Evaluation of the Effect of Rennet Type on the Texture and Colour of Goats Cheese

Fresno, M.; Álvarez, S.; Rodríguez, V.; Castro, N.; Argüello, A.

doi:10.1080/09712119.2006.9706609

Cited by 12 publications

(24 citation statements)

References 7 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Madadlou et al (2005) reported that doubling the rennet concentration in LFC improved the rheological properties and sensory impression of texture, as well as increasing meltability in Iranian white cheese. Using natural rennet (Fresno et al 2006) can be another alternative to improve the quality of low-fat goat cheese. As fat is removed from the cheese milk, cheese-making procedures that are generally used for manufacturing FFC should be modified to correct the associated textural and flavour defects, including improving moisture retention and reducing acid accumulation.…”

Section: Journal Of Applied Animal Research 129mentioning

confidence: 99%

Sensory analysis of full-, reduced- and low-fat cheese elaborated with raw goat milk

Sánchez-Macías

Moreno-Indias

Álvarez³

et al. 2012

Journal of Applied Animal Research

View full text Add to dashboard Cite

2012) Sensory analysis of full-, reduced-and low-fat cheese elaborated with raw goat milkThe market for goat milk cheese has grown due to the new tendencies to consume innovative products, and the fact that it has provided a profitable alternative to cow milk cheese due to its inherent health-promoting attributes. The trends toward healthier eating have increased the interest in low-fat cheese (LFC). The objective of this study is to enable an understanding and provides a baseline of the effect of fat reduction on sensory analyses and consumer acceptability of cheeses made from raw goat milk with three different fat contents and ripened for 28 days using an artisanal method. Odour and flavour intensity was lower as fat decreased in cheese, and LFC and reduced-fat cheese (RFC) were firmer, friable, grainier, drier, acidic and less adhesive and sweet than full-fat cheese (FFC). Both judges and consumers preferred the FFC, mainly because of the greater intensity and the combination of this with excessive hardness and high masticability was likely the main cause of non-acceptance.

show abstract

Section: Journal Of Applied Animal Research 129mentioning

confidence: 99%

Sensory analysis of full-, reduced- and low-fat cheese elaborated with raw goat milk

Sánchez-Macías

Moreno-Indias

Álvarez³

et al. 2012

Journal of Applied Animal Research

View full text Add to dashboard Cite

show abstract

“…A similar observation was made by Khosrowshahi et al [2006] in Iranian white cheese during ripening. According to Fresno et al [2006], many biochemical modifi cations occur in the maturation process of cheeses. Van Boekel [1998] reported that modifi cations in lactose due to series of reactions result in brown pigmented products such as pyrazines and melanoidins, and small acid molecules are also formed during the Maillard reaction.…”

Section: Colour Parametersmentioning

confidence: 99%

Production and Evaluation of Soft Cheese Fortified with Ginger Extract as a Functional Dairy Food.

El‐Aziz¹,

Mohamed²,

Seleet³

2012

Pol. J. Food Nutr. Sci.

View full text Add to dashboard Cite

Key words: functional soft cheese, ginger extract, pickled and un-pickled soft cheese Soft cheese fortifi ed with ginger extract as a functional dairy food was evaluated. Buffalo's milk retentate was divided into three equal portions. One batch had no ginger extract as a control. The latter batches were fortifi ed with extract at the rate of 1.5 or 3.0 g/kg. All batches were salted with 4% NaCl/water phase. The resultant cheese samples were divided into 2 parts; one was separately picked in salted permeate (4%), while the other was stored without pickling at 5±2°C for 6 weeks. The results revealed that cheese pickling increased the cheese proteolysis and lipolysis, and decreased pH and TVFAs. Fortifi cation with ginger extract enhanced cheese proteolysis and TFVAs, while reduced pH value and oxidative rancidity of cheese. Physically, un-pickled soft cheese was more springy, harder, darker and more yellowish compared with pickled cheese samples. Ginger extract caused an increase in cohesiveness, whiteness and yellowish colour degree, and decrease in hardness of both pickled and un-pickled soft cheese. Ginger extract--fortifi ed cheese enhances the growth of L. lactis ssp. lactis and L. lactis ssp. cremoris compared with control cheese. However, ginger extract exhibited the highest growth for Lactococcus strains in pickled cheese. Yeast and mould were detected only in cheese control sample after 2 weeks. Ginger extract--fortifi ed cheese gained the highest scores for fl avour, texture and overall acceptability in both pickled and un-pickled cheese, which became more acceptable to panelists than control cheese over storage.

show abstract

“…For example, GCRC1 and GCRC2 acknowledged that, overall, the GCRC oversees the fulfillment of prescribed food-related regulatory requirements, ranging from ensuring farmers' compliance with the selected type of goat feed, including grazing sites to pasture, to the use of commercial or "artisan" goat kid rennet paste (Fresno et al, 2006) as a coagulant to curdle goat milk. GCRC representatives also oversee the proper organization and maintenance of the farming operations, including observation of compliance with hygiene standards during the cheese-making process.…”

Section: Resultsmentioning

confidence: 99%

“…For instance, since the 1990s, as many as 10 wine regulatory councils have been established in the local wine sector, which in recent decades has experienced a revival based on the increasing professionalization occurring at many of the local wineries (Alonso & Liu, 2012). In the cheese sector, to date, three regulatory councils of Protected Designations of Origin (PDOs) have been established in as many islands, the first in Fuerteventura in 1996 (Álvarez, Calero, Fernández, Fresno, & González, 2009), the second in La Palma in 2002 (Fresno, Álvarez, Rodríguez, Castro, & Argüello, 2006), and the most recent (2009) in Gran Canaria (González-Sosa, 2009). …”

Section: Introductionmentioning

confidence: 98%

Socioeconomic development in an ultra-peripheral European region: the role of a food regulatory council as a social anchor

Alonso

2014

Community Development

View full text Add to dashboard Cite

Food regulatory councils, designations of origin, and protected designations of origin are critical for quality control and compliance of regulations of food production. While executing these activities, regulatory councils may also contribute to a rural region’s wealth in various ways, for instance, promoting socioeconomic development by enhancing the image, positioning, and preservation of local food cultures. In adopting social anchor theory, this study examines the role of a cheese regulatory council in an ultra-peripheral European region (La Palma Island). Interviews with current and former representatives of the regulatory council and with member cheese producers were conducted. The findings demonstrate the council’s potential to help create rural wealth by fulfilling the role of a social anchor, particularly promoting change, and providing a point of connection, guidance, and support in production processes. The various implications emerging from the findings are discussed, and avenues for future studies are suggested

show abstract

Evaluation of the Effect of Rennet Type on the Texture and Colour of Goats Cheese

Cited by 12 publications

References 7 publications

Sensory analysis of full-, reduced- and low-fat cheese elaborated with raw goat milk

Sensory analysis of full-, reduced- and low-fat cheese elaborated with raw goat milk

Production and Evaluation of Soft Cheese Fortified with Ginger Extract as a Functional Dairy Food.

Socioeconomic development in an ultra-peripheral European region: the role of a food regulatory council as a social anchor

Contact Info

Product

Resources

About