Quality assessment of white mold‐ripened cheeses manufactured with different lactic cultures

Judacewski, Priscila; Los, Paulo Ricardo; Benvenutti, Laís; Alberti, Aline; Simões, Deise Rosana Silva; Nogueira, Alessandro

doi:10.1002/jsfa.7577

Cited by 6 publications

(17 citation statements)

References 21 publications

(47 reference statements)

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“…; Judacewski et al . ), the technology employed (Batty et al . ), and the period and conditions of ripening may also influence the sensory characteristics of this type of cheese (Leclercq‐Perlat et al .…”

Section: Introductionmentioning

confidence: 99%

Perceptions of Brazilian consumers regarding white mould surface‐ripened cheese using free word association

Judacewski

Los

Lima

et al. 2019

Int J of Dairy Tech

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The aim of this study was to understand the perceptions and/or choices of Brazilian consumers regarding white mould surface-ripened cheeses using the free word association method (FWAM). A total of 350 words, including 'high quality', 'nice', 'beautiful', 'ammonia/milk aroma', 'soft and creamy texture', 'mild flavour' and 'velvety appearance', were used by 408 volunteers. These words were influenced by the cultural diversity of foods. The FWAM can help to develop strategies to strengthen the frequent and occasional consumption of white mould surface-ripened cheese, and also to encourage its consumption by those who currently do not purchase this product.

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Section: Introductionmentioning

confidence: 99%

Perceptions of Brazilian consumers regarding white mould surface‐ripened cheese using free word association

Judacewski

Los

Lima

et al. 2019

Int J of Dairy Tech

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“…These values were lower than those reported by LECLERCQ-PERLAT (2011) for French white mold cheeses (50-60%). The causes of these variations and the lower moisture content in relation to French cheeses may be due to different humidity and temperatures used in the ripening process; lack of efficient control of humidity and design of maturation chambers (LECLERCQ-PERLAT et al, 2015;JUDACEWSKI et al, 2016) .…”

Section: Resultsmentioning

confidence: 99%

“…The whiteness index (WI) can be used as an indicator of the complete recoating of the mycelium on the surface of cheese (JUDACEWSKI et al, 2016). The mean WI values for the whole cheese and cheese wedges were 69.9 and 90.9, respectively.…”

Section: Resultsmentioning

confidence: 99%

“…(3) Brazilian cheese may contain less moisture and be harder in order to maintain its structure in the higher temperatures of a tropical climate; and (4) there is no specific Brazilian legislation regarding the quality standards for white mold surface-ripened cheeses (LECLERCQ-PERLAT, 2011;FRANCE, 2013;GALLI et al, 2016;JUDACEWSKI et al, 2016, FRANCE, 2018.…”

Section: Food Technologymentioning

confidence: 99%

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Assessment of physicochemical, textural and microbiological properties of brazilian white mold surface-ripened cheeses: a technological approach

et al. 2020

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There are no specific technical regulations regarding the identity and quality of white mold surface-ripened cheeses in Brazil. These cheeses are sold both whole (Camembert-type) and in wedges (Brie-type). The aim of the study was to evaluate the physical and chemical properties; technological parameters and microbiological safety of 20 whole cheeses (Camembert-type) and 16 cheese wedges (Brie-type) produced in Brazil. Samples showed a wide range in sodium (91.0-731.0 mg/100 g, cheeses wedges) and calcium (238.0-1100.0 mg/100g, whole cheeses) contents. The cheese groups presented no significant differences in relation to the majority of the analyzed parameters. Listeria monocytogenes was reported in 5% of the whole cheese samples. The other microbiological parameters were in accordance with the current legislation, RDC no 12/2001 of Anvisa. The comparative assessments between these two cheeses indicated that they are different. In addition, the wide range of results indicated a lack of processing standardization. The mean values of the physicochemical and textural parameters should be considered as recommended for these cheeses in Brazil.

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“…According to Galli et al (2016), those three types of LAB are agents impacting on the sensory characteristics of Camembert-type cheeses and have been used in many researches to study the modifications they exert on cheese during ripening.Sensory descriptive methods have been used to describe this kind of product (Molimard and Spinnler, 1996;Kub ıckov a and Grosch, 1998;Lawlor and Delahunty, 2000;Michalski et al 2003;Chambers et al 2005;Judacewski et al 2016;de Moraes et al 2018).…”

Section: Introductionmentioning

confidence: 99%

Combining chemical analysis, sensory profile, CATA, preference mapping and chemometrics to establish the consumer quality standard of Camembert‐type cheeses

Los

Simões

Benvenutti

et al. 2020

Int J of Dairy Tech

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This study aimed to establish a consumer quality standard for Camembert-type cheeses, combining chemical analysis, sensory profile, CATA (Check-All-That-Apply), preference mapping and chemometrics. The cheeses were manufactured using three different cultures ('O' mesophilic homofermentative; 'T' thermophilic and 'LD' mesophilic heterofermentative) and assessed at different ripening times (14, 21 and 28 days). The results showed a clear separation between consumers, with a higher number preferring the LD-type cheeses. The use of different sensory methods clarifies the consumers' choice regarding the cheese, with CATA proving to be an effective, low-cost method for characterisation of the cheeses, with the cheese made with LD-type culture the most accepted. These results show that this methodology can be used to develop consumer acceptable products through the standardisation of the manufacturing protocol.

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Quality assessment of white mold‐ripened cheeses manufactured with different lactic cultures

Abstract: The whiteness index was efficient to monitor the surface growth of P. candidum. The highest proteolytic effect was found in the QMLD and QT cultures. However, the cheese elaborated with the QMLD culture showed the best sensory acceptance. © 2015 Society of Chemical Industry.

Cited by 6 publications

References 21 publications

Perceptions of Brazilian consumers regarding white mould surface‐ripened cheese using free word association

Perceptions of Brazilian consumers regarding white mould surface‐ripened cheese using free word association

Assessment of physicochemical, textural and microbiological properties of brazilian white mold surface-ripened cheeses: a technological approach

Combining chemical analysis, sensory profile, CATA, preference mapping and chemometrics to establish the consumer quality standard of Camembert‐type cheeses

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