Characteristics of Gouda cheese supplemented with fruit liquors

Abstract

This study was conducted in order to evaluate the quality characteristics of Gouda cheeses supplemented with fruit liquor (Prunusmume or Cornus officinalis). Fruit liquor was supplemented to Gouda cheeses during preparation. Changes in chemical composition, lactic acid bacterial population, pH, water-soluble nitrogen, sensory characteristics, and proteolysis were monitored in the prepared ripened cheese. The electrophoresis patterns of cheese proteins, fruit liquor functional component concentrations, and the flavonoid content of the cheeses were also determined. The addition of fruit liquor did not affect (p> 0.05) the appearance or sensory characteristics of the cheeses. Higher amounts of crude ash, mineral, and flavonoids (p< 0.05) were observed in the liquor supplemented cheese than in the control cheese. Findings from this study suggest that wine supplemented Gouda could provide additional nutrients while maintaining flavor and quality.

Effects of different coagulants on the physico-chemical, microbial and sensory properties of Wara, a Nigerian soft soy-cheese

“…The ash content of lime coagulated cheese was significantly high (p ≤ 0.05) than alum and steep water coagulated cheeses. This result agrees with Choi et al (2015) and Song et al (1997) who reported a significant (p < 0.05) increase in the ash content of gouda cheese supplemented with PM fruit liquor over the control. The ash content in this study (2.63 to 3.21%) agrees with 2.57 to 3.95% for six Mexican cheeses (Caro et al, 2014).…”

“…The carbohydrate content ranged from 8.09 to 13.01% with alum having the highest value (13.01%). Similar result was reported by Choi et al (2015) in gouda cheeses.…”

“…Lime coagulated cheese significantly (p < 0.05) had the highest fat content, while steep water and alum coagulated cheeses had the least values. The significantly (p < 0.05) higher fat content of lime coagulated cheese agrees with Choi et al (2015) who reported an increase in the fat content of cheese supplemented with CO fruit liquor over the control. The result obtained in this study (38.85%) is high compared with 31.22 to 33.52% and 18.80 to 31.80% for gouda cheeses supplemented with two fruit liquors and six Mexican cheeses, respectively (Caro et al, 2014;Choi et al, 2015).…”

“…These results contradict Omotosho et al (2011) who reported that cheeses from cow milk had no significant moisture difference in all coagulants used. In such perishable food product, high moisture content is not preferred (Andreatta et al, 2009;Choi et al, 2015). The ash content is a measure of mineral elements in a food.…”

Potential biogenic amine-producing bacteria in ripened cheeses

“…Comparing present results with Choi et al (2015), it is possible to say that moisture and ash values were very similar, protein values were higher in eight cheeses studied and all fat values were lower, and all eight pH values were lower than 6.0 while Gouda´s pH varied between 5.24 and 8.20. Narimatsu et al (2003) found the following values in your experiment with Prato cheese: pH 5.41, titratable acidity 0.57, fat 24.89, moisture 48.4, total solids 51.6, protein 18.16, ash 3.73, chlorides 1.63.…”