TDS can provide important information regarding the attributes that lead to the cheese quality, as demonstrated by Deegan et al (2013) for Emmental cheese, for low-sodium mozzarella cheese, and Castura and Li (2016) for flavored fresh cheeses. Moreover, Rodrigues et al (2016) emphasized that when TDS is associated with different multivariate statistical techniques, such as parallel factor analysis (PARAFAC), TDS can provide important information as to the peculiarities of each product.…”

Section: Temporal Dominance Of Sensations Sensory Profile and Driversmentioning

confidence: 99%

Temporal dominance of sensations sensory profile and drivers of liking of artisanal Minas cheese produced in the region of Serra da Canastra, Brazil

Bemfeito

Rodrigues

Silva

et al. 2016

Journal of Dairy Science

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The Serra da Canastra region, located in southwestern Minas Gerais, Brazil, is recognized worldwide for its tradition of producing artisanal cheeses. However, as production is done by hand, great variability exists in the characteristics of artisanal Minas cheese. Thus, it is important to characterize the sensory profile of these products and verify the quality attributes that lead to their acceptance. Therefore, this study aimed to characterize the dynamic sensorial profile of artisanal Minas cheese produced in the Serra da Canastra region through temporal dominance of sensations and sensory acceptance tests and verify the attributes that lead to product quality. We observed that the texture and flavor profile varied among the evaluated artisanal Minas cheeses from Serra da Canastra, some cheeses being more characterized by creamy and soft or hard and firm sensations, whereas others had high dominance rates for crumbly texture. In relation to flavor, salty and bitter tastes were dominant in most cheeses, some also being characterized by a sour taste, and others by buttery and rancid attributes, which indicates a lack of product standardization. However, all samples obtained scores between 6 (liked slightly) and 7 (liked moderately), indicating good acceptability in relation to the texture and flavor of the evaluated cheeses. Moreover, it is possible to infer that creamy and soft or hard and firm are positive attributes for cheese texture, and bitter, buttery, salty, and acid taste drive cheese acceptance. This study provides important information for product standardization, quality improvement, and process origin indications, besides providing quality attributes that meet consumer desires.

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Effects of low-pressure homogenisation on the sensory and chemical properties of Emmental cheese

Cited by 24 publications

References 27 publications

The dynamics of texture perception of hard solid food: A review of the contribution of the temporal dominance of sensations technique

The dynamics of texture perception of hard solid food: A review of the contribution of the temporal dominance of sensations technique

Influence of manufacturing conditions on thermo‐physical properties of ripened experimental Emmental‐type cheese and comparison with commercial Emmental cheese

Temporal dominance of sensations sensory profile and drivers of liking of artisanal Minas cheese produced in the region of Serra da Canastra, Brazil

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