Influence of dietary grape pomace supplementation on chemical and sensory properties of ewes' cheese

Bennato, Francesca; Ianni, Andrea; Bellocci, Mirella; Grotta, Lisa; Sacchetti, Giampiero; Martino, Giuseppe

doi:10.1016/j.idairyj.2023.105671

Cited by 5 publications

(3 citation statements)

References 34 publications

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“…The sense of smell influences aroma. In general, the nose can receive four types of odours can be received by the nose: fragrant, sour, rancid, and charred [35], [36]. Aroma is also caused by chemical stimulation, which is responded to by the olfactory nerves in the nasal cavity.…”

Section: Organoleptic Evaluationmentioning

confidence: 99%

Acidification effects of starfruit (Averrhoa Bilimbi L.) on soy milk-based cottage cheese: A physicochemical and organoleptic assessment

I Ketut Budaraga,

Rera Aga Salihat,

Eddwina Aidila Fitria

2023

Potr. S. J. F. Sci.

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Using organic acids from citrus plants such as lemon and lime as a coagulant in soft cheese has been widely practiced. However, Wuluh starfruit (Averrhoa Bilimbi L.) is rarely used, especially in making cottage cheese from soy milk. Wuluh starfruit, which has a distinctive taste and aroma and is not shared by other citrus fruits, has the potential to be utilized in making cottage cheese. This study aimed to determine and study the effect of using a natural coagulating agent, Wuluh starfruit juice, as a coagulant in making cottage cheese from soy milk. A completely Randomized Design with six levels of treatment and three replications was used as the research design. The treatments were variations in the addition of Wuluh starfruit juice, namely as follows: SKA0 = control, citric acid 0.4%, SKA1 = 10%, SKA2 = 20%, SKA3 = 30%, SKA4 = 40%, and SKA5 = 50%. Cottage cheese from treatment SKA3 was the most preferred by the panelists based on the organoleptic evaluation with taste value (6.16 ±0.94%), aroma value (6.16 ±0.94%), texture value (5.24 ±1.20%), colour value (5.32 ± 0.85%), and acceptability value (5.72 ±0.51). SKA3 treatment was also the most preferred on the physicochemical properties of yield (26.43 ±1.13%), moisture (62.21 ±0.20%), ash (1.70 ±0.03%), protein (16.36 ±0.25%), fat (18.28 ±0.19%), pH (3.66 ±0.02), vitamin C (224.36 ±0.01 mg/kg), antioxidant activity (69.44 ±1.60%) and salt (50.33 ±0.58 ppm).

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Section: Organoleptic Evaluationmentioning

confidence: 99%

Acidification effects of starfruit (Averrhoa Bilimbi L.) on soy milk-based cottage cheese: A physicochemical and organoleptic assessment

I Ketut Budaraga,

Rera Aga Salihat,

Eddwina Aidila Fitria

2023

Potr. S. J. F. Sci.

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“…Method used Reference oleanolic acid, polyphenols, amino acids, anthocyanins ethanol extraction [48] polyphenols, fibers, polyunsaturated fatty acids, minerals and protein ethanol extraction [47] hexanoic acid fermentation [49] polyphenols surfactants extraction [50] anthocyanins ultrasound-assisted extraction [51] anthocyanins extraction with eutectic solvents [52] substitute for wheat flour direct use [53] pectin conventional, microwave-assisted, and pulsed ultrasound-assisted extraction [54] polyphenols non-ionic surfactants extraction [55] animal feed direct use [56] energy pyrolysis [57] polysaccharides extraction [58] Table 3.…”

Section: Compoundmentioning

confidence: 99%

“…Cheese made from the milk of ewes on a diet formula that included GP had improved sensory characteristics. GP supplement mainly affected the aromatic profile of the cheese [56].…”

Section: Compoundmentioning

confidence: 99%

Wine Production Wastes, Valorization, and Perspectives

Genisheva,

Soares,

M. Oliveira

et al. 2023

Advances and Challenges in Hazardous Waste Management

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The wine sector generates high quantities of residues that are still poorly exploited as feedstock. Normally, these wastes are directly discarded into the fields or burned, thus causing environmental problems. Wine production wastes, like vine pruning and grape pomace, are available at relatively low prices and are considered prime materials for biochemical conversion into added-value products. In this context, the reutilization of these wastes is very important not only for minimizing environmental impact but also for obtaining higher profitability. The main objective of the present chapter is to address what are the possible reutilizations and valorizations of these wastes.

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Onopordum platylepis (Murb.) Murb. as a novel source of thistle rennet: First application to the manufacture of traditional Italian raw ewe’s milk cheese

Rampanti,

Cardinali,

Bande De León

et al. 2024

Food Research International

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Influence of dietary grape pomace supplementation on chemical and sensory properties of ewes' cheese

Cited by 5 publications

References 34 publications

Acidification effects of starfruit (Averrhoa Bilimbi L.) on soy milk-based cottage cheese: A physicochemical and organoleptic assessment

Acidification effects of starfruit (Averrhoa Bilimbi L.) on soy milk-based cottage cheese: A physicochemical and organoleptic assessment

Wine Production Wastes, Valorization, and Perspectives

Onopordum platylepis (Murb.) Murb. as a novel source of thistle rennet: First application to the manufacture of traditional Italian raw ewe’s milk cheese

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