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Статті в журналах з теми "Sensory characterization of cheeses"

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Автор: Grafiati

Опубліковано: 11 травня 2022

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1

Pisano, M. Barbara, M. Elisabetta Fadda, Maura Deplano, Arianna Corda, Maddalena Casula, and Sofia Cosentino. "Characterization of Fiore Sardo cheese manufactured with the addition of autochthonous cultures." Journal of Dairy Research 74, no. 3 (April 30, 2007): 255–61. http://dx.doi.org/10.1017/s0022029907002464.

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This work evaluated the effect of adjunct autochthonous cultures on the chemical, microbiological and sensory characteristics of Fiore Sardo cheese during ripening. A total of twelve batches of cheeses were manufactured according to the technical Disciplinary of Fiore Sardo cheese, with and without different combinations of autochthonous strains isolated from the native microflora of artisanal Fiore Sardo. There were no significant differences in the cheese compositional parameters between experimental and control cheeses, but the addition of cultures led to a statistically significant decrease in pH values in experimental cheeses. The evolution of total mesophilic bacteria, total coliforms and lactic acid bacteria were significantly influenced by the addition of autochthonous cultures in most of the experimental cheeses. As for sensory characteristics, all the experimental cheeses reported significantly higher scores especially for shape, texture, interior openings, taste and aftertaste. This study demonstrated the beneficial effect of the addition of selected autochthonous cultures in accelerating the disappearance of undesirable flora and improving the typical sensory characteristics of the cheese, and confirmed the importance of ewes' milk as a source of technologically interesting strains that could be used to ensure a higher quality of artisanal cheese productions.

2

Nyamakwere, F., G. Esposito, K. Dzama, M. Muller, E. I. Moelich, and E. Raffrenato. "A Survey of Cheese from Small-Scale Artisanal Producers in Western Cape, South Africa." Journal of Food Quality 2021 (October 29, 2021): 1–9. http://dx.doi.org/10.1155/2021/3708786.

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The objective of this study was to assess cow milk cheese from small-scale producers in the Western Cape Province, South Africa. Forty cheeses were selected, and microbiological data of the samples were analyzed with age (1, 3, 6 months), cheese type (Cheddar, Gouda, other), and milk type (raw and pasteurized) as main factors. Rapid sensory characterization was done using the sorting technique. The results indicated that the available cheese types were diverse, with minority (20.0%) in the Gouda group followed by Cheddar (32.5%) and “other” (47.5%). Most of these cheeses (45%) were aged three months and produced using pasteurized milk (92.5%). Five cheese samples did not meet the European Union standards for coliforms, and four samples tested positive for Escherichia coli. Sensory analysis results showed a clear differentiation between mature and young cheese. In conclusion, the current market presents more diverse milder cheeses, and there is a need to follow proper hygiene protocols to reduce cross-contamination.

3

Cagno, Raffaella Di, R. Evan Miracle, Maria De Angelis, Fabio Minervini, Carlo G. Rizzello, Mary Anne Drake, Patrick F. Fox, and Marco Gobbetti. "Compositional, microbiological, biochemical, volatile profile and sensory characterization of four Italian semi-hard goats' cheeses." Journal of Dairy Research 74, no. 4 (October 26, 2007): 468–77. http://dx.doi.org/10.1017/s0022029907002804.

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Four semi-hard Italian goats' milk cheeses, Flor di Capra (FC), Caprino di Cavalese (CC), Caprino di Valsassina (CV) and Capritilla (C), were compared for compositional, microbiological, biochemical, volatile profile and sensory characteristics. Mean values for the gross composition in part differed between cheeses. At the end of ripening, cheeses contained 7·98−8·51 log10 cfu/g of non-starter lactic acid bacteria. Lactobacillus paracasei, Lb. casei and Lb. plantarum were dominant in almost all cheeses. As shown by the Principal Component Analysis of RP-FPLC data for the pH 4·6-soluble fractions and by the determination of free amino acids, secondary proteolysis of CC and CV mainly differed from the other two cheeses. A total of 72 volatile components were identified by steam distillation-extraction followed by gas chromatography-mass spectrometry. Free fatty acids and esters qualitatively and quantitatively differentiated the profile of CV and CC, respectively. The lowest concentrations of volatile components characterized FC. Descriptive sensory analysis using 17 flavour attributes was carried out by a trained panel. Different flavour attributes distinguished the four goats' cheeses and relationships were found with volatile components, biochemical characteristics and technology.

4

Fusco, Vincenzina, Grazia Quero, Palmiro Poltronieri, Maria Morea, and Federico Baruzzi. "Autochthonous and Probiotic Lactic Acid Bacteria Employed for Production of “Advanced Traditional Cheeses”." Foods 8, no. 9 (September 13, 2019): 412. http://dx.doi.org/10.3390/foods8090412.

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Microbial characterization of two Italian traditional cheeses, Giuncata and Caciotta Leccese, was carried out, with the aim to isolate autochthonous bacterial strains to be used as starters to improve and standardize the quality of these cheeses. More than 400 bacterial isolates were found, using PCR-based identification, to belong to 12 species of the Streptococcus, Lactococcus, Lactobacillus, and Leuconostoc genera. The dominant strains were screened for antagonistic activity against pathogenic and spoilage bacteria and exopolysaccharide production, acidification, and proteolytic activity. Since Streptococcus macedonicus was found to be the most prevalent lactic acid bacteria species present in milk and in both types of cheese, the best performing strain of this species was successfully used, alone or in combination with a selected autochthonous Lactococcus lactis strain, in pilot-scale productions of Giuncata and Caciotta Leccese cheeses, respectively. The combined inoculums of selected autochthonous strains positively influenced the sensory characteristics of both Giuncata and Caciotta cheeses. Finally, the selected autochthonous cultures were enriched with a potentially probiotic Lactobacillus rhamnosus strain and successfully used in pilot-scale productions of these traditional cheeses. To the best of our knowledge, this is the first study reporting the use of an autochthonous S. macedonicus strain as a starter for the production of cheeses with added probiotics. In addition, the identification of the probiotic strain in the feces of healthy volunteers fed with the advanced traditional cheese proved its effectiveness as a carrier for the delivery of probiotics to the human body.

