Texture and microflora of vallagret cheese during maturation

Aryana, Kayanush J.; Haque, Zahurul

doi:10.1111/j.1471-0307.2005.00181.x

Cited by 2 publications

(2 citation statements)

References 13 publications

(12 reference statements)

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“…The protein and fat contents were not significantly (p>0.05) changed with ripening time in both cheeses. This result was agreed with finding from Cheddar cheese made by cow milk during its ripening process [33]. However, Galán et al [14] has reported that protein and fat contents were increased with ripening time.…”

Section: A Chemical Composition Of Cheesesupporting

confidence: 90%

Influence of Partially Purify Enzyme in Experimental Cheddar Cheese Production

Pagthinathan

2020

EJFOOD

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Calf rennet is the main enzyme component has been widely used as a milk clotting enzyme for cheese making. The high price of traditional rennets and ethical consideration associated with their use promoted the new rennet substitute. The cheeses were studied to determined difference chemical, biochemical and sensory characteristics throughout of 2 months of ripening. The cheese yield produced from commercial enzyme was (p<0.05) higher than cheese produce from kesinai enzymes. Both cheese samples were compositionally alike except for moisture, protein contents and pH. In both cheese moisture contents declined (p<0.05) with ripening period while pH was increased with ripening time. Total nitrogen (TN), non protein nitrogen (NPN) and non casein nitrogen (NCN) were (p<0.05) higher in whey of cheese made with kesinai enzyme than cheese made with commercial enzyme. The amount of NPN and NCN found in cheese made with kesinai enzyme was (p<0.001) higher than in cheese made with commercial enzyme. NPN and NCN values were increased (p<0.001) throughout the ripening period in both cheeses. Cheese made with commercial enzyme exhibited slightly higher level of free amino acids than cheese made with kesinai enzyme. But free fatty acids compositions have shown similar changes in both types of cheese thought the ripened time. Textual characteristics such as hardness, gumminess and chewiness increased in both types of cheese during early stage of ripening and decrease gradually at end of ripening whereas springiness, adhesiveness and cohesiveness were showed similar changes in both cheeses during the ripened period. The principal component analysis (PCA) of electronic nose sensor data has been studied using “Z”nose. The results indicated that, the presence of 7 volatile (aroma) common compounds in both cheeses. PCA analysis was performed to discriminate the cheeses with their ripening time.

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Section: A Chemical Composition Of Cheesesupporting

confidence: 90%

Influence of Partially Purify Enzyme in Experimental Cheddar Cheese Production

Pagthinathan

2020

EJFOOD

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“…This evaluation of hard consistency is in accordance with textural analysis of cheeses. Brown et al (2003) reported that the correlation of sensory and textural analysis associated with hardness is not surprising because the evaluations are very similar between instrumental and human techniques.…”

Section: Sensory Analysismentioning

confidence: 93%

Changes in chosen properties of soft cheeses with chilli pepper during storage

Čanigová

Kaločaiová

Remeňová

et al. 2018

Potr. S. J. F. Sci.

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The aim of this study was to evaluate chosen physicochemical and sensory properties of soft cheeses with addition of chilli peppers Fatalii. These samples were packed into plastic vacuum packages and analysed during 14 days of storage at cooling temperature (6 ±1 °C). Within the physicochemical properties, dry matter content, fat content, moisture in fat-freesubstance, fat in dry matter and pH values were determined. Physicochemical analyzes, except pH value measure, were carried out only on the 1th day following the cheeses production. Textural properties hardness and stickiness were measured by the texture analyser. Within the sensory properties, consistency (hard, spreadable and friable) and taste (salty and spicy) were evaluated. Measurements of pH value, textural and sensory analysis were carried out on the 1 st , 7 th and 14 th day of storage. All of cheese samples were classified as full-fat (FDM 48.21%) soft (MFFS 71.92%) cheeses. Their pH values decreased during 14 days of storage. The hardness of cheese samples decreased (p ˂0.05), while their stickiness statistic significantly increased during storage. From the view of sensory evaluation, the hard consistency of cheeses statistic significantly decreased and the spreadable consistency increased (p ˂0.05) during storage. The changes of friable consistency were no statistic significant. During storage of cheese samples were observed statistic significantly increase in the spicy taste and statistic significantly decrease in the salty taste.

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Texture and microflora of vallagret cheese during maturation

Cited by 2 publications

References 13 publications

Influence of Partially Purify Enzyme in Experimental Cheddar Cheese Production

Influence of Partially Purify Enzyme in Experimental Cheddar Cheese Production

Changes in chosen properties of soft cheeses with chilli pepper during storage

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