Effects of aging on functional properties of caprine milk made into Cheddar- and Colby-like cheeses

Olson, Donald W.; Hekken, D.L. Van; Tunick, Michael H.; Soryal, K. A.; Zeng, Shenming

doi:10.1016/j.smallrumres.2006.03.007

Cited by 17 publications

(15 citation statements)

References 19 publications

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“…This might be attributed to a decrease in the moisture content during the ripening period. These findings are usually in agreement with some data determined by several researchers (Azzam 2007, Abd-Rabou et al, 2005, Olson et al, 2007. Moreover, previous study on cheese color as a function of ripening time by Rohm and Jaros (1996) reported a decrease for L* value and an increase for a* and b* values during the ripening of Emmental cheese.…”

Section: Sensory Evaluationsupporting

confidence: 92%

Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese

et al. 2011

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The possibility of using a commercial vegetable fat blend in Kashar cheese was investigated. Kashar cheeses were manufactured by replacing the milk fat (MF) with a vegetable fat (VF) blend. Kashar cheeses from whole milk were also manufactured to compare textural, microstructural, meltability, color and sensory characteristics during a ripening period of 90 days. The use of vegetable fat decreased the meltability, hardness, cohesiveness, gumminess and chewiness of the cheese; while increasing adhesiveness where springiness was not affected. Differences became less notable toward the end of ripening. Scanning electron micrographs displayed VF cheese with a compact network with small and uniform fat globules embedded in the protein matrix. The MF cheese exhibited an open protein matrix containing milk fat globules of various sizes and forms. The color analysis demonstrated significant differences between cheeses. Finally, all sensory characteristics of the cheese were affecte d by the vegetable fat blend.<br><br>La posibilidad de usar una mezcla de grasas vegetales comerciales en queso Kashar fue investigada. Los quesos Kashar fueron elaborados con una mezcla de grasas vegetales (VF) en lugar de grasa de leche (MF). Quesos Kashar con leche entera fueron también elaborados para comparar las características sensoriales, de color, de fusión, microestructurales y de textura durante el periodo de maduración de 90 días. El uso de grasas vegetales decreció la dureza y las propiedades de fusión, de cohesión, de gomosidad y de masticación e incremento la adhesividad mientras que la elasticidad no fue afectada. Las diferencias se hicieron menos notables hacia el final de la maduración. La micrografía electrónica de barrido de quesos VF mostro una red compacta con pequeños y uniformes glóbulos de grasa embebidos en la matriz de proteínas. Los quesos MF exhibieron una matriz de proteínas abierta conteniendo glóbulos de grasa de leche de varios tamaños y formas. El análisis del color demostró significativas diferencias entre los quesos. Finalmente, todas las características sensoriales del queso fueron afectadas por la mezcla de grasas vegetales

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Section: Sensory Evaluationsupporting

confidence: 92%

Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese

et al. 2011

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“…Colour measurements were taken as described by Olson, Van Hekken, Tunick, Soryal, and Zeng (2007) using a ColorQuest XE 2382 colorimetric spectrophotometer (Hunter Associates Laboratory, Reston, VA, USA). The L*, a*, and b* values were collected in triplicate on each sample before and after heating at either 232 C for 5 min (high broiling temperature, HT), or 130 C for 30 min (low bake temperature, LT).…”

Section: Measurement Of Colourmentioning

confidence: 99%

Effect of salt on the chemical, functional, and rheological properties of Queso Fresco during storage

Guo

Hekken

Tomasula

et al. 2011

International Dairy Journal

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“…Proteolysis was determined by tracking changes in the distribution of proteins and peptides extracted from the cheese after 1, 8, 16, and 24 wk of aging. The water‐soluble extraction methods, SDS‐PAGE separation procedures, and densitometer analysis protocols as described by Olson and others (2007) were used. Briefly, each sample was homogenized in a Tris–HCl, EDTA, SDS buffer, dithiothreitol was added, and the mixture was centrifuged.…”

Section: Methodsmentioning

confidence: 99%

“…Examination of weekly milk composition showed typical changes in milk composition as the lactation progressed (Fekadu and others 2005). When cheeses manufactured early (weeks 4 and 5), midway (weeks 12, 14, and 15), and late (weeks 21, 22, and 23) in the lactation cycle were examined, the composition of the cheeses was fairly stable between weeks 5 and 22 (Olson and others 2007). Examination of the functional properties of cheese made at the 3 different periods of lactation showed that meltability, sliceability, and color change upon heating were affected by the week of lactation that the milk was obtained and by aging of the cheese at 4 °C (Olson and others 2006).…”

Section: Introductionmentioning

confidence: 99%

Proteolytic and Rheological Properties of Aging Cheddar‐Like Caprine Milk Cheeses Manufactured at Different Times during Lactation

Hekken¹,

Tunick²,

Soryal³

et al. 2007

Journal of Food Science

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The effects of 24 wk of aging on the proteolytic and rheological properties of cheddar-like cheese made from caprine milk collected at different lactation periods were evaluated. Cheddar cheese was made weekly using whole milk from Alpine goats and cheeses manufactured at weeks 4, 5, 12, 14, 15, 21, 22, and 23 of lactation were evaluated for proteolytic and rheological properties at 5 d after manufacture and after 8, 16, and 24 wk of aging at 4 degrees C. Rheology results indicated that a minimum of 8 wk of aging was needed to stabilize the texture of the cheese and that the most uniform cheeses were made from mid lactation milk. Cheeses manufactured at weeks 12 to 15 of lactation were the firmest, had the least flexible protein matrix (highest values for hardness, chewiness, and shear stress and rigidity at point of fracture), and the lowest degree of proteolysis. Understanding the factors that impact the texture of cheese, such as aging and the period of lactation that cheesemilk is obtained, will help develop guidance for maintaining the production of high quality and uniform caprine milk cheeses.

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Effects of aging on functional properties of caprine milk made into Cheddar- and Colby-like cheeses

Cited by 17 publications

References 19 publications

Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese

Influence of a vegetable fat blend on the texture, microstructure and sensory properties of kashar cheese

Effect of salt on the chemical, functional, and rheological properties of Queso Fresco during storage

Proteolytic and Rheological Properties of Aging Cheddar‐Like Caprine Milk Cheeses Manufactured at Different Times during Lactation

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