5

Bara-Herczegh, Ottília, József Csanádi, and Sándor Barakonyi. "Investigation on the texture of cream cheese with different methods." Analecta Technica Szegedinensia 7, no. 1-2 (January 24, 2013): 5–9. http://dx.doi.org/10.14232/analecta.2013.1-2.5-9.

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Rheological characterization of cheeses, especially processed cheeses is very important, because the quality is determined mainly by the texture properties, and the technology and the storage conditions have significant impact on the required texture. Rheological and texture properties are mainly affected by the chemical composition and the type and quantity of the processing conditions. After production the structure is going through of major changes during cooling period and the storage, so a description of knowledge well-defined circumstances, using the parameters may provide useful additional information to the qualification. The structure formation of the final product is also useful feed-back information for the manufacturer.Different type the Sole-Mizo Co. produced processed cheeses (nature and ham flavoured) were investigated by sensory and rheological methods (texture analyses and flow behaviour). The gross composition and the quality according to the sensory test met with the requirements, their quality were located in good and excellent category. The texture of samples was studied by Texture Analyser QTS 25. The nature cheeses were investigated in the total shelf-life according to a programme, the ham flavoured samples only during a shorter period. We determined the hardness value dependence versus shelf-life. The hardness can be a useful parameter in the qualification of cream cheese. The flow behaviour of ham favoured samples was investigated by viscometer at different temperature. The apparent viscosity changed with the temperature. Flow curves showed a same character as the typical non-Newtonian pseudo plastic fluids. It was created a consistency index (as a rheological parameter) and its changes can be associated whit with temperature induced changes in the structure of processed cheeses.

6

Wilhelm, C. M., A. Goldman, and T. A. Watts. "Sensory Evaluation and Characterization of Imported and Domestic Gouda Cheeses." Canadian Institute of Food Science and Technology Journal 18, no. 3 (September 1985): xli. http://dx.doi.org/10.1016/s0315-5463(85)71886-x.

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7

Wilhelm, C. M., and T. A. Watts. "Sensory Evaluation and Characterization of Imported and Domestic Havarti and Swiss Cheeses." Canadian Institute of Food Science and Technology Journal 19, no. 4 (October 1986): xliii. http://dx.doi.org/10.1016/s0315-5463(86)71577-0.

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8

Lashkari, Hannan, Mohammad Javad Varidi, Mohammad Hadi Eskandari, and Mehdi Varidi. "Effect of Pomegranate Juice on the Manufacturing Process and Characterization of Feta-Type Cheese during Storage." Journal of Food Quality 2020 (November 28, 2020): 1–11. http://dx.doi.org/10.1155/2020/8816762.

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The present research aimed to produce Fruit Feta-type cheese and investigate the effects of pomegranate juice on the manufacturing process and characterization of Feta-type cheese during storage. In order to produce Feta-type cheese with pomegranate juice, part of the milk was replaced with pomegranate juice. Therefore, it was necessary to produce Feta-type cheese with whey-less method, which is a good substitute for ultrafiltrated cheese. Initially, whey-less Feta-type cheese was produced. The formula was optimized based on the physicochemical characteristics of the marketed ultrafiltrated Feta cheeses. At the optimal point, the amount of cream, MPC, WPC, and fresh milk were 45.6, 11.7, 2.7, and 40%, respectively. Whey-less Feta-type cheese with these ratios was produced and the effects of different levels of pomegranate juice (0, 5, 10, 15, and 20%) on its physicochemical, textural, microbial, and sensorial properties during 60 days of storage were studied. The results showed that pomegranate juice increased acidity, total phenol, anthocyanin, DPPH inhibition, and a ∗ value, and reduced the pH, peroxide value, thiobarbituric acid (TBA), proteolysis, lipolysis, and L ∗ and b ∗ values. Adding pomegranate juice to cheese reduced all of the textural indices except the adhesiveness. Sensory evaluation of the samples showed that the sample containing 20% of pomegranate juice had a higher score and was selected as the best sample.

9

Loffi, Cecilia, Elena Bortolazzo, Anna Garavaldi, Valeria Musi, Paolo Reverberi, Gianni Galaverna, Stefano Sforza, and Tullia Tedeschi. "Reduction in the Brining Time in Parmigiano Reggiano Cheese Production Minimally Affects Proteolysis, with No Effect on Sensory Properties." Foods 10, no. 4 (April 3, 2021): 770. http://dx.doi.org/10.3390/foods10040770.

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Brine soaking is one of the most important steps in the production of Parmigiano Reggiano cheese, since it determines the amount of salt in the final product. Reduction in salt in Parmigiano Reggiano cheese might be important for improving its nutritional profile, but it could affect the manufacturing processes by altering proteolysis and consequently the product quality. In this study, for the first time, salt reduction was explored at the industrial level on real cheese samples manufactured in a local dairy. In particular, 20 wheels were produced with conventional (18 days, 10 wheels) and shorter (12 days, 10 wheels) brining steps. In every group, wheels were studied at two different ripening times, 15 and 30 months. A shorter brining time resulted in an average 12% decrease in salt content. A full characterization of free amino acids and peptides was performed by LC-MS on all samples. Free amino acids and peptides, as expected, increased with ripening, due to proteolysis, with samples having low salt content showing a slightly faster increase when compared to standard ones, hinting to a slightly accelerated proteolytic process. Nonetheless, low-salt and conventional cheeses shared similar sensory profiles at both ripening times.

