The Texture of Commercial Full‐Fat and Reduced‐Fat Cheese

Gwartney, Elizabeth; Foegeding, E. Allen; Larick, D.K.

doi:10.1111/j.1365-2621.2002.tb10682.x

Cited by 89 publications

(79 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…A significant negative correlation between fat in DM and firmness were observed (r = −0.35, P < 0.05). Similarly, Gwartney et al (2002) and Gunasekaran and Ak (2003) stated that low-fat cheeses had a more compact protein matrix and harder texture than those of whole-fat cheeses. Firmness and salt contents were correlated significantly (r = 0.28, P < 0.01).…”

Section: Textural Parametersmentioning

confidence: 97%

Physicochemical, textural, volatile, and sensory profiles of traditional Sepet cheese

Ercan

Korel

Yüceer

et al. 2011

Journal of Dairy Science

View full text Add to dashboard Cite

Characterization of traditional cheeses is important for the protection of diversity of tradition and contributing baseline data for further research and quality control. Sepet cheese is a traditional cheese and specific to the Aegean region of Turkey. In this study, 52 Sepet cheese samples were analyzed to characterize the physicochemical, textural, volatile compounds, and sensory profiles. The changes in the physicochemical and volatile compositions were investigated during production and ripening periods. The average dry matter (DM; 55.16%), fat-in-DM (45.80%), protein (29.18%), salt-in-DM (12.88%), water activity (0.83), pH (5.50), titratable acidity (1.69%), ripening and lipolysis indices (11.06 and 6.36), firmness (212.20 N), springiness (0.62), cohesiveness (0.57), adhesiveness (0.48 Nmm), and chewiness (66.87 N) values of Sepet cheese samples were determined. Hexanoic, octanoic, decanoic, and butyric acids, which were responsible for the cheesy, waxy, goaty odors, were the most abundant volatile compounds in these cheeses. Most of the volatile compounds increased significantly during production and ripening. Significant changes in most of the physicochemical characteristics were observed up to the third month of ripening. As a result of the descriptive sensory analysis, Sepet cheeses were described with descriptors such as free fatty acid, animal like, sulfurous, creamy, cooked, and whey, and aromatics with high salty basic taste.

show abstract

Section: Textural Parametersmentioning

confidence: 97%

Physicochemical, textural, volatile, and sensory profiles of traditional Sepet cheese

Ercan

Korel

Yüceer

et al. 2011

Journal of Dairy Science

View full text Add to dashboard Cite

show abstract

“…Fundamental rheological tests reveal important information in relation to network structure and molecular arrangement (González-Vinas et al, 2007). Uniaxial compression is a standard technique for rheological testing of cheese and has been employed to evaluate the texture in various types of cheeses including Italian cheeses (Lucisano and Pompei, 1985), Manchego cheeses (Fontecha et al, 1994), Gouda (Rhom et al, 1997), Cheddar (Gwartney et al, 2002), Swiss cheeses (Pesenti and Luginbuehl, 1999), Feta (Tsigkros et al, 2003) and in hard and semihard cheeses (Gohs et al, 2003). The uniaxial compression technique gives information about the mechanical and fracture properties of cheese at large-scale deformation (Zoon, 1991;Luyten et al, 1992).…”

Section: Introductionmentioning

confidence: 99%

Texture properties of Slovak Bryndza measured by instrumental analysis

Čurlej

Židek

Belej

et al. 2015

AJDFR

View full text Add to dashboard Cite

The aim of the study was to determine textural properties (hardness, composition) related to nine Slovak Bryndza commercial samples (industrial cheeses from pasteurized ewe milk) targeted to uniaxial compression. Instrumental texture measurements were found to vary between samples because of the manufacturing procedure and composition. In both evaluated texture traits, the highest average values 1.555 kg and 2.185 kg/s were recorded in the sample SL 7. On the other hand, the lowest average value for hardness (0.254 kg) and composition (0.439 kg/s) was detected in the sample SL 4. Non-parametric Wilcoxon signed ranks test was used to evalute the texture characteristics of these cheeses. Significant differences (p<0.05) were recorded in measured peak possitive force values (presents hardness) upon comparative trials in 23 cases and 22 significant differences were found in positive area values (presents composition). In conclusion, understanding the formation of textural properties during the product development, production or storage can reduce the variability of current commercial bryndza.

show abstract

“…Fat globules also have an impact on texture by partially disrupting the casein fibrous matrix to soften the texture [63]. The level of fat influences several aspects of cheese, including composition, biochemistry, microstructure, yield, rheological and textural properties [64,65]. Moreover, for a given fat content, the type of fat (melting point) and the state of the fat (non-globular, free fat, homogenized, globule size distribution, solid-to-liquid ratio) has a major impact on the rheology, flavor and cooking properties of cheese [66,67].…”

Section: Figure5 Schematic Representation Of the Interactions Betweementioning

confidence: 99%