Variations of Hausdorff Dimension and Selected Textural Indices of Cheddar and Gouda Cheeses During Storage

Xu, Huiling; He, Yinyuan; Zhao, Xin‐Huai; Li, Tie-Jing

doi:10.1080/10942912.2010.528109

Cited by 3 publications

(1 citation statement)

References 35 publications

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“…[3,4] Texture is an important attribute used for differentiation of cheese types and shaped mainly by the ripening period, composition, proteolysis during ripening, fat distribution, and production methods. [5,6] Texture has an effect not only on the sense of feeling in the mouth, but also on flavor perception. [7] Typical flavor characteristics of cheeses are the results of proteolysis, lipolysis, and degradation of amino acids.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Sensory Properties of Mihalic Cheese

Aday

Yüceer

2014

International Journal of Food Properties

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Mihalic is a hard, brined and quite salty cheese. In this study, selected physical, chemical, and sensory properties of 15 Mihalic cheese samples (matured more than six months) in vacuum packaging were investigated using representative samples collected from its major production area in northwestern Turkey. Aroma-active compounds were analyzed by solid phase microextraction and determined by gas chromatography-olfactometry. Average dry matter and fat contents of the cheese were 60.4 and 27.4 g/100 g cheese, respectively. Significant differences were observed among the cheese samples for hardness, adhesiveness, chewiness, and gumminess. Sulfurous, free fatty acids, and barny/animal were major sensory descriptors for the cheese. Methional (boiled potato), (E,E)-2,4-nonadienal (fatty, stale), diacetyl (buttery), 1-octen-3-one (mushroom), ethyl butyrate (sweet, bubble gum), and butyric acid (rancid) were common aroma-active compounds found in Mihalic cheese.

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Section: Introductionmentioning

confidence: 99%

Physicochemical and Sensory Properties of Mihalic Cheese

Aday

Yüceer

2014

International Journal of Food Properties

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Evaluation Of Antioxidant PropertiesIn Vitroof Plastein-Reaction-Stressed Soybean Protein Hydrolysate

Zhao

Song

2013

International Journal of Food Properties

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Quality of Processed Cheddar Cheese as a Function of Emulsifying Salt Replaced by κ-Carrageenan

Ahmad

Butt

Pasha

et al. 2016

International Journal of Food Properties

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7 Hydrocolloids act as stabilizer and thickening agents thus able to replace emulsifying salts. The 8 present study was planned to use к-carrageenan in the production of processed Cheddar cheese 9 and to explore its effect physico-chemical and textural properties of processed Cheddar cheeses. 10 Different concentration of ҡ-carrageenan were used with gradual decrease in salt contents along 11 with natural cheese, fat, and water to prepare processed Cheddar cheese. The prepared samples 12 were analyzed for physico-chemical and sensory attributes at storage interval of 45 days during 13 and after 90 days. With the increased in hydrocolloid concentration, stiffer product was obtained 14 and meltability of the samples decreased than control. Processed Cheddar cheese samples having 15 0.15% к-carrageenan with 2% emulsifying salt (1.34% sodium citrate and 0.66% disodium 16 phosphates) were found more acceptable in terms of physico-chemical and sensory attributes, but 17 all sensory attributes got fewer score with the passage of storage time. 18 19 20

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Variations of Hausdorff Dimension and Selected Textural Indices of Cheddar and Gouda Cheeses During Storage

Cited by 3 publications

References 35 publications

Physicochemical and Sensory Properties of Mihalic Cheese

Physicochemical and Sensory Properties of Mihalic Cheese

Evaluation Of Antioxidant PropertiesIn Vitroof Plastein-Reaction-Stressed Soybean Protein Hydrolysate

Quality of Processed Cheddar Cheese as a Function of Emulsifying Salt Replaced by κ-Carrageenan

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