10

Callon, Cécile, Liliane Millet, and Marie-Christine Montel. "Diversity of lactic acid bacteria isolated from AOC Salers cheese." Journal of Dairy Research 71, no. 2 (May 2004): 231–44. http://dx.doi.org/10.1017/s0022029904000159.

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The objective of this work was to describe the diversity of lactic acid bacteria in traditional raw milk Salers cheeses at the species and strain levels. The characterization of 381 strains isolated during ripening and various strain collections was investigated using physiological analysis and molecular techniques: Rep-PCR, species and genus specific amplifications and the sequence analysis of 16S rDNA for strain typing and taxonomic identification. The strains belonged to Lactobacillus plantarum, Lactobacillus paracasei, Lactococcus lactis, Lactococcus garviae, Enterococcus faecalis, Enterococcus faecium, Leuconostoc mesenteroides, Leuconostoc pseudomesenteroides, Streptococcus salivarius, Streptococcus millieri, Streptococcus macedonicus and Pediococcus pentosaceus. A wide phenotypic and genomic heterogeneity was observed within the different species (Lactobacillus plantarum, Lactobacillus paracasei and Leuconostoc mesenteroides) according to the origin and the time of ripening. The natural microflora was different from strain collection and each method must be combined to identify and characterize natural microflora. This study revealed the low selectivity of selective media used for the isolation of different groups of lactic acid bacteria except the Facultatively Heterofermentative lactobacilli medium selecting mesophile lactobacilli and SB medium selective for Enterococcus. The study reveals, for the first time, the microbial lactic acid bacteria community of Salers cheese and its diversity. A better knowledge of microbial flora will be useful to improve understanding of sensory quality of cheeses.

11

Alvarenga, Nuno, João Martins, José Caeiro, João Garcia, João Pássaro, Luis Coelho, Maria Teresa Santos, Célia Lampreia, António Martins, and João Dias. "Applying Computational Fluid Dynamics in the Development of Smart Ripening Rooms for Traditional Cheeses." Foods 10, no. 8 (July 23, 2021): 1716. http://dx.doi.org/10.3390/foods10081716.

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Traditional ewe’s cheese producers face certain challenges caused by fluctuating environmental parameters inside the ripening room, which lead to lack of homogeneity in the final product. The present research discusses the application of computer fluid dynamics for simulating the distribution of environmental parameters, predicting the airflow pattern, and identifying critical areas where such parameters could cause reduced cheese quality. A new monitoring system was developed including presence sensors, temperature and humidity dataloggers, pneumatic actuators, microcontrollers, and microcomputers connected remotely for control, data visualization, and processing. The validation of the computer simulation and monitoring system was made with a batch of 40 ewe’s cheeses distributed in three different zones inside a prototype ripening room and ripened for 35 days. At 35 days, a physical, chemical, and microbiological characterization of cheeses was made for evaluation of the influence of environmental conditions on cheese quality. The comparison between simulated and local measurements showed close agreement, especially concerning air velocity inside the stacks of cheese. The results of Pearson’s correlation analysis and PCA concluded that temperature affected the appearance of the rind, hardness, number and area occupied by holes. Humidity affected aw and mFeret. Air velocity affected pH and the circularity of gas holes.

12

Pereira, C. I., M. I. Franco, A. M. P. Gomes, and F. X. Malcata. "Microbiological, rheological and sensory characterization of Portuguese model cheeses manufactured from several milk sources." LWT - Food Science and Technology 44, no. 10 (December 2011): 2244–52. http://dx.doi.org/10.1016/j.lwt.2011.06.013.

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13

Truong, V. D., C. R. Daubert, M. A. Drake, and S. R. Baxter. "Vane Rheometry for Textural Characterization of Cheddar Cheeses: Correlation with Other Instrumental and Sensory Measurements." LWT - Food Science and Technology 35, no. 4 (June 2002): 305–14. http://dx.doi.org/10.1006/fstl.2001.0872.

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14

Mazri, Chafiaa, Hammer el Ain Soumia, and Hocine Siar. "Characterization and Application of Phytochemicals Substances of the Fig Tree: Biological and Sensory Characterization of Ficin and Cheeses “Fresh and Soft”." Asian Journal of Applied Science and Engineering 7, no. 2 (2018): 71–78. http://dx.doi.org/10.18034/ajase.v7i2.226.

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15

Faustini, Massimo, Giovanni Quintavalle Pastorino, Carla Colombani, Luca Maria Chiesa, Sara Panseri, Daniele Vigo, and Giulio Curone. "Volatilome in Milk for Grana Padano and Parmigiano Reggiano Cheeses: A First Survey." Veterinary Sciences 6, no. 2 (May 9, 2019): 41. http://dx.doi.org/10.3390/vetsci6020041.

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Milk characteristics in terms of volatile compounds can influence the subsequent product characteristics and can give indications about metabolism. These features can strongly depend on feeding and management. In this perspective, the screening of milk samples intended for Parmigiano-Reggiano and Grana Padano located in Northern Italy was performed, focusing on a panel of volatile molecules. The work was carried out on a total number of 25 bovine milk samples for the production of Parmigiano-Reggiano and Grana Padano. Milk samples were collected from May to September and analyzed for volatile molecules using headspace gas chromatography mass spectrometry. A range of several volatile molecule classes was considered (aldehydes, ketones, alcohols, carboxylic acids, esters, aromatic hydrocarbons, solforates). Results showed a significant influence of the month and destination of milk due to the time period and subsequent use in cheesemaking (Parmigiano-Reggiano and Grana Padano). Significant differences between months were observed for all volatiles. These preliminary results indicate differences between the two types of milk due to the period and destination. The study of volatile molecules in milk will give important information about the physiology of milk and the evolution of dairy products. These features must be extended and confirmed by the sensory analysis of milk and derived products, leading to a more complete characterization of milk biology and derived products.

16

Zora, Mijacevic, and Bulajic Snezana. "Sensory evaluation and microbiological characterization of autochthonous Sombor cheese." Acta veterinaria 58, no. 5-6 (2008): 531–41. http://dx.doi.org/10.2298/avb0806531m.

