Flavour, chemical and textural profile changes in accelerated ripened Gouda cheese

Kanawjia, S. K.; Rajesh, P.; Sabikhi, Latha; Singh, Sanjeev

doi:10.1016/0023-6438(95)90004-7

Cited by 33 publications

(30 citation statements)

References 9 publications

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“…Variations in pH values were signifi cantly correlated with changes in Lactobacillus counts and similar results were reported by other authors (32). The increase in Lactobacillus sp.…”

Section: Discussionsupporting

confidence: 78%

Infl uence of the Probiotic Lactobacillus acidophilus NCFM and Lactobacillus rhamnosus HN001 on Proteolysis Patterns of Edam Cheese

Aljewicz¹,

Cichosz²,

Nalepa³

et al. 2014

Food. Technol. Biotechnol.

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SummaryThe objective of this study is to determine the viability of Lactobacillus acidophilus NCFM and Lactobacillus rhamnosus HN001 in Edam cheese as well as the eff ect of probiotic bacteria on paracasein proteolysis and changes in the water activity during ripening. The use of probiotics L. rhamnosus HN001 and L. acidophilus NCFM in Edam cheese slightly changed its chemical composition, but the change was not signifi cant. The pH values were significantly correlated with the changes in Lactobacillus count (R= -0.807) and the level of phosphotungstic acid-soluble nitrogen compounds in total nitrogen (PTA-SN/TN) (R=0.775). A er 10 weeks of ripening, the highest level of trichloroacetic acid-soluble nitrogen compounds in total nitrogen (TCA-SN/TN) was observed in the cheese containing L. rhamnosus HN001 (11.87 %) and slightly lower level in the cheese containing L. acidophilus NCFM (7.60 %) and control cheese (6.24 %). The highest level of PTA-SN/TN fraction was noted in cheese containing L. acidophilus NCFM (3.48 %) but the lowest level was observed in control cheese (2.24 %) a er ten weeks of ripening. The changes in the levels of PTA-SN/TN (R=-0.813) and TCA-SN/TN (R=-0.717) fractions were signifi cantly (p<0.05) correlated with the viability of probiotic counts. Water activity (a w ) strongly correlated with the PTA-SN/ TN level (R=-0.824) and bacteria viability (R=-0.728). All of the analyzed cheeses were characterized by high counts of L. rhamnosus HN001 and L. acidophilus NCFM during ten weeks of ripening.

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“…Variations in pH values were signifi cantly correlated with changes in Lactobacillus counts and similar results were reported by other authors (32). The increase in Lactobacillus sp.…”

Section: Discussionsupporting

confidence: 78%

Infl uence of the Probiotic Lactobacillus acidophilus NCFM and Lactobacillus rhamnosus HN001 on Proteolysis Patterns of Edam Cheese

Aljewicz¹,

Cichosz²,

Nalepa³

et al. 2014

Food. Technol. Biotechnol.

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“…Springiness reduced during 28 days of storage in all samples, it may be responsible for the release of calcium ions from mono-calcium and dicalcium Para K-casien molecules. These molecules has been reported to be responsible for the springiness of cheese curd (Kanawjia, et al, 1995).…”

Section: Rheology Properties Of Ricotta Cheesementioning

confidence: 99%

Effect of Bacteriocin on Soft Cheese

Zaky¹,

Mahmoud²

2019

Alexandria Science Exchange Journal

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This study was carried out to produce soft cheese Ricotta at various concentrations (0.1 ,0.2 ,0.3 gm./kg buffalo milk ) of nisin as bio-preservative to extend the shelf life of cheese. The effect of nisin on physo-chemical , rheological, microbial and sensory evaluation were studied. Addition of nisin reduced the development of acidity and microbial count during storage periods.The sensory properties of Ricotta cheese improved with the addition of 0.2 and 0.3 gm. of nisin than 0.1gm and control samples during storage periods. The cheese samples fortified with nisin gained higher scores than control samples. Addition of 0.2 and 0.3 gm. of nisin to increase the shelf life and used as a natural food preservative of Ricotta cheese can be recommended without any adverse effect on the properties of the obtained product.

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“…Several studies have investigated the relationship between sensory characteristics, mainly odor and flavor, and maturation of cheeses such as Cheddar and Gouda (Muir and Hunter 1992; Roberts and Vickers 1994; Kanawjia et al. 1995; Muir et al.…”

Section: Introductionmentioning

confidence: 99%

RELATIONSHIPS BETWEEN SENSORY AND RHEOLOGICAL MEASUREMENTS OF TEXTURE IN MATURING COMMERCIAL CHEDDAR CHEESE OVER A RANGE OF MOISTURE AND pH AT THE POINT OF MANUFACTURE

Everard

O’Callaghan

Howard

et al. 2006

Journal of Texture Studies

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S Textural characteristics of 10 Cheddar cheeses with a range of moisture contents and pH values were investigated by sensory and instrumental methods, over a 9‐month maturing period. A trained panel of nine assessors described the sensory texture characteristics of the cheeses using 11 texture parameters. Instrumental parameters were derived using texture profile analysis. Relationships between sensory, instrumental, compositional and maturation properties of the cheeses were determined with the aid of principal component analysis and multiple linear regression. Nine sensory parameters significantly correlated with instrumental parameters, e.g., sensory rubbery correlated with instrumental firmness (R = 0.696, P < 0.001), chewiness (R = 0.679, P < 0.001), fracture stress (R = 0.669, P < 0.001) and springiness (R = 0.643, P < 0.001). Sensory firmness corresponded closely with instrumental firmness (R = 0.539, P < 0.001) and fracture stress (R = 0.518, P < 0.001). Sensory and instrumental texture parameters were significantly affected by changes in moisture content, pH and maturation.

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Flavour, chemical and textural profile changes in accelerated ripened Gouda cheese

Cited by 33 publications

References 9 publications

Infl uence of the Probiotic Lactobacillus acidophilus NCFM and Lactobacillus rhamnosus HN001 on Proteolysis Patterns of Edam Cheese

Infl uence of the Probiotic Lactobacillus acidophilus NCFM and Lactobacillus rhamnosus HN001 on Proteolysis Patterns of Edam Cheese

Effect of Bacteriocin on Soft Cheese

RELATIONSHIPS BETWEEN SENSORY AND RHEOLOGICAL MEASUREMENTS OF TEXTURE IN MATURING COMMERCIAL CHEDDAR CHEESE OVER A RANGE OF MOISTURE AND pH AT THE POINT OF MANUFACTURE

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