Contribution of Native Pasture to the Sensory Properties of Ragusano Cheese

Abstract

Ragusano is a Protected Denomination of Origin cheese produced in the Hyblean area of Sicily. Sixteen samples of Ragusano cheese from two different treatments [pasture and total mixed ration (TMR)] were evaluated after 4 and 7 mo of aging. The color of the cheeses produced from milk of cows consuming fresh native pasture plants was much more yellow than cheeses from TMR fed cows (i.e., higher Hunter b value). This was due to transfer of beta-carotene and related compounds from the diet and demonstrated that compounds from native pasture plants changed the sensory characteristics of Ragusano cheese. To avoid a "halo" effect in a trained panel, quantitative descriptive analysis sensory evaluation of these cheeses for odor, taste, consistency, and mouth structure, color differences among cheeses were masked. A unique approach in sensory analysis was developed using sunglasses with lenses designed to block light at the specific wavelengths at which panelists would detect differences in color among samples. Testing was conducted every 2-wk period (15-d increments) with two tests per week using 11 trained panelists. All the panelists tasted all the products. Panelists were able to detect significant differences in the sensory characteristics of cheeses produced from milk of cows consuming native pastures versus TMR even when the color difference was masked.

Caracterización de queso fresco comercializado en mercados fijos y populares de Toluca, Estado de México

“…Dentro de las características del queso fresco de la región de Toluca, que lo diferencian de otros tipos de quesos elaborados en otras regiones del país (3,13) , cuyas características son más apreciadas por los consumidores locales, son la textura blanda, el sabor suave y su consistencia húmeda, que brindan un gusto particular del tipo de queso y el sabor a otros platillos autóctonos de la zona (14,15) . El sabor dulce y lácteo del queso fresco es influido por los componentes propios de la leche, los cuales son afectados por el tipo de dieta y proporción de forrajes nativos, en los que se supone una variación en su contenido nutricional y dentro de otros la proporción de ácidos grasos en la leche (30,31) . En el proceso de elaboración del queso, la molienda, la adición de sal, la microbiota nativa de la leche y del medio, modifican la composición química y las condiciones reológicas de la pasta, contribuyendo a brindar las características de degustación distintivas del queso genuino de la región (2,12).…”

World wide traditional cheeses: Banned for business?

“…not reported in other cheeses evaluated by gas chromatography-olfactometry) were detected in the Ragusano cheese that was made from milk by cows fed with native Sicilian pasture plants. Furthermore, sensory analysis by trained panelists confirmed the difference between the two experimental treatments [7]. This research demonstrated clearly that some unique odor-active compounds found in pasture plants can be transferred to the cheese and identified by human beings.…”

Pasture quality and cheese traceability index of Ragusano PDO cheese

“…As reported by Carpino et al (2004), cheese yellow index, related to carotenoids content, resulted higher in Ragusano produced from cows fed with natural pasture and total mixed ration (TMR) compared to exclusively TMR-fed ones. In order to trace the type of animal feeding system, Prache and Theriez (1999) developed the traceability index, based on the carotenoids spectra data elaboration.…”

“…Cheese yellow index (b*) showed an average value of 20.0, higher than the average value of 11.5 observed by Carpino et al (2004) in Ragusano cheese produced by cattle fed on TMR plus pasture. Yellow index showed a decrease along grazing season ranging from 21.1 to 18.1 as average value of the two farms.…”