Effect of milk pasteurisation and of ripening in a cave on biogenic amine content and sensory properties of a pecorino cheese

Torracca, Beatrice; Pedonese, Francesca; López, M.B.; Turchi, Barbara; Fratini, Filippo; Nuvoloni, Roberta

doi:10.1016/j.idairyj.2016.05.007

Cited by 18 publications

(12 citation statements)

References 32 publications

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“…In addition, the panelists gave the highest scores of total cheese flavor for R6 Motal cheese, perhaps due to higher total flavor, total odor, and better organoleptic characteristics (due to lack of pasteurization) of the cheese milk. Our outcome agrees with data reported by Torracca et al [48], who evaluated effects of pasteurization on sensory properties of pecorino cheese. These authors showed that the samples elaborated with raw milk had high sensory properties (including flavor and odor) compared to samples manufactured with pasteurized milk.…”

Section: Discussionsupporting

confidence: 93%

Effect of Pasteurization and Ripening Temperature on Chemical and Sensory Characteristics of Traditional Motal Cheese

et al. 2020

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The appropriate physicochemical and sensory characteristics and the traditional elaboration process of Motal cheese resulted in a high consumer acceptability. However, different process steps could have a significant effect on these characteristics. Thus, the present study aimed to investigate the effects of pasteurization, ripening time, and ripening temperature (6 °C and 12 °C) on the physicochemical properties, sensory characteristics, and proteolysis and lipolysis phenomenon of traditional Motal cheese. The cheeses were evaluated each 15 days during 3 months of ripening process. The results showed that pasteurization and ripening temperature had a significant effect on pH, acidity, dry matter, fat, protein, and salt (p < 0.05), which were higher in pasteurized cheeses ripened at higher temperature (12 °C). Moreover, the content of these parameters increased as ripening progressed. Proteolysis and lipolysis intensity were higher in the cheeses elaborated form raw milk and ripened at 12 °C (R12), mainly due to the higher activity of enzymes and/or bacteria. As a general conclusion, the pasteurization and low-temperature ripening process allows us to have a homogeneous product and ensure the microbiological stability of the cheeses, as well as presents higher physicochemical qualities than those obtained from raw milk.

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Section: Discussionsupporting

confidence: 93%

Effect of Pasteurization and Ripening Temperature on Chemical and Sensory Characteristics of Traditional Motal Cheese

et al. 2020

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“…The higher relative humidity and the lower temperature of natural caves can strongly influence the sensory attributes of cheeses. In particular, hardness, friability and flavour intensity are higher for cheeses ripened in caves, which are thus perceived as ‘more ripened’ (Torracca et al ).…”

Section: Discussionmentioning

confidence: 99%

Diversity of traditional Caciocavallo cheeses produced in Italy

Uzun

Serrapica

Masucci

et al. 2019

Int J of Dairy Tech

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This paper presents the results of a survey carried out in 68 dairies in southern Italy on the manufacturing processes of traditional Italian Caciocavallo cheese varieties. Following a study of the relevant literature, the various cheesemaking processes were analysed and the implications of different cheesemaking procedures were explored. The manufacturing variations able to influence the organoleptic characteristics of Caciocavallo cheese were milk and rennet types, procedures for curd acidification and stretching, salting and ripening conditions, and smoking treatment. This survey is designed to guide producers and consumers alike with respect to the perceivable effects of manufacturing variants on cheese quality.

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“…In particular, the sensitivity of the subjects to the four basic tastes was used [26]. During four preliminary sessions, the assessors developed a consensus list of attributes based on the available literature [27,28], resulting in a single score card with 2 odor, 2 flavor, 5 taste, and 5 texture descriptors (Table 2).…”

Section: Sensory Analysis and Consumer Liking Of Pecorino Cheesementioning

confidence: 99%

Seasonal Variation of Chemical Composition, Fatty Acid Profile, and Sensory Properties of a Mountain Pecorino Cheese

Serrapica

Masucci

Francia

et al. 2020

Foods

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This study aims to assess the compositional traits and sensory characteristics of a traditional pecorino cheese associated with management and feeding system seasonality. The study was carried out on two mountain dairy farms using an outdoor, pasture-based system from April to October (OutS), and an indoor system (InS) during the rest of the year. Outdoor-produced milk had higher fat content and a tendency for protein and somatic cell count to be higher. The OutS cheeses showed higher dry matter and fat content, higher percentages of unsaturated fatty acids, C18:3, cis-9, trans-11 conjugated linoleic acid, and trans-11 C18:1, and lower percentages of C14:0 and C16:0. These modifications in fatty acid composition determined the reduction of the atherogenic index. The OutS cheeses also displayed higher intensity of almost all sensory attributes, including odor, flavor, taste, and texture descriptors. The outdoor system partly reduced the liking of consumers for pecorino. However, changes in the productive process leading to an increment in the water content and softness of the cheeses (i.e., controlled humidity and temperature during ripening) may increase the overall liking of pasture-based products, thus promoting the consumption of healthier foods.

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Effect of milk pasteurisation and of ripening in a cave on biogenic amine content and sensory properties of a pecorino cheese

Cited by 18 publications

References 32 publications

Effect of Pasteurization and Ripening Temperature on Chemical and Sensory Characteristics of Traditional Motal Cheese

Effect of Pasteurization and Ripening Temperature on Chemical and Sensory Characteristics of Traditional Motal Cheese

Diversity of traditional Caciocavallo cheeses produced in Italy

Seasonal Variation of Chemical Composition, Fatty Acid Profile, and Sensory Properties of a Mountain Pecorino Cheese

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