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17

ORDOÑEZ, A. I., F. C. IBAÑEZ, P. TORRE, Y. BARCINA, and F. J. PÉREZ-ELORTONDO. "APPLICATION OF MULTIVARIATE ANALYSIS TO SENSORY CHARACTERIZATION OF EWES?MILK CHEESE." Journal of Sensory Studies 13, no. 1 (April 1998): 45–55. http://dx.doi.org/10.1111/j.1745-459x.1998.tb00074.x.

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18

Tadeu da Veiga Correia, Vinícius, Danielle Fátima D'Angelis, Amanda Neris dos Santos, Elder Felipe Silva Roncheti, Valéria Aparecida Vieira Queiroz, José Edson Fontes Figueiredo, Washington Azevedo da Silva, Andreza Angélica Ferreira, and Camila Argenta Fante. "Tannin-sorghum flours in cream cheese: Physicochemical, antioxidant and sensory characterization." LWT 154 (January 2022): 112672. http://dx.doi.org/10.1016/j.lwt.2021.112672.

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19

Karagul Yuceer, Y., B. Tuncel, O. Guneser, B. Engin, M. Isleten, K. Yasar, and M. Mendes. "Characterization of aroma-active compounds, sensory properties, and proteolysis in Ezine cheese." Journal of Dairy Science 92, no. 9 (September 2009): 4146–57. http://dx.doi.org/10.3168/jds.2009-2124.

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20

Janhoj, Thomas, Michael Bom Frost, Jon Prinz, and Richard Ipsen. "Sensory and Instrumental Characterization of Low-Fat and Non-Fat Cream Cheese." International Journal of Food Properties 12, no. 1 (January 2009): 211–27. http://dx.doi.org/10.1080/10942910802252007.

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21

Burtscher, Johanna, Franziska Küller, Matthias Dreier, Emmanuelle Arias-Roth, David Drissner, and Konrad J. Domig. "Characterization of Clostridium tyrobutyricum Strains Using Three Different Typing Techniques." Microorganisms 8, no. 7 (July 16, 2020): 1057. http://dx.doi.org/10.3390/microorganisms8071057.

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Clostridium tyrobutyricum is well known as one of the main causative agents of severe cheese spoilage. The metabolism of this anaerobic bacterium during ripening leads to textural and sensory defects in cheese and consequential loss of product value. The potential to induce cheese spoilage, however, may vary among different strains of the same species. Therefore, a better understanding of the intra-species diversity of C. tyrobutyricum may be of practical relevance for the dairy industry. In the present study, we compared the ability of three typing techniques to differentiate 95 C. tyrobutyricum strains on the subspecies level: (1) repetitive element palindromic PCR (rep-PCR) fingerprinting combined with conventional agarose gel electrophoresis, (2) hexaplex-PCR followed by an automated capillary electrophoresis and (3) matrix-assisted laser desorption ionization-time of flight mass spectrometry (MALDI-TOF MS) typing. MALDI-TOF MS fingerprinting provided only moderate reproducibility and low discriminatory power. Both PCR-based methods were highly reproducible and discriminative, with hexaplex-PCR fingerprinting being slightly more discriminative than rep-PCR typing. Overall, a high intra-species diversity was observed among the tested strains, indicating that further investigations on the strain level may be of interest.

22

Møller, K. K., F. P. Rattray, W. L. P. Bredie, E. Høier, and Y. Ardö. "Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content." Journal of Dairy Science 96, no. 4 (April 2013): 1953–71. http://dx.doi.org/10.3168/jds.2012-5524.

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23

Milci, S., A. Goncu, Z. Alpkent, and H. Yaygin. "Chemical, microbiological and sensory characterization of Halloumi cheese produced from ovine, caprine and bovine milk." International Dairy Journal 15, no. 6-9 (June 2005): 625–30. http://dx.doi.org/10.1016/j.idairyj.2004.10.009.

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24

Faccia, M., A. Trani, G. Natrella, and G. Gambacorta. "Short communication: Chemical-sensory and volatile compound characterization of ricotta forte, a traditional fermented whey cheese." Journal of Dairy Science 101, no. 7 (July 2018): 5751–57. http://dx.doi.org/10.3168/jds.2018-14424.

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25

Wang, Shuqi, Yuan Chang, Bing Liu, Haitao Chen, Baoguo Sun, and Ning Zhang. "Characterization of the Key Aroma-Active Compounds in Yongchuan Douchi (Fermented Soybean) by Application of the Sensomics Approach." Molecules 26, no. 10 (May 20, 2021): 3048. http://dx.doi.org/10.3390/molecules26103048.

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Yongchuan douchi is a traditional fermented soya bean product which is popular in Chinese dishes due to its unique flavor. In this study, the key aroma-active compounds of Yongchuan douchi were characterized by the combined gas chromatography–olfactometry (GC–O) and gas chromatography−mass spectrometry (GC–MS) with sensory evaluation. In total, 49 aroma compounds were sniffed and identified, and 20 of them with high flavor dilution factors (FD) and odor activity values (OAVs) greater than one were screened by applied aroma extract dilution analysis (AEDA) and quantitated analysis. Finally, aroma recombination and omission experiments were performed and 10 aroma-active compounds were thought to have contributed significantly including 2,3-butanedione (butter, cheese), dimethyl trisulfide (garlic-like), acetic acid (pungent sour), acetylpyrazine (popcorn-like), 3-methylvaleric acid (sweaty), 4-methylvaleric acid (sweaty), 2-mehoxyphenol (smoky), maltol (caramel), γ-nonanolactone (coconut-like), eugenol (woody) and phenylacetic acid (flora). In addition, sensory evaluation showed that the flavor profile of Yongchuan douchi mainly consisted of sauce-like, sour, nutty, smoky, caramel and fruity notes.

