Thermo-physical parameters applied for instrumental profiling and statistical evaluation of German Emmental cheese

Hartmann, Katja; Samudrala, Ravi; Hofmann, Thilo; Schieberle, Peter; Hitzmann, Bernd; Hinrichs, Jörg

doi:10.1016/j.idairyj.2015.05.004

Cited by 11 publications

(4 citation statements)

References 23 publications

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“…Oiling-off (fat-ring test) was determined according to the method described by Schenkel et al [ 26 ] and Hartmann et al [ 27 ]. Grated cheese samples were prepared and weighed (5 g) into stainless steel rings Ø = 36 mm, which were placed in a glass Petri dish on to filter paper (pore size from 5 to 13 µm, 88 s medium speed filtration according to DIN 53137, LLG-Labware, Meckenheim, Germany).…”

Section: Methodsmentioning

confidence: 99%

The Effect of Freezing Sheep’s Milk on the Meltability, Texture, Melting and Fat Crystallization Profiles of Fresh Pasta Filata Cheese

Biegalski

Cais‐Sokolińska

Tomaszewska-Gras

et al. 2021

Animals

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Sheep’s milk is produced in smallholdings, which hinders the continuity of production. Therefore, freezing during periods of high production can be a solution. Herein, we examined the effect of freezing on sheep’s milk and a mixture of sheep and cow’s milk (70:30, v/v) on the quality of fresh pasta filata cheeses produced from the milk. Frozen/thawed sheep’s milk contributes little to the development of innovative and reformulated cheeses. This was due to 24% higher hardness and greater extensibility and cutting force, as well as lower stretching and elasticity. Although their flowability increased (Oiling-off from 3 to 12%), the meltability (tube test, and Schreiber test) decreased. Additionally, the use of frozen milk caused consumer dissatisfaction. The consumer penalty analysis of the just–about–right showed that freezing of the milk caused the loss of the refreshing, elasticity and shininess of pasta filata cheeses.

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Section: Methodsmentioning

confidence: 99%

The Effect of Freezing Sheep’s Milk on the Meltability, Texture, Melting and Fat Crystallization Profiles of Fresh Pasta Filata Cheese

Biegalski

Cais‐Sokolińska

Tomaszewska-Gras

et al. 2021

Animals

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“…Oiling-off (fat-ring test) was determined according to the method of Schenkel et al [26] and Hartmann et al [27]. The free oil formation was expressed as the percentage of the area soaked by free oil relative to the area of the total filter paper.…”

Section: Profile Texture Analyses and Oiling-offmentioning

confidence: 99%

Effect of Packaging and Portioning on the Dynamics of Water–Fat Serum Release from Fresh Pasta Filata Soft Cheese

Biegalski

Cais‐Sokolińska

Wawrzyniak

2022

Foods

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The aim of the present study was to analyze the impact of cheese fragmentation and packaging on the dynamics of water–fat serum released from pasta filata cheese made from cow’s milk and its mixture with sheep’s milk. The addition of sheep’s milk reduced the amount of leachate from the vacuum-packed cheeses and did not cause as much loss of gloss as in the case of cow’s milk cheeses. This was also reflected in the microscopic images of the cheese samples. Consumers showed less acceptance of cow’s milk pasta filata cheeses than cheeses made with a mixture of cow’s and sheep’s milk (they had the same fat content, acidity, hardness, and oiling-off, but better stretching). The data describing water–fat serum release from pasta filata cheese within 24 h of unpacking was modeled with the use of the feed-forward artificial neural networks, whose architecture is based on Multi-Layer Perceptron with a single hidden layer. The model inputs comprised four independent variables, including one quantitative (i.e., time) and the other qualitative ones, which had the following states: type of raw material (cow’s milk, cow-sheep’s milk), way of sample portioning (whole, quarters, slices), packing method (vacuum packed and packed in brine).

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“…The first principal component (PC1) was able to explain up to 46.25% of variance and PC2 could explain 21.08%, totaling 67.33% of total variance (Figure 2). Hartmann et al (2015) evaluated the thermo-physical parameters of generic Emmental cheese from Germany, the use of PCA explained 68.9% of total variance and when considering the three first PC's they concluded that the thermo-physical properties were suitable for the characterization of Emmental cheese.…”

Section: Multivariate Analysismentioning

confidence: 99%

Quality assessment of the manufacture of new ripened soft cheese by Geotrichum candidum: physico-chemical and technological properties

et al. 2019

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A new type of ripened soft cheese by Geotrichum candidum was manufactured with pasteurized milk from Jersey and Holstein cow breeds. The physico-chemical (moisture, pH, acidity, protein, lipids and ash) and technological parameters (proteolysis, texture profile and color) during 21 days of ripening cheese (surface, center and whole), were evaluated. The differences in the cheese produced with Holstein cow milk were related to increased proteolysis (tyrosine and acid-soluble nitrogen) and the influence of the a* and b* color parameters. The cheeses prepared with Jersey cow milk showed a high fat content and lower proteolysis, which had a significant effect on the instrumental texture profile. Using chemometrics and two-way ANDVA was possible to distinguish the cheeses based on the breed of cow and ripening time. After two weeks, the cheeses already presented characteristics of the ripening by G. candidum.

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Thermo-physical parameters applied for instrumental profiling and statistical evaluation of German Emmental cheese

Cited by 11 publications

References 23 publications

The Effect of Freezing Sheep’s Milk on the Meltability, Texture, Melting and Fat Crystallization Profiles of Fresh Pasta Filata Cheese

The Effect of Freezing Sheep’s Milk on the Meltability, Texture, Melting and Fat Crystallization Profiles of Fresh Pasta Filata Cheese

Effect of Packaging and Portioning on the Dynamics of Water–Fat Serum Release from Fresh Pasta Filata Soft Cheese

Quality assessment of the manufacture of new ripened soft cheese by Geotrichum candidum: physico-chemical and technological properties

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