An international ring trial for the sensory evaluation of raw ewes’ milk cheese texture

Bárcenas, P.; Elortondo, Francisco José Pérez; Albisu, M.; Mège, Jacky; Roseiro, Luísa B.; Scintu, Maria Francesca; Torre, P.; Loygorri, Susana; Lavanchy, P.

doi:10.1016/j.idairyj.2006.12.012

Cited by 19 publications

(15 citation statements)

References 22 publications

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“…Cheeses were scored (Madkor et al, 2000) from 0 to 10 for attributes, which included aroma intensity, flavor (0 = none, 10 = aged), aftertaste (the persistence of positive taste sensations perceived after ingestion; 0 = none, 10 = intense), friability (the capacity of a sample to break up into numerous pieces from the beginning of mastication; 0 = no breaking, 10 = intense breaking), solubility (a sensation which emerges when sample melts extremely fast in the saliva; 0 = no melting, 10 = intense melting; Bàrcenas et al, 2007), and overall acceptability (0 = dislike very much, 10 = like very much). The sensory attributes were discussed with the assessors during the introductory sensory training sessions; paper ballots were used.…”

Section: Sensory Analysismentioning

confidence: 99%

Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese

Calasso

Mancini

Cagno

et al. 2015

Journal of Dairy Science

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Freeze-dried cell-free extracts (CFE) from Lactobacillus casei LC01, Weissella cibaria 1XF5, Hafnia alvei Moller ATCC 51815, and Debaryomyces hansenii LCF-558 were used as sources of enzyme activities for conditioning the ripening of ewe milk cheese. Compared with control cheese (CC), CFE did not affect the gross composition and the growth of the main microbial groups of the cheeses. As shown through urea-PAGE electrophoresis of the pH 4.6-soluble nitrogen fraction and the analysis of free AA, the secondary proteolysis of the cheeses with CFE added was markedly differed from that of the CC. Compared with CC, several enzyme activities were higher in the water-soluble extracts from cheeses made with CFE. In agreement, the levels of 49 volatile compounds significantly differentiated CC from the cheeses made with CFE. The level of some alcohols, ketones, sulfur compounds, and furans were the lowest in the CC, whereas most aldehydes were the highest. Each CFE seemed to affect a specific class of chemical compounds (e.g., the CFE from H. alvei ATCC 51815 mainly influenced the synthesis of sulfur compounds). Apart from the microbial source used, the cheeses with the addition of CFE showed higher score for acceptability than the control cheese. Cheese ripening was accelerated or conditioned using CFE as sources of tailored enzyme activities.

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Section: Sensory Analysismentioning

confidence: 99%

Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese

Calasso

Mancini

Cagno

et al. 2015

Journal of Dairy Science

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“…The measuring run was 5.0 mm and the initial force was 0N. The uniaxial compression test was performed in two successive cycles, and textural parameters were calculated as described by Bárcenas et al (2007).…”

Section: Capillary Zone Electrophoresis (Cze)mentioning

confidence: 99%

Study of Mucor spp. in semi-hard cheese ripening

Zhang

Zhao

2010

J Food Sci Technol

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A strain of Mucor spp. isolated from a fermented soybean food in central China was smeared on the surface of semi-hard cheese to investigate its role in cheese ripening. Cheese ripening indices showed increase by 3-4 fold upon ripening of cheese for 90 days. Electrophoretic studies revealed that caseins in the cheese were degraded gradually during ripening forming several low molecular weight peptides, especially of 14.4 kDa. Texture profile analysis and microstructure study of the cheese showed that the proteolytic activity of Mucor led to desirable texture development in ripened cheese. The study indicates that the strain of Mucor used in the experiment has desirable proteolytic capability for use in cheese system.

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“…[11] In addition, sensory response to a mechanical stimulus of food is nonlinear and is affected by several factors involving adaptation and fatigue, [12] training level of the participants. [13] There are several methods used in the food industry to determine textural properties. Texture profile analysis is one of the methods widely performed to determine hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, and resilience values of the food products.…”

Section: Introductionmentioning

confidence: 99%

Classification of Kashar Cheeses Based on Their Chemical, Color and Instrumental Textural Characteristics Using Principal Component and Hierarchical Cluster Analysis

Eroglu

Doğan

Toker

et al. 2015

International Journal of Food Properties

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Principal component analysis and hierarchical cluster analysis were applied to investigate physicochemical and instrumental textural properties of fresh kashar cheese. Four different principal components sufficiently explained the variability in the cheese samples. In addition, hierarchical cluster analysis was performed to group the kashar cheese samples regarding physicochemical and instrumental textural properties. Instrumental textural properties indicated greater variability than chemical composition of cheese samples. Principal component analysis revealed that color parameters were positively correlated with textural and chemical parameters. The results of this study revealed that other parameters rather than chemical composition would be effective on the instrumental textural properties. It was proved that principal component analysis was a very effective statistical tool to determine quality of cheese samples. According to the principal component analysis and hierarchical cluster analysis results, the attributes defining the kashar cheese samples were determined to be primarily the texture profile analysis parameters.

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An international ring trial for the sensory evaluation of raw ewes’ milk cheese texture

Cited by 19 publications

References 22 publications

Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese

Microbial cell-free extracts as sources of enzyme activities to be used for enhancement flavor development of ewe milk cheese

Study of Mucor spp. in semi-hard cheese ripening

Classification of Kashar Cheeses Based on Their Chemical, Color and Instrumental Textural Characteristics Using Principal Component and Hierarchical Cluster Analysis

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