26

Chun, SoonSil, Edgar Chambers, and Injun Han. "Development of a Sensory Flavor Lexicon for Mushrooms and Subsequent Characterization of Fresh and Dried Mushrooms." Foods 9, no. 8 (July 23, 2020): 980. http://dx.doi.org/10.3390/foods9080980.

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Mushrooms are a nutritious versatile ingredient in many food products. They are low in calories and have various potential medicinal properties as well. Surprisingly, little research on their descriptive sensory properties has been conducted. The objectives of this study were to a) establish a descriptive sensory flavor lexicon for the evaluation of fresh, dried, and powdered mushrooms and 2) use that lexicon to compare a selection of different mushrooms of various species and in fresh dried and powdered forms. A lexicon for describing mushroom was developed using a consensus profile method. A highly trained, descriptive sensory panel identified, defined, and referenced 27 flavor attributes for commercially available mushroom samples prepared as “meat” and broth. Attributes could be grouped in categories such as musty (dusty/papery, earthy/humus, earthy/damp, earthy/potato, fermented, leather (new), leather (old), mold/cheesy, moldy/damp, mushroomy), and other attributes such as fishy, shell fish, woody, nutty, brown, green, cardboard, burnt/ashy, potato, umami, protein (vegetable), yeasty, bitter, salty, sweet aromatics, sour, and astringent. Samples were then tested in three replications and mean values were compared statistically. In addition, principal component analysis was used to understand the characteristics of mushrooms evaluated. Dried mushrooms showed bitter, burnt, musty/dusty, astringent, old leather, and fresh mushroom characteristics and fresh mushroom showed umami, sweet, earthy/potato, earthy/damp, yeasty, and fermented. Mushrooms were grouped and differentiated in similar ways regardless of whether they were tested as broth or “meat”. Mushroom growers, product developers, chefs and other culinary professionals, sensory scientists, researchers, the food industry, and ultimately consumers will benefit from this lexicon describing a wide variety of mushroom flavor properties.

27

Luo, Siyi (Rossie), Timothy A. DeMarsh, Dana deRiancho, Alina Stelick, and Samuel D. Alcaine. "Characterization of the Fermentation and Sensory Profiles of Novel Yeast-Fermented Acid Whey Beverages." Foods 10, no. 6 (May 27, 2021): 1204. http://dx.doi.org/10.3390/foods10061204.

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Acid whey is a by-product generated in large quantities during dairy processing, and is characterized by its low pH and high chemical oxygen demand. Due to a lack of reliable disposal pathways, acid whey currently presents a major sustainability challenge to the dairy industry. The study presented in this paper proposes a solution to this issue by transforming yogurt acid whey (YAW) into potentially palatable and marketable beverages through yeast fermentation. In this study, five prototypes were developed and fermented by Kluyveromyces marxianus, Brettanomyces bruxellensis, Brettanomyces claussenii, Saccharomyces cerevisiae (strain: Hornindal kveik), and IOC Be Fruits (IOCBF) S. cerevisiae, respectively. Their fermentation profiles were characterized by changes in density, pH, cell count, and concentrations of ethanol and organic acids. The prototypes were also evaluated on 26 sensory attributes, which were generated through a training session with 14 participants. While S. cerevisiae (IOCBF) underwent the fastest fermentation (8 days) and B. claussenii the slowest (21 days), K. marxianus and S. cerevisiae (Hornindal kveik) showed similar fermentation rates, finishing on day 20. The change in pH of the fermentate was similar for all five strains (from around 4.45 to between 4.25 and 4.31). Cell counts remained stable throughout the fermentation for all five strains (at around 6 log colony-forming units (CFU)/mL) except in the case of S. cerevisiae (Hornindal kveik), which ultimately decreased by 1.63 log CFU/mL. B. bruxellensis was the only strain unable to utilize all of the sugars in the substrate, with residual galactose remaining after fermentation. While both S. cerevisiae (IOCBF)- and B. claussenii-fermented samples were characterized by a fruity apple aroma, the former also had an aroma characteristic of lactic acid, dairy products, bakeries and yeast. A chemical odor characteristic of petroleum, gasoline or solvents, was perceived in samples fermented by B. bruxellensis and K. marxianus. An aroma of poorly aged or rancid cheese or milk also resulted from B. bruxellensis fermentation. In terms of appearance and mouthfeel, the S. cerevisiae (IOCBF)-fermented sample was rated the cloudiest, with the heaviest body. This study provides a toolkit for product development in a potential dairy-based category of fermented alcoholic beverages, which can increase revenue for the dairy industry by upcycling the common waste product YAW.

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Pontonio, Erica, Marco Montemurro, Gina Valeria De Gennaro, Valerio Miceli, and Carlo Giuseppe Rizzello. "Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese." Foods 10, no. 11 (October 25, 2021): 2573. http://dx.doi.org/10.3390/foods10112573.

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Aiming at valorizing the ricotta cheese exhausted whey (RCEW), one of the most abundant by-products from the dairy industry, a biotechnological protocol to obtain bioactive peptides with angiotensin-I-converting enzyme (ACE)—inhibitory activity was set up. The approach was based on the combination of membrane filtration and fermentation. A Lactobacillus helveticus strain selected to be used as starter for the fermentation of the ultrafiltration protein-rich retentate (R-UF) obtained from RCEW. The fermented R-UF was characterized by a high anti-ACE activity. Peptides responsible for the bioactivity were purified and identified through nano-LC–ESI–MS/MS. The sequences identified in the purified active fractions of the fermented R-UF showed partial or complete overlapping with previously reported κ-casein antihypertensive fragments. The fermented R-UF was spray-dried and used to enrich ricotta cheese at different fortification level (1 and 5% w/w). An integrated approach including the assessment of the microbiological, chemical, functional, textural, and sensory properties was used to characterize the fortified products. A significantly higher anti-ACE activity was found in the ricotta cheese fortified with fermented R-UF as compared to the control and to the samples obtained with the unfermented R-UF fraction at the same levels of fortification. In particular, a 100 g portion of the ricotta cheese produced at 5% fortification level contained circa 30 mg of bioactive peptides. The fortification led to a moderate acidification, increased hardness and chewiness, and decreased the milk odor and taste of the ricotta cheese as compared to the control, while flavor persistence and sapidity improved.

