Sensory profile of Parenica cheese varieties made from pasteurized cow's milk

Abstract

Parenica is a steamed, lightly smoked or unsmoked cheese wounded into a roll made from pasteurized cow's milk, with characteristic pronounced fibrous structure of curd. The aim of this work was to set up the sensory profile of smoked and unsmoked parenica cheese varieties made from pasteurized cow's milk and changes in sensory descriptors during 14 days of storage period at the temperature of 4 ±2 °C. Descriptive analysis was carried out by 18 trained assessors, who used a vocabulary of 26 terms to quantitatively describe appearance, aroma, consistency and taste of the experimental samples and also these overall sensory parameters with acceptability. Assessors evaluated the intensity of each descriptor by assigning the score on a 10 points linear scale. Analysis of variance found significant differences between cheese varieties (p <0.05) and the effect of storage period (p <0.05) on sensory quality of experimental parenica cheese varieties. The analysis showed that each sample group in observed representative sensory attributes was significantly different (p <0.05). Multiple factorial analysis showed in parenica cheese samples three selected components that explain more than 69% of the total variation in the dataset at the level of statistical significance p <0.05.

Effect of Lactic Acid Bacteria Addition on the Microbiological Safety of Pasta-Filata Types of Cheeses

“…In our study, no significant differences were detected in elasticity after storage of pasta-filata cheeses; however, after storage, there was less tendency for the cheeses to return to its initial shape after being compressed. This trend was consistent with the findings of Kindstedt (1993) , Fuentes et al (2015) and Semjon et al (2019) . These authors have associated the modification of the elasticity of cheese due to LAB incorporation with proteolysis.…”

“…In contrast, Albenzio et al (2013) and Braghieri et al (2015) reported that incorporation of LAB enhanced the color uniformity of Scamorza cheese. The negative effect of storage period on the appearance of Slovak pasta-filata “Parenica” was also noted by Semjon et al (2019) . Fresh unsmoked samples showed a descriptor of appearance approximately 25% higher than for cheeses after a 14-day storage period.…”

“…Based on overall acceptability, RM products stored for 14 days received scores from the judges approximately 29% lower, and the appreciation of 28-day refrigerated cheeses decreased by 38% in comparison with fresh samples. Semjon et al (2019) also noted a negative effect of 14-day storage period on the overall acceptability of unsmoked “Parenica” from 8.1 to 4.9. Similarly, Fuentes et al (2015) noted that the acceptability of cheese for consumption decreased by approximately 36% after 16 days of storage in comparison with products immediately after preparation.…”

Comparison of electronic systems with sensory analysis for the quality evaluation of parenica cheese

“…Sensory evaluation. Some studies evaluated the traditional parenica using sensory analysis (Nedomová et al 2017;Čuboň et al 2019;Semjon et al 2019). Our results agree with the studies of Forde & Fitzgerald (2000) 2019) that textural and sensory cheese characteristics are changing during ripening.…”