Impact of packaging properties on the physical‐chemical‐microbiological‐sensory characteristics of Ricotta cheese during storage

Cozmuța, Anca Mihaly; Peter, Anca; Cozmuta, Leonard Mihaly; Nicula, Camelia; Apjok, Robert; Dražić, Goran; Nzekoue, Franks Kamgang; Huang, Xiaohui; Silvi, Stefania; Sagratini, Gianni; Peñas, Antonio; Calahorro, Antonio J.; Cano‐Galey, Manuela; Hodek, Ondřej

doi:10.1002/pts.2482

Cited by 2 publications

(2 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…During the storage, there was a significant increase in pH value as time progressed. This could be attributed to the metabolic decomposition of lactic acid by yeasts or non-starter bacteria [ 20 ]. Additionally, after 14 days of storage, pH rose from 4.18 to 4.42 in the control, slightly more than the DPCD-processed cheese.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Quark Cheese Processed by Dense-Phase Carbon Dioxide: Shelf-Life Evaluation and Physiochemical, Rheological, Microstructural and Volatile Properties Assessment

Song

Zheng²,

Zhou

et al. 2022

Foods

View full text Add to dashboard Cite

Dense-phase carbon dioxide (DPCD), a novel non-thermal processing technology, has attracted extensive attention due to its excellent performance in food sterilization and enzyme inactivation without quality deterioration. In this work, we aimed to extend the shelf life of quark cheese with DPCD and explore the effect of DPCD treatment as well as storage time on the quality of quark cheese. The sterilization parameters were optimized by means of orthogonal experiments, and the physiochemical, rheological, microstructural and volatile properties of cheese were investigated. The optimal DPCD treatment (20 MPa, 45 min, 55 °C) successfully extended the shelf life of quark cheese due to its inhibition effect on yeast and was able to slow down the proteolysis and alterations in pH and color of cheese. Cheese processed using DPCD after 14-day storage even displayed similar rheological properties to the control at day 0, from which bound water significantly migrated during storage. Moreover, DPCD contributed to the retention of the volatile profile of cheese during storage. This study demonstrated that DPCD is a promising pasteurization technology for quark cheese to improve its quality stability during storage.

show abstract

Section: Resultsmentioning

confidence: 99%

“…Additionally, after 14 days of storage, pH rose from 4.18 to 4.42 in the control, slightly more than the DPCD-processed cheese. It was the DPCD-inactivated enzymes and fewer microorganisms that contributed to the smaller pH alteration [ 6 , 20 ].…”

Section: Resultsmentioning

confidence: 99%

Quark Cheese Processed by Dense-Phase Carbon Dioxide: Shelf-Life Evaluation and Physiochemical, Rheological, Microstructural and Volatile Properties Assessment

Song

Zheng²,

Zhou

et al. 2022

Foods

View full text Add to dashboard Cite

show abstract

Sensory profile of protected designation of origin water buffalo ricotta cheese by different sensory methodologies

Miele

Puleo

Monaco

et al. 2021

Journal of Sensory Studies

View full text Add to dashboard Cite

The disciplinary protocol of protected designation of origin (PDO) water buffalo ricotta cheese allows to use both different ingredients and production technologies. This does not allow having a straight sensory profile. This study aimed to characterize the sensory profile of different PDO water buffalo ricotta cheeses and compare them with cow and sheep ricotta cheeses. To this purpose, a classical descriptive analysis (DA) and the modified version of flash profile (mFP) were used to draw the sensory profile of eight different ricotta cheeses. Simultaneously, a chemical–physical characterization was also performed. DA approach allowed discriminating the samples both for ingredient origin and homogenization process. On the other hand, mFP discriminated the samples mainly for ingredient origin. However, in both cases, different ingredient origins mainly affected flavor and odor attributes, meanwhile the technological process affected, as expected, the textural attributes. In particular, the water buffalo ricotta cheeses were described with intense global flavor and global taste, soft and spreadable, and very homogeneous in appearance. In conclusion, both the sensory methodologies identified the homogenized water buffalo ricotta cheeses as those with the most balanced sensory profile of than the other ricotta cheeses. Practical Application Drawing the sensory profile of PDO water buffalo ricotta cheese may help to preserve the identity of this product, which is protected by a disciplinary protocol lacking in sensory attributes definition. The mFP provides useful information on the key sensory attributes of the PDO product, identifying the peculiarities of the water buffalo's whey. However, the DA allows highlighting all the variables affecting the sensory profile of the product, also related to the production process. The sensory profile obtained could help the Consortium of PDO water buffalo ricotta cheese to promote this product on the market.

show abstract

Impact of packaging properties on the physical‐chemical‐microbiological‐sensory characteristics of Ricotta cheese during storage

Cited by 2 publications

References 25 publications

Quark Cheese Processed by Dense-Phase Carbon Dioxide: Shelf-Life Evaluation and Physiochemical, Rheological, Microstructural and Volatile Properties Assessment

Quark Cheese Processed by Dense-Phase Carbon Dioxide: Shelf-Life Evaluation and Physiochemical, Rheological, Microstructural and Volatile Properties Assessment

Sensory profile of protected designation of origin water buffalo ricotta cheese by different sensory methodologies

Contact Info

Product

Resources

About