Composition and sensory analysis for quality evaluation of a typical Italian cheese: influence of ripening period

Papetti, Patrizia; Carelli, Angela

doi:10.17221/447/2012-cjfs

Cited by 25 publications

(15 citation statements)

References 29 publications

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“…This is similar to the findings of Papetti and Carelli (2013) who worked on composition and sensory analysis for quality evaluation of a typical Italian cheese and revealed that cheese were evaluated for various sensory attributes (taste, flavour, texture, and overall acceptability) during storage. In the affective tests, the panellists evaluated the samples for overall quality.…”

Section: Discussionsupporting

confidence: 87%

Bio-preservation of Nigerian soft-white cheese in submerged consortium of bacteriocinogenic lactic acid bacteria culture

Mohammed¹,

Wartu²,

Aminu³

et al. 2018

Afr. J. Biotechnol.

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Bio-preservation of Nigerian soft-white cheese (wara) in submerged consortium of bacteriocinogenic lactic acid bacteria (LAB) culture was investigated. Lactobacillus acidophilus PIT17 and Lactococcus lactis PIT30 were isolated from pito using the pour plate technique on MRS medium. The selection of L. acidophilus PIT17 and L. lactis PIT30 for the bio-preservation studies were based on their ability to produce acidophilin and nisin to inhibit the growth of the test isolates. The 'wara' were submerged in consortia of the L. acidophilus PIT17 and L. lactis PIT30 culture and were kept/stored at 2, 4, 6, 8, and 10°C and at room temperature. The shelf-life of the wara alongside control was determined. Physicochemical and proximate analysis, microbial counts and organoleptic characteristics of the wara were also carried out before and after the bio-preservation. The shelf life of the wara were observed with a significant difference (p < 0.05) at storage temperatures of 2°C (5 days), 4°C (6 days), 6°C (4 days), 8°C (3 days), 10°C (6 days) and 24±1°C (3 days). The proximate analysis of wara showed significant difference (p < 0.05) at different storage temperatures employed. The total viable bacterial count (TVBC) of the cheese (wara) decreased significantly (p < 0.05) after 24 h of submerged bio-preservation of wara from 9.8 × 10 5 cfu/ml, 1.3 × 10 6 cfu/g to between 6.2 × 10 5 and 7.5 × 10 5 cfu/g. The organoleptic characteristics of wara revealed that there were significant difference (p < 0.05) in colour, texture, aroma, taste, and general acceptability.

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Section: Discussionsupporting

confidence: 87%

Bio-preservation of Nigerian soft-white cheese in submerged consortium of bacteriocinogenic lactic acid bacteria culture

Mohammed¹,

Wartu²,

Aminu³

et al. 2018

Afr. J. Biotechnol.

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“…In agreement with Papetti and Carelli (2013), ripening determined a gradual increment of the attribute "yellow" from 30 to 60 and 90 d (P < 0.05). Although only partially sustained by our instrumental findings, this result is supported by other studies showing that the b* index (yellowness) increases during cheese ripening (El-Nimr et al, 2010;Jung et al, 2013;Nedomová et al, 2017).…”

Section: Sensory Profile and Consumer Likingsupporting

confidence: 73%

Hay or silage? How the forage preservation method changes the volatile compounds and sensory properties of Caciocavallo cheese

Serrapica

Uzun

Masucci

et al. 2020

Journal of Dairy Science

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The aim of this study was to determine the effect of the forage preservation method (silage vs. hay) on volatile compounds and sensory properties of a traditional Caciocavallo cheese during ripening. A brown-midrib sudangrass hybrid was cultivated on a 7-ha field and at harvesting it was half ensiled in plastic silo bags and half dried to hay. Forty-four lactating cows were equally allotted into 2 groups fed a isonitrogenous and isoenergetic total mixed ration containing as the sole forage either sorghum hay (H group) or sorghum silage (S group). Milk from the 2 groups was used to produce 3 batches/diet of Caciocavallo ripened for 30, 60, and 90 d. Milk yield and composition as well as cheese chemical and fatty acid composition were not markedly affected by the diet treatment and ripening time. By contrast, ripening induced increased levels of the appearance attribute "yellowness," along with the "overall flavor," the odor/flavor attributes "butter" and "hay," the "salty," "bitter," and "umami" tastes, and the texture attribute "oiliness," whereas the appearance attribute "uniformity" and the texture attribute "elasticity" were reduced. The silage-based diet induced higher perceived intensities of several attributes such as "yellowness"; "overall flavor"; "butter"; "grass" and "hay" odor/flavors; "salty," "bitter," and "umami" tastes; and "tenderness" and "oiliness" textures. In S cheese we also observed higher amounts of ketones and fatty acids. Conversely, H cheese showed the terpene α-pinene, which was not detected in S cheese, and a higher intensity of the appearance attribute "uniformity." These differences allowed the trained panel to discriminate the products, determined an increased consumer liking for 90-d ripened cheese, and tended to increase consumer liking for hay cheese.

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“…A sensory analysis by an expert panel may be very useful for identifying sensory attributes characterizing the cheese made with jenny milk. By using descriptive profiling techniques, such as quantitative flavor profiling (Stampanoni, 1993), the Spectrum method (Meilgaard et al, 2006), and quantitative descriptive analysis (QDA; Stone et al, 2004), several specific sensory profile have been developed for different types of cheeses, such as Scamorza (Braghieri et al, 2015), Caciottina (Papetti and Carelli, 2013), Cheddar (Young et al, 2004), Swiss cheese (Liggett et al, 2008), and so on.…”

Section: Short Communicationmentioning

confidence: 99%

Short communication: Sensory profile and acceptability of a cow milk cheese manufactured by adding jenny milk

Cosentino

Faraone

Paolino

et al. 2016

Journal of Dairy Science

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The addition of jenny milk during cheesemaking has been recommended as a viable alternative to egg lysozyme for controlling late blowing defects. However, little is known on the sensory properties of the cheeses made with jenny milk. In this study, the effect of the addition of jenny milk during cheesemaking on sensory properties and consumer acceptability of cheese was evaluated. A sensory profile was carried out by 10 trained panelists on 4 cow milk cheese types. Two types of cheeses were made by adding jenny milk to cow milk during cheesemaking; the cheeses were then left to ripen for 45 and 120 d. The remaining 2 cheese types were made with only cow milk and were also left to ripen for 45 and 120 d. The attributes generated by a quantitative descriptive analysis sensory panel were effective for discriminating the 4 products. Among them, added jenny milk samples aged for 45 d had the highest intensity of some appearance descriptors (structure and color uniformity), as well as the highest intensity of sweetness. The analysis of acceptability data obtained from 89 consumers showed that added jenny milk aged for 45 d was the most preferred type of cheese, whereas no significant differences were found among the other products, which had higher intensity of bitter, salty, acid milk, and so on.

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Composition and sensory analysis for quality evaluation of a typical Italian cheese: influence of ripening period

Cited by 25 publications

References 29 publications

Bio-preservation of Nigerian soft-white cheese in submerged consortium of bacteriocinogenic lactic acid bacteria culture

Bio-preservation of Nigerian soft-white cheese in submerged consortium of bacteriocinogenic lactic acid bacteria culture

Hay or silage? How the forage preservation method changes the volatile compounds and sensory properties of Caciocavallo cheese

Short communication: Sensory profile and acceptability of a cow milk cheese manufactured by adding jenny milk

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