Factors affecting the flavor development of Swiss cheese

Whitehouse, Firth Kraft

doi:10.31274/rtd-180813-10215

Cited by 7 publications

(15 citation statements)

References 46 publications

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“…A simple correlation analysis was conducted within as well as between sensory and chemical parameters using the factors derived from principal component analysis, and the results are in Tables 6 through 8. Sensory sweetness, volatiles, Swiss-cheese flavor, and caramelized flavor were all correlated (Table 6), which was not surprising since these flavor notes were all considered components of typical Swiss-cheese flavor (14,15,17). Saltiness, sourness, and volatiles were correlated.…”

Section: Principal Component Analysismentioning

confidence: 78%

“…Actually, we found that cheeses made from HOSO interesterified with SCFA at levels similar to milk fat had slightly higher scores in typical Swiss-cheese flavor and higher free SCFA than milk fat controls. However, the milk fat control was made by homogenizing isolated milk fat into skim milk, and such cheeses generally do not taste quite as good as cheese made from the natural milk emulsion (13)(14)(15). Possibly the milk fat globule membrane plays a significant role in cheese flavor development (14,15).…”

Section: Resultsmentioning

confidence: 99%

“…However, the milk fat control was made by homogenizing isolated milk fat into skim milk, and such cheeses generally do not taste quite as good as cheese made from the natural milk emulsion (13)(14)(15). Possibly the milk fat globule membrane plays a significant role in cheese flavor development (14,15). The cheeses that were made from modified HOSO with SCFA interesterified at 120% that of milk fat scored the highest in both volatile flavor and sourness.…”

Section: Resultsmentioning

confidence: 99%

“…Whitehouse (14) found that interesterified HOSO cheeses were significantly harder but more crumbly than the control cheeses made with milk fat.…”

Section: Principal Component Analysismentioning

confidence: 99%

“…Panelists were familiarized with the score card and the flavor attributes of Swiss cheese using cheeses that represented a wide range of flavor attributes. Line scales (15 cm) were used to evaluate sweetness, saltiness, sourness, bitterness, volatiles, typical Swiss-cheese flavor, and caramelized flavor (14,15,17). The absence of a flavor scored 0 and a strong flavor 15.…”

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confidence: 99%

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Production and characterization of a swiss cheese‐like product from modified vegetable oils

Hammond

2000

J Americ Oil Chem Soc

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Seven types of Swiss cheese‐like products were made by recombining skim milk with various fat sources: higholeic sunflower oil (HOSO), milk fat, randomized milk fat, HOSO with commerical short‐chain fatty acids (C4−C10) (SCFA) interesterified at 100 and 120% of the levels in the milk fat, HOSO with interesterified milk fat SCFA, and HOSO with dissolved free SCFA. Sensory, chemical, and physical analyses were conducted to evaluate the flavor and texture of the cheeses. All cheeses made from HOSO with interesterified SCFA were not significantly different from milk fat controls in typical Swiss flavor and volatile flavor. HOSO with interesterified SCFA scored significantly higher in these flavors than unmodified HOSO. Swiss flavor was positively correlated with sweetness (0.805), volatile flavor (0.737), caramelized flavor (0.703), non‐fat solids (0.663), and SCFA (0.639), and negatively correlated with fat (−0.645) and salt (−0.482) content. A linear regression model was established for typical Swiss flavor that included fat, salt, titratable acidity, and medium‐ and long‐chain fatty acids as variables (R2=0.91). Instrumental texture profile analysis indicated no differences among the treatments in texture atributes except cohesiveness. The production of a good‐flavored Swiss cheeselike product from HOSO with interesterified SCFA appears to be commercially feasible.

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Section: Principal Component Analysismentioning

confidence: 78%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

“…Whitehouse (14) found that interesterified HOSO cheeses were significantly harder but more crumbly than the control cheeses made with milk fat.…”

Section: Principal Component Analysismentioning

confidence: 99%

mentioning

confidence: 99%

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Production and characterization of a swiss cheese‐like product from modified vegetable oils

Hammond

2000

J Americ Oil Chem Soc

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The modification and analysis of vegetable oil for cheese making

Hammond

2000

J Americ Oil Chem Soc

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Objectives of this study were (i) to incorporate short-chain fatty acids (SCFA) in vegetable oils to obtain a bland product that could be used as a milk fat substitute in cheese making and (ii) to improve the methods for fatty acid analysis of vegetable oils modified with SCFA. Short-chain triglycerides (SCTG) were synthesized by esterifying SCFA with glycerol, and using a toluene azeotrope to remove the water of esterification. SCFA from two sources were used: (i) commercial acids and (ii) acids isolated by double distillation of milk fat methyl esters. The SCTG had a bitter, unacceptable flavor, but after interesterification with high-oleic sunflower oil (HOSO) and deodorization, the flavor was quite acceptable. SCTG were incorporated into HOSO at 100 and 120% of the levels found in the milk fat, by sodium methoxide-catalyzed interesterification. For fatty acid analysis, milk fat and simulated milk fat were converted to their decyl ester derivatives and analyzed by gas chromatography without further purification. The method was accurate and rapid for fatty acid analysis of fats containing a wide range of fatty acid chain lengths. All modified HOSO gave bland and acceptable flavors and had a SCFA composition close to that of milk fat. Results from using the modified HOSO in cheese making are reported in a later paper.Paper no. J9258 in JAOCS 77, 911-915 (September 2000).

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Effect of using interesterified and non‐interesterified corn and palm oil blends on quality and fatty acid composition of Turkish White cheese

Javidipour¹,

Tunçtürk²

2007

Int J of Food Sci Tech

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Chemically interesterified blends (CIB) and non-interesterified blends (NIB) of corn and palm oils (75%w/ 25%w) were studied in the production of Turkish White cheese (TWC) to modify the fatty acid composition of traditional product. Milk fat (3%) was replaced by CIB and NIB for 25%, 50%, 75% and 100%. All cheese groups were ripened at 5°C for 90 days. Samples were taken from each group after 3, 30, 60 and 90 days and analysed for their basic composition, lipolysis and proteolysis. CIB-incorporated cheeses showed a higher degree of lipolysis than the control sample and the NIB-incorporated counterparts. Fatty acid composition and sensory properties of the final product showed that the incorporation of CIB and NIB in TWC improved the nutritional content of the product because it altered the fatty acid composition without any adverse effect on sensorial quality. We concluded that in production of TWC, 50% of milk fat could be successfully replaced with CIB and NIB, preferably CIB, because of its superior sensory quality.

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Factors affecting the flavor development of Swiss cheese

Cited by 7 publications

References 46 publications

Production and characterization of a swiss cheese‐like product from modified vegetable oils

Production and characterization of a swiss cheese‐like product from modified vegetable oils

The modification and analysis of vegetable oil for cheese making

Effect of using interesterified and non‐interesterified corn and palm oil blends on quality and fatty acid composition of Turkish White cheese

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