Influence of the Season on Proteolysis and Sensory Characteristics of Idiazabal Cheese

Abstract

The present study examined the influence of the manufacturing time on proteolysis and sensory characteristics of Idiazabal cheese. Samples of Idiazabal cheeses made using traditional manufacturing methods at two different times of year were collected at a plant operating under the auspices of the Idiazabal Cheese Appellation of Origin. The cheeses were made in February and June, roughly the beginning and the end of the manufacturing season. Chemical analyses were performed on d 1, 90, and 180 of ripening and sensory analyses on d 90, 120, and 180 of ripening. Higher nitrogen fraction (soluble and nonprotein nitrogen) levels and free amino acid contents were observed in the cheeses manufactured during the month of June. Degradation of the alphas- and beta-caseins was also greater in the cheeses made at that time of year. The cheeses manufactured in February earned higher sensory analysis scores for characteristic odor and taste and higher total sensory scores. The cheeses manufactured in June earned higher scores for the sensory attributes sweet flavor and bitter taste.

Microbiological, biochemical and sensory characteristics of artisanal and industrial Manchego cheeses

“…Other authors have reported that the WSN and the PTASN fractions are mainly responsible for cheese flavour (Aston & Creamer, 1986;Aston, Durward, & Dulley, 1983a, Aston, Grieve, Durward, & Dulley, 1983b. Mendía, Ibáñ ez, Torre, and Barcina (2000) found that Idiazábal cheeses with a more intense degradation of the a s -and b-caseins and higher levels of nitrogen fractions and free amino acids, obtained higher scores for the characteristic olfative and gustative attributes. We can conclude that the highest scores for the gustative attributes were obtained for artisanal cheeses, and were related to a heterogeneous microflora and a complex enzymatic system and to high contents of nitrogen fractions.…”

Seasonal Evolution of Hydrophilic and Hydrophobic Peptide Contents in Cheeses Made from Ewe's Goat's or Cow's Milk

“…It is well accepted that the amount of total, hydrophobic and hydrophilic peptides and the hydrophobic:hydrophilic ratio is a suitable way to study the proteolysis process and the changes in these parameters were significantly influenced by cheese age (Mallatou et al 2004;Picon et al 2007;Tejada et al 2008). Seasonal changes in milk composition affect cheese yield, quality and sensory characteristics (Izco & Torre 2000;Mendía et al 2000;Fernández-García et al 2004a, b, 2006Muñoz et al 2003;). Changes in cheese yield (due to increases in the concentrations of milk fat and protein ) and the lipolytic activity and microbiological quality of bulk raw ewe's milk are the main aspects affected seasonaly during the cheese-making period (Barron et al 2001).…”

Variations in volatile compounds and flavour in Idiazabal cheese manufactured from ewe's milk in farmhouse and factory

“…Previous studies on the sensory characteristics of Idiazabal cheese have found differences in odour and flavour attributes among cheeses made at different times of the year. 27,28 To the best of our knowledge, detailed data about the volatile composition of Idiazabal cheese has not been published. Larráyoz et al 29 identified 26 compounds in the volatile fraction of the Idiazabal cheese by comparing the retention times of unknown compounds with those of known compounds using GC-FID.…”