Changes in the Perceived Textural Properties of Cheddar Cheese During Maturation

Hort, Joanne; Grys, Geoff Le; Woodman, John S.

doi:10.1111/j.1745-459x.1997.tb00066.x

Cited by 13 publications

(8 citation statements)

References 9 publications

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“…Similar results were reported by Fernández-Salguero et al (2002) and Prados et al (2007). Firmness was significantly higher (P < 0.05) for cheeses made with CR, compared with cheeses made with PPC or CR/PPC, as has been reported by Hort, Legrys, and Woodman (1997) in Cheddar cheese and Prados et al (2007) in Manchego cheese.…”

Section: Resultssupporting

confidence: 92%

“…In studies by Hort et al (1997) and Tejada, Gómez, and Fernández-Salguero (2007), a direct correlation between proteolysis and creaminess was observed. Initial hydrolysis of bovine a s1 -casein by C. cardunculus proteinases occurs at Phe 23 -Phe 24 , cleavage of which causes a concomitant softening of cheese texture (O'Mahony et al, 2003).…”

Section: Sensory Evaluationmentioning

confidence: 77%

See 1 more Smart Citation

Proteolysis, microbiology and sensory properties of ewes’ milk cheese produced with plant coagulant from cardoon Cynara cardunculus, calf rennet or a mixture thereof

Galán

Cabezas

Fernández-Salguero

2012

International Dairy Journal

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Section: Resultssupporting

confidence: 92%

Section: Sensory Evaluationmentioning

confidence: 77%

Proteolysis, microbiology and sensory properties of ewes’ milk cheese produced with plant coagulant from cardoon Cynara cardunculus, calf rennet or a mixture thereof

Galán

Cabezas

Fernández-Salguero

2012

International Dairy Journal

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“…Texture characteristics, elasticity and deformability, showed similar results without any significant change, only at the end of ripening both characteristics decreased in 30% FDM cheese because of the harder nature of cheese in this period. This is in agreement with HORT et al (1997b), who found older Cheddar cheese less springy and creamier. On the other hand, 45% FDM cheeses were getting softer with the increased age.…”

supporting

confidence: 82%

The relationships between the chemical, dielectric and sensory properties of Edam cheese during ripening

Kubiš¹,

Křivánek²,

Gajdůšek³

2001

Czech J. Food Sci.

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Proteolysis, dielectric properties and sensory data were measured during ripening of Edam type cheese (30% and 45% FDM). Cheese of different age (1-25 weeks) was analysed. Dielectric properties were used as a method for assessing proteolysis. Permitivity had significantly similar continuance as pH 4.4 total soluble N, both in opposite to sweet milky taste, during ripening period. This paper offers dielectric properties as useful characteristics for assessing proteolysis in cheese.Keywords: Edam cheese; proteolysis; dielectric properties; permitivity; sensory analysis; ripening 86Vol. 18, Czech J. Food Sci.(FDM). The factory processes about 50 000 l of milk a day in a standard manufacturing schedule. Approximately ten lots of 210 Edam blocks are produced. Immediately after salting, six randomly chosen blocks from different batches were cut to thick (about 0.5 kg) slices, five slices each, and vacuum-packed in cryovac foil. Samples were stored at 10°C for future measurements. Immediately after unwrapping from the foil, a 70 by 70 mm sample, 6 mm thick, was taken from the centre of each slice. A continuous measurement of dielectric properties followed.Chemical Analysis: All cheeses were analysed for dry matter (DM, expressed in g/100 g of cheese, oven dried at 102°C for 4 hrs), fat (F, g/100g, acidobutyrimetric method according to VAN GULIK, ISO 3433 [1975 -Sýry. Stanovení obsahu tuku v sýrech. Metoda Van Gulik]), tyrosine, tryptophan and total soluble N according to the spectrophotometric method by VAKALERIS and PRICE (1959).Dielectric Measurements: Samples were analysed at storing temperature 10°C. Fig. 1 represents a schematic diagram of the measuring instrument.The generator produces standard microwave signal with frequency 10 GHz. The phase of the signal in the measuring section is changed when passing through cheese sample. The alternation of the phase is measured in the phase move and changes the phase to the original. The ampli- Sensory Evaluation: Four sensory panellists, familiar with Edam cheese properties, performed the appraisal of sensory characteristics. Middle of the sliced piece was taken for sensory assessment. Colour, sour and milk smells, texture characteristics elasticity and deformability and flavour descriptors salt, bitter, sour, sweet and nutty were graded. All characteristics were graded zero to seven (integers only). The scores presented are the means of grading by all panellists. RESULTS AND DISCUSSIONBasic parameters (dry matter and fat), which characterise the tested Edam cheese more closely, are summarised in Table 1. These parameters do not change during the ripening process because of the presence of foil on cheese surface, so they were not measured again.As can be seen from our results, the methods used offer sufficient distinguishing among given samples of different age (Table 2). Each value is a mean of six measurements. The results show an increase of soluble tyrosine, tryptophan and also of total soluble N with prolonged tude of the signal passing through the sample is lower...

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“…Although it is known that the texture of cheeses changes during the ripening time, (HORT et al, 1996), in hedonic terms there was no influence on the consumers.…”

Section: Resultsmentioning

confidence: 99%

Acceptance of Santo Giorno cheese typical of the Southwestern region of Paraná, Brazil

et al. 2017

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Santo Giorno cheese, obtained from raw milk and selected autochthonous starters, is emerging as the newest typical food product from the Southwestern region of Paraná, Brazil. The objective of this study was to evaluate the acceptance of the cheese with two ripening times of 60 and 180 days, produced in two dairy factories, testing two starters and two preservatives. Subjective sensory evaluation was applied using 129 consumers and hedonic scales for the attributes and for purchasing intent. A questionnaire involving the rate of cheese consumption was also used. The results suggested good reproducibility of the cheese preparation by the dairy factories, with no significant differences between the type of preservative used and the suitability of the two types of starter tested. An inverse relationship between hedonic scores for attributes (appearance, color, odor, texture, flavor) and ripening time was observed, except for texture. By applying multinomial logistic regression and a box plot analysis, a significant effect of age on cheese purchasing intent was verified, with a mean acceptance rate of 87.8% for 60 days ageing and 81.8% for 180 days ageing. Results revealed a possible Santo Giorno cheese public of older consumers who had a cheese consuming habit.

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Changes in the Perceived Textural Properties of Cheddar Cheese During Maturation

Cited by 13 publications

References 9 publications

Proteolysis, microbiology and sensory properties of ewes’ milk cheese produced with plant coagulant from cardoon Cynara cardunculus, calf rennet or a mixture thereof

Proteolysis, microbiology and sensory properties of ewes’ milk cheese produced with plant coagulant from cardoon Cynara cardunculus, calf rennet or a mixture thereof

The relationships between the chemical, dielectric and sensory properties of Edam cheese during ripening

Acceptance of Santo Giorno cheese typical of the Southwestern region of Paraná, Brazil

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