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Benamara, R. N., L. Gemelas, K. Ibri, B. Moussa-Boudjemaa, and Y. Demarigny. "Sensory, microbiological and physico-chemical characterization of Klila, a traditional cheese made in the south-west of Algeria." African Journal of Microbiology Research 10, no. 41 (November 7, 2016): 1728–38. http://dx.doi.org/10.5897/ajmr2016.8264.

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30

Brighenti, M., S. Govindasamy-Lucey, K. Lim, K. Nelson, and J. A. Lucey. "Characterization of the Rheological, Textural, and Sensory Properties of Samples of Commercial US Cream Cheese with Different Fat Contents." Journal of Dairy Science 91, no. 12 (December 2008): 4501–17. http://dx.doi.org/10.3168/jds.2008-1322.

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31

Chen, Chen, Zheng Liu, Haiyan Yu, Xinman Lou, Juan Huang, Haibin Yuan, Bei Wang, Zhiyuan Xu, and Huaixiang Tian. "Characterization of Six Lactones in Cheddar Cheese and Their Sensory Interactions Studied by Odor Activity Values and Feller’s Additive Model." Journal of Agricultural and Food Chemistry 70, no. 1 (December 27, 2021): 301–8. http://dx.doi.org/10.1021/acs.jafc.1c07924.

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32

Monga, Anirudh, Manoj J. Dev, and Rekha S. Singhal. "Cottage cheese from blends of fresh green peas (Pisum sativum L.) and dairy milk (pEaneer): Preparation, characterization, and sensory evaluation." LWT 160 (April 2022): 113263. http://dx.doi.org/10.1016/j.lwt.2022.113263.

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Darwish, M., and M. Taher. "Characterization of Transglutaminase Isolated from Rosemary Leaves, and Development of Chemical, Rheological and Sensory Properties of Kareish Cheese Made with Transglutaminase." Journal of Food and Dairy Sciences 8, no. 2 (February 7, 2017): 79–86. http://dx.doi.org/10.21608/jfds.2017.37125.

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34

Benheddi, Wafaa, and Amina Hellal. "Technological characterization and sensory evaluation of a traditional Algerian fresh cheese clotted with Cynara cardunculus L. flowers and lactic acid bacteria." Journal of Food Science and Technology 56, no. 7 (June 10, 2019): 3431–38. http://dx.doi.org/10.1007/s13197-019-03828-0.

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35

FERNÁNDEZ-GARCÍA, ESTRELLA, CARMEN SERRANO, and MANUEL NUÑEZ. "Volatile fraction and sensory characteristics of Manchego cheese. 2. Seasonal variation." Journal of Dairy Research 69, no. 4 (November 2002): 595–604. http://dx.doi.org/10.1017/s0022029902005800.

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An automatic purge and trap apparatus, coupled to a GC-MS was used to study the seasonal variability of the volatile fraction of raw milk Manchego cheese. Both season and dairy significantly affected abundance of most volatile compounds. Most aldehydes, methyl ketones, n-alcohols, and secondary alcohols reached significantly higher concentrations in spring cheeses. Branched chain alcohols showed significantly higher concentrations in autumn and winter cheeses, while significantly higher amounts of diketones were found in summer cheeses. Most ethyl esters reached higher concentrations in spring and winter cheeses and lower in autumn cheeses. Lower concentrations of α-pinene were found in spring cheeses, and higher amounts of limonene were observed in winter cheeses. Heptane and octane were significantly more abundant in summer cheeses. No significant seasonal differences were found either for quality or intensity scores.

36

Yang, Wei, Yao Xu, Dong Jing Zhang, Yan Xing Zhao, and Zheng Zhao. "Effects of High Pressure Treatments on the Ripening of Hard Cheeses." Applied Mechanics and Materials 464 (November 2013): 98–102. http://dx.doi.org/10.4028/www.scientific.net/amm.464.98.

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The effects of high-pressure (HP) treatments (200, 300, 400 and 500MPa for 10 min, 2P to 5P) applied on day 1 to accelerate the ripening of hard cheeses. The proteolysis, lipolysis, texture and sensory properties were studied in 90 days at 10°C. HP treatments increased proteolysis and sensory properties at all stages of ripening in all treated cheeses, furthermore, higher hydrolysis and sensory properties were found in 3P cheeses. However, HP treatments had no positive effects on cheeses lipolysis development, especially, in 5P cheeses.

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Darwish, M., Asmaa El-Awady, and M. Mostafa. "Extraction, Purification and Characterization of Transglutaminase from Silver Beet Leaves and its Effect on Sensory, Chemical and Rheological Properties of Kareish Cheese." Journal of Food and Dairy Sciences 10, no. 12 (December 1, 2019): 495–501. http://dx.doi.org/10.21608/jfds.2019.71368.

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Esmaeilzadeh, Peiman, Mohammad Reza Ehsani, Maryam Mizani, and Mohammad Hadi Givianrad. "Characterization of a traditional ripened cheese, Kurdish Kope: Lipolysis, lactate metabolism, the release profile of volatile compounds, and correlations with sensory characteristics." Journal of Food Science 86, no. 8 (July 19, 2021): 3303–21. http://dx.doi.org/10.1111/1750-3841.15830.

