Consumer texture descriptions of a set of processed cheese

Hanaei, Farnaz; Cuvelier, Gérard; Sieffermann, Jean-Marc

doi:10.1016/j.foodqual.2014.05.018

Cited by 21 publications

(10 citation statements)

References 40 publications

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“…The consumers received a single check-all-that-apply (CATA) question featuring seven attributes for consistency, which had been previously selected from the available literature (Hanaei et al, 2015) and from the results of an informal tasting session conducted by researchers of the university. The instruction given to participants was "please check all that applies to the processed cheese you taste."…”

Section: Nfs 506mentioning

confidence: 99%

Spreadable processed cheese using natural goat cheese ripened

Burgos

Pece

Maldonado

2019

NFS

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Purpose The purpose of this study was to establish the degree of ripening of natural goat cheese used as a raw material; to formulate a spreadable processed cheese with creamy consistency; and to determine the level of each process variable. Design/methodology/approach Cheeses of various ripening times were selected for the formulation through cluster analysis. The effect of the final moisture was studied using the same proportion of fresh and ripened cheeses in the formulation, and three melting temperatures were tested. Findings Goat cheeses ripened for 10, 20 and 40 days were chosen for the formulation of spreadable processed cheese. Final moisture content of 63.0 ± 0.1 per cent was selected (p = 0.0008). Melting temperature at 85.0 ± 0.1°C for 9.0 ± 0.5 min was suitable to homogenize the cheese mass (p = 0.001). The level of variables was validated by changing the proportions of natural goat cheeses selected. Four formulations were obtained with a consistency similar to that of the commercial reference. Practical implications Processed cheese is produced by blending shredded natural cheeses of different types and degrees of ripening. The use of ripening goat cheeses as a raw material in processed cheeses contributes to the added value of the local goat milk chain. Goat cheeses have an acid and slightly salty taste and medium to long persistence. Originality/value The results of this work can be used by processed cheese manufacturers to better understand the impact of goat cheese ripening on processed cheese quality. The industry can also use these results to introduce the product onto the market and plan their marketing campaign.

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Section: Nfs 506mentioning

confidence: 99%

Spreadable processed cheese using natural goat cheese ripened

Burgos

Pece

Maldonado

2019

NFS

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“…This different approach was performed according to the new context of the sensory and consumer science, where consumers are able to describe and relate the perceptions about the sensory descriptors of food prod-ucts (Varela and Ares, 2012;. With respect to dairy foods, these studies have been performed in cheese pies (Marcano et al, 2015), functional yogurts (Cruz et al, 2013a;Cadena et al, 2014), and cheeses (Hanaei et al, 2015). In this sense, the present study aimed to check by the discrimination test whether the consumers are able to perceive the overall difference among the products (Drake, 2007).…”

Section: Consumer Testmentioning

confidence: 99%

Effect of galactooligosaccharide addition on the physical, optical, and sensory acceptance of vanilla ice cream

Balthazar

Silva

Celeguini

et al. 2015

Journal of Dairy Science

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The effect of the addition of galactooligosaccharide (GOS) on the physicochemical, optical, and sensory characteristics of ice cream was investigated. Vanilla ice cream was supplemented with 0, 1.5, and 3.0% (wt/wt) GOS and characterized for pH, firmness, color, melting, overrun, as well as subjected to a discriminative sensory test (triangle test). For comparison purposes, ice creams containing fructooligosaccharide were also manufactured. The GOS ice creams were characterized by increased firmness and lower melting rates. Different perceptions were reported in the sensory evaluation for the 3.0% GOS ice cream when compared with the control, which was not observed for the fructooligosaccharide ice cream. Overall, the findings suggest it is possible to produce GOS ice cream with improved stability in relation to the physicochemical parameters and sensory perception.

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“…They were recruited in cafeterias and public areas of the University of Jujuy, Jujuy Province, Argentina. The consumers received a single CATA question featuring 24 attributes, which had been previously selected from the available literature (Hanaei et al, 2015) and from the results of an informal tasting session conducted by researchers of the university. The instruction given to participants was 'Please, check all that applies to the processed cheese you taste'.…”

Section: Sensory Evaluation Of Processed Cheesesmentioning

confidence: 99%

“…They have an acid and slightly salty taste, characteristic aftertaste and medium to long term persistence. Many studies about processed cheeses manufactured with cow milk describe rheological characteristics, textural and sensory parameters such as spreadability, firmness, softness, creaminess, taste and flavour (Cernikova et al, 2008;da Silva, de Souza Ferreira, Bruschi, Britten, & Matumoto-Pintro, 2016;Dimitreli & Thomareis, 2008;Hanaei, Cuvelier, & Sieffermann, 2015;Salek, Cernikova, Maderova, Lapcik, & Bunka, 2016). These kinds of cheese present a spreadable texture, brilliant white to yellow color, and flavor that depends on the ripened cheeses and the ingredients used for manufacture.…”

Section: Introductionmentioning

confidence: 99%

Textural, rheological and sensory properties of spreadable processed goat cheese

2020

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The aim of this work was to study the influence of the ripening degree of natural goat cheese on texture, rheological and sensory properties of processed cheese products. Processed cheeses were formulated using goat cheeses with 10, 20, and 40 days of ripening. We obtained four different formulations by varying the proportions of these cheeses in each formulation. The variation in major α, β, and para-κ casein fractions, rheological properties, and the texture of samples were determined, and a sensorial evaluation was carried out. Cheeses from Formulation 2 (50% cheese ripened for 10 days, 25% cheese ripened for 20 days and 25% cheese ripened for 40 days) had greater values of α and β –caseins, which is related to a greater content of intact casein resulting from a cheese with short ripening time. Hardness, adhesiveness and complex modulus (G*) decreased as the degree of ripening of the natural cheese (raw material) increased. Formulation 2 presented a G* value similar to that of the commercial processed cow cheese and the greatest firmness. Formulation 2 presented the characteristics we aimed to obtain, described as spreadable, slightly acid and salty cheese.

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Consumer texture descriptions of a set of processed cheese

Cited by 21 publications

References 40 publications

Spreadable processed cheese using natural goat cheese ripened

Spreadable processed cheese using natural goat cheese ripened

Effect of galactooligosaccharide addition on the physical, optical, and sensory acceptance of vanilla ice cream

Textural, rheological and sensory properties of spreadable processed goat cheese

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