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39

Ulbad, Tougan P., Hongbete Franck, Konate Adama, Souho Tiatou, Assa R. A. Rebecca, Domingo A. Ilonka, Beckers Yves, Sindic Sindic Marianne, and Thewis André. "Color (CIE L*, a*, b*), Nutritional and Sensory Characterization of Artisanal “Wagashi” Cheese Processed from Borgou and Azawak Cow Milks in Benin." International Journal of Food Science and Agriculture 5, no. 3 (September 10, 2021): 530–37. http://dx.doi.org/10.26855/ijfsa.2021.09.025.

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40

Silva, Rita C. S. N., Valéria P. R. Minim, Márcia C. R. T. Vidigal, Alexandre N. Silva, Andréa A. Simiqueli, and Luís A. Minim. "Sensory and Instrumental Consistency of Processed Cheeses." Journal of Food Research 1, no. 3 (July 17, 2012): 204. http://dx.doi.org/10.5539/jfr.v1n3p204.

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<p>The objective of this study was to evaluate the instrumental and sensory texture of seven cheeses, as well as correlate sensory measurements of texture with mechanical properties. The cheeses were composed of different types of basic mass (casein and whey proteins) and emulsifying salts. Instrumental analysis of texture was performed using the universal mechanical testing machine (Instron) for determining the properties of firmness, elasticity, adhesiveness, gumminess, chewiness and cohesiveness. Data was analyzed using the principal component analysis and clustering analysis. Sensory texture was evaluated by a group of semi-trained assessors according to the ranking-difference test for texture of the products. The results were analyzed by the Friedman test; while sensory and instrumental texture measurements were correlated by the Spearman correlation coefficient. With regard to sensory and instrumental texture of the cheeses, the formation of three groups was observed: a first group consisting of cheeses with intermediate texture, another consisting of softer products and a third group formed of more consistent cheeses. Texture differences of the cheeses were determined by their protein and emulsifying agent composition. Sensory consistency presented a significant correlation (|r<sub>s</sub>| > 0.90 and p < 0.01) with the properties of mechanical: firmness, adhesiveness, chewiness and elasticity. On the other hand, the sensory texture measurement is not correlated with the instrumental measurements of gumminess and cohesiveness, indicating that they do not reflect the human perception of cheese texture.</p>

41

DRAKE, M. A., W. HERFETT, T. D. BOYLSTON, and B. G. SWANSON. "Sensory Evaluation of Reduced Fat Cheeses." Journal of Food Science 60, no. 5 (September 1995): 898–901. http://dx.doi.org/10.1111/j.1365-2621.1995.tb06256.x.

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42

Bárcenas, P., F. J. Pérez Elortondo, J. Salmerón, and M. Albisu. "Sensory Profile of Ewe’s Milk Cheeses." Food Science and Technology International 7, no. 4 (August 2001): 347–53. http://dx.doi.org/10.1106/2w5m-6kyw-4e5w-nf8a.

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Sensory profiles for several ewe’s milk cheeses were developed and main sensory differences evaluated using a specifically designed methodology. It was stated that the existence of several clearly defined groups of sensory terms were negatively correlated. One group consisted of the attributes odor intensity, sharp odor, brine odor, rennet flavor, and butyric acid flavor. The other group consisted of milky odor, toasty odor, buttery odor and flavor, nutty flavor, and sweet flavor. Results pointed out that every descriptor except surface roughness showed a significant difference ( p< 0.01) among the samples. Main sensory differences were basically attributable to different manufacturing technologies as well as different ripening periods.

43

Bárcenas, P., F. J. Pérez Elortondo, J. Salmerón, and M. Albisu. "Sensory Profile of Ewe's Milk Cheeses." Food Science and Technology International 7, no. 4 (August 1, 2001): 347–53. http://dx.doi.org/10.1177/108201301772660583.

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44

Papetti, P., and A. Carelli. "Composition and sensory analysis for quality evaluation of a typical Italian cheese: influence of ripening period." Czech Journal of Food Sciences 31, No. 5 (September 9, 2013): 438–44. http://dx.doi.org/10.17221/447/2012-cjfs.

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Caciottina massaggiata di Amaseno, a typical dairy product of the Lazio Region prepared from buffalo milk, was analysed for moisture, fat, protein, pH, and acidity content at different storage (0, 3, 6, and 9 months after production). Cheeses were also evaluated for various sensory attributes (taste, flavour, texture, and overall acceptability) during storage. We evaluated the flavour profile and acceptability of Caciottina cheeses of varying maturity using a descriptive analysis. Descriptive sensory profiles of selected cheeses were determined using a trained panel (n = 12) and an established cheese flavour sensory language. In quantitative descriptive analysis a trained panel rated the cheeses for colour, odour, taste and texture. In the affective tests the panellists evaluated the samples for overall quality. The results proved that months of production had significant effects on the sensory quality of the cheeses.

45

FERNÁNDEZ-GARCÍA, ESTRELLA, MARÍA CARBONELL, and MANUEL NUÑEZ. "Volatile fraction and sensory characteristics of Manchego cheese. 1. Comparison of raw and pasteurized milk cheese." Journal of Dairy Research 69, no. 4 (November 2002): 579–93. http://dx.doi.org/10.1017/s0022029902005794.

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Manchego cheese can be manufactured from raw or pasteurized ewes' milk. An automatic purge and trap apparatus, coupled to a GC-MS was used to isolate, identify and compare the relative amounts of the volatile components of raw and pasteurized Manchego cheese during ripening. The majority of volatile compounds were more abundant in raw milk (RM) cheeses than in pasteurized milk (PM) cheeses. Alcohols and esters predominated in the profile of RM Manchego cheese, while methyl-ketones and 2,3-butanedione were quantitatively important in PM cheeses. Branched chain alcohols were much more abundant in RM cheeses. The discriminant analysis separated 100% samples into RM or PM cheeses by using only 16 volatile compounds. Aroma intensity was correlated with esters, branched chain aldehydes and branched chain alcohols in RM cheeses, and with esters, branched chain aldehydes, 2-methyl ketones and 2-alkanols in PM cheeses. Diacetyl was positively correlated with the aroma attribute ‘toasted’ and negatively correlated with aroma quality in PM cheeses.

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Torres, F. R., E. A. Esmerino, B. Thomas Carr, L. L. Ferrão, D. Granato, T. C. Pimentel, H. M. A. Bolini, M. Q. Freitas, and A. G. Cruz. "Rapid consumer-based sensory characterization of requeijão cremoso, a spreadable processed cheese: Performance of new statistical approaches to evaluate check-all-that-apply data." Journal of Dairy Science 100, no. 8 (August 2017): 6100–6110. http://dx.doi.org/10.3168/jds.2016-12516.

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47

Gulzar, Nabila, Aysha Sameen, Rana Muhammad Aadil, Amna Sahar, Saima Rafiq, Nuzhat Huma, Muhammad Nadeem, Rizwan Arshad, and Iqra Muqadas Saleem. "Descriptive Sensory Analysis of Pizza Cheese Made from Mozzarella and Semi-Ripened Cheddar Cheese Under Microwave and Conventional Cooking." Foods 9, no. 2 (February 19, 2020): 214. http://dx.doi.org/10.3390/foods9020214.

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The present study used descriptive sensory analysis (DSA) to compare Pizza cheeses prepared from various combinations of fresh Mozzarella and semi-ripened Cheddar cheeses and cooked under conventional and microwave cooking methods. A cheese sensory lexicon was developed, and descriptive sensory profiles of the Pizza cheeses were evaluated using a panel of semi-trained judges (n = 12). The following characteristics, flavor (cheddar, acidic, rancid, bitter, salty, creamy, and moldy), texture (stringiness, stretchability, firmness, and tooth pull), and appearance (meltability, oiliness, edge browning, and surface rupture) of Pizza cheeses were analyzed and compared with control samples. The sensory analysis of Pizza cheeses showed more preference toward a higher level of ripened Cheddar cheese (4 months), which was cooked using the microwave. However, the scores for texture properties were decreased with the addition of the semi-ripened cheese. The scores for stretchability and tooth pull were high in the microwave cooked samples compared with the conventionally cooked samples. The appearance attributes (meltability, oiliness, and edge browning) scores were increased with the increasing of ripened Cheddar cheese content while surface rupture was decreased. Microwave cooked Pizza cheese showed better meltability and oiliness but lower edge browning scores. The results showed that amalgamations of fresh Mozzarella and semi-ripened Cheddar cheese had a significant (p < 0.05) and positive effects on the sensory qualities of Pizza cheeses.

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BUCHIN, SOLANGE, BRUNO MARTIN, DIDIER DUPONT, ANDRE BORNARD, and CHRISTINE ACHILLEOS. "Influence of the composition of Alpine highland pasture on the chemical, rheological and sensory properties of cheese." Journal of Dairy Research 66, no. 4 (November 1999): 579–88. http://dx.doi.org/10.1017/s0022029999003842.

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A study was undertaken to compare the chemical and sensory characteristics of Abondance cheeses made with milk from animals grazing areas within the same highland pasture, but with different predominant plants. Nine cheeses made during the last 3 d of three successive 7 d periods were evaluated. The animals grazed on the southern side of the highland pasture during the first period (15–21 June), on the northern side during the second period (22–29 June) and returned to the southern side for the third period (30 June–6 July). The gross composition of the cheeses did not vary between periods. ‘North’ cheeses contained more plasmin, γ-casein, αs1-I-casein and water-soluble N than ‘south’ cheeses. Both sensory and instrumental measurements indicated that north cheeses were less firm, stickier and more easily fractured than south cheeses. North cheeses were also more salty, bitter and persistent. Their overall aroma was more intense and they had more intense sour, burnt, toasted, fermented vegetable and sweat aromas, but less intense toffee, exotic fruit and acid milk aromas. The texture differences noted between the cheeses from milk produced on the two areas may come from differences in primary proteolysis, partly due to different amounts of plasmin and plasminogen in milk and in cheeses. The aroma differences were related to differences in volatile compounds. Some compounds had a microbial origin, while some others may have come from the pasture.

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Castilho, Ana Carolina B., Ana Paula Stafussa, Jéssica Caroline B. Ribeiro, Magali S. dos Santos Pozza, Hélène Tormo, and Grasiele S. Madrona. "Quality assessment of artisanal cheeses in the northwest region of Paraná." Journal of Dairy Research 88, no. 1 (February 2021): 95–97. http://dx.doi.org/10.1017/s0022029921000030.

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AbstractArtisanal unripened cheeses produced in northwestern Paraná, Brazil, were studied for microbiological quality and sensory quality. The cheeses analyzed showed high counts of aerobic mesophilic microorganisms and S. aureus. However, even with the results showing poor microbiological quality, from a sensory point of view, consumers considered cheeses acceptable (high acceptance index). The results may indicate that there is still a lack of training and knowledge of production procedures to reduce microbiological contamination of artisanal cheese produced in northwestern Paraná.

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Boukria, Oumayma, El Mestafa El Hadrami, Sofiane Boudalia, Jasur Safarov, Françoise Leriche, and Abderrahmane Aït-Kaddour. "The Effect of Mixing Milk of Different Species on Chemical, Physicochemical, and Sensory Features of Cheeses: A Review." Foods 9, no. 9 (September 17, 2020): 1309. http://dx.doi.org/10.3390/foods9091309.

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The yield and quality of cheese are associated with the composition, physicochemical, sensory, rheological, and microbiological properties of milk and with the technology applied to the milk before and/or during cheese processing. This review describes the most important research on cheeses obtained from processing mixtures of different milk species and discusses the effect of milk mixtures (i.e., species and mixture ratios) on composition, physicochemical, sensory, rheological, and microbiological properties of cheeses. More specifically, the present review paper will gather and focus only on studies that have provided a clear comparison between cheeses produced from a mixture of two milk species to cheeses produced from only one species.