L'Evaluation Sensorielle de la Texture des Fromages à Pâte Dure ou Semi-dure. Etude Interlaboratoires

Lavanchy, P.; Bérodier, Florence; Zannoni, M.; Noël, Y.; Adamo, Corrado; Squella, Juan Pablo Cárdenas; Herrero, Luis A. Rivas

doi:10.1006/fstl.1993.1011

Cited by 58 publications

(29 citation statements)

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“…The lipase present in lamb rennet pastes is highly specific for shortchain fatty acids sterified in the sn-3 position of the TAG [51], preferentially liberating them from milk fat TAG [46]. Stadhouders and Veringa [55] showed that certain microbial lipases are specific for MG.…”

Section: Lipolysismentioning

confidence: 99%

Hygienic quality, lipolysis and sensory properties of Spanish Protected Designation of Origin ewe’s milk cheeses manufactured with lamb rennet paste

Etayo

Elortondo

Gil

et al. 2006

Lait

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-A lamb rennet paste preparation was studied to determine its suitability for the manufacture of the three main Spanish raw ewe's milk cheeses with Protected Designation of Origin (Manchego, Idiazabal and Zamorano) from the hygienic and sensory points of view. Cheeses were manufactured with lamb rennet paste or with commercial rennets (bovine powder rennet for Manchego cheese and liquid lamb rennet for Zamorano and Idiazabal cheeses) at identical levels of coagulating strength. Free fatty acids and partial glycerides were also analysed to study lipolysis levels and to relate them to sensory properties. No statistically significant differences were detected in microbiological counts for any of the species analysed between cheeses manufactured with lamb rennet paste and cheeses manufactured with non-paste commercial rennet. We conclude that the hygienic quality of the cheeses made in this study with lamb rennet paste was comparable with that of cheeses made with non-paste commercial rennet. Cheeses made with lamb rennet paste showed a higher lipolysis level than cheeses made with non-paste commercial rennet. Sensory differences between cheeses made with either type of rennet were mainly detected in Idiazabal cheese, whereas the sensory profile of the cheeses made with lamb rennet paste or with non-paste commercial rennet was rather similar for Manchego and Zamorano cheeses. Idiazabal cheeses manufactured with lamb rennet paste showed the highest scores for odour and flavour intensities, sharp odour, rennet odour and flavour, butyric flavour and pungent character. On the other hand, Idiazabal cheeses made with non-paste commercial rennet had higher scores for milk and buttery odour attributes than cheeses made with lamb rennet paste.

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Section: Lipolysismentioning

confidence: 99%

Hygienic quality, lipolysis and sensory properties of Spanish Protected Designation of Origin ewe’s milk cheeses manufactured with lamb rennet paste

Etayo

Elortondo

Gil

et al. 2006

Lait

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“…The panellists were trained to assess the degree of each attribute using a structured scale from 1 to 7. Firmness and elasticity were assessed using the method described by Lavanchy et al [19]. Melting and pasty textures were comparable, respectively, to the solubility and adhesivity defined by Lavanchy et al [19].…”

Section: Cheese Texturementioning

confidence: 99%

Relationships between Abondance cheese texture, its composition and that of milk produced by cows grazing different types of pastures

Bugaud

Buchin

Noël

et al. 2001

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-The relationships between the texture and composition of Abondance cheese (HauteSavoie, France) and the milk used for its production, were investigated under real conditions of cheese production. Ten different types of pasture, exploited by three producers, were involved. Milk characteristics, linked to the type of pasture, affected cheese texture, as did the cheesemaking process. Cheeses from milk produced on mountain pastures (M, n = 5, 1 500-1 850 m) exhibited different rheological properties from those produced with milk from valley pastures (V, n = 5, 850-1 100 m): they were less elastic and less deformable. Rheological characteristics were mainly linked to the proportion of 18 atoms of carbon unsaturated fatty acids, which was higher in M milks, and to the proteolysis of cheese. Plasmin activity, which was higher in M milks, could enhance primary proteolysis in the corresponding cheeses. Differences in sensory texture, which were greater between M cheeses than between V cheeses, were attributed to variations in moisture and salt content. These differences could be linked to the cheesemaking process and also to the characteristics of milks, such as their pHvalue and acidifying ability.texture / rheology / cheese composition / milk composition / pasture Résumé -Relations entre la texture de fromages d'Abondance, leur composition, et celle des laits produits par des vaches pâturant différents types de pelouse. Les relations entre la texture du fromage d'Abondance (Haute-Savoie, France), sa composition et celle du lait utilisé pour sa fabrication ont été étudiées dans des conditions réelles de production du fromage. Dix pâturages différents, exploités par 3 producteurs, ont été étudiés. Les caractéristiques du lait, liées aux types de pâturage ont joué un rôle dans l'élaboration de la texture, de même que les paramètres de fabrication. Les fromages fabriqués à partir de laits produits sur des pâturages de montagne (M, n = 5, 1 500-1 850 m) étaient moins élastiques et moins déformables que les fromages issus de laits produits sur des pâtura-ges de vallée (V, n = 5, 850-1 100 m). Ces caractéristiques rhéologiques étaient liées principalement à la teneur en acides gras insaturés à 18 atomes de carbone des laits, plus élevée dans les laits M, et à la protéolyse des fromages. La plasmine, plus active dans les laits M, contribuerait à une protéolyse primaire plus importante dans ces fromages. Les fromages M présentaient une plus grande diversité de texture que les fromages V, en partie associée à des différences de teneurs en eau et en sel. Ces diffé-rences seraient liées à la technologie mise en oeuvre et à certaines caractéristiques du lait comme son pH et son aptitude à s'acidifier.texture / rhéologie / composition des fromages / composition des laits / pâturage

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“…Le jury était formé d'un groupe de 14 personnes entrainées. Les fromages ont été notés sur des critères de goût et de pâte (Lavanchy et al, 1993).…”

Section: Analyses Sensoriellesunclassified

Activité protéolytique de souches de lactobacilles thermophiles isolées de levains et de Comté. II. Applications en sites industriels

Bouton

Guyot

Dasen

et al. 1994

Lait

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(Reçu le 13 avril 1993; accepté le 8 septembre 1993) Résumé -Cette étude a permis de vérifier en site industriel, l'aptitude protéolytique de souches de lactobacilles thermophiles isolées de levains et de Comté et sélectionnées à partir de tests d'activités sur cultures (dosages des groupements -NH 2 par l'acide 2,4,6 trinitrobenzène sulfonique et de l'activité leucine aminopeptidasique). L'importance et la nature de la protéolyse observées sur fromages n'ont pas de relation étroite avec l'activité protéolytique des souches mesurée en laboratoire. En association avec des streptocoques thermophiles, les espèces' L delbrueckii subsp lactis produisent davantage d'acides aminés et de petits peptides que les associations avec L helveticus. La comparaison de profils peptidiques obtenus par CLHP pour les 2 espèces montre que la surface cumulée des pics en fin de chromatogramme, plus importante chez les fromages fabriqués avec les souches de L helveticus L79 et L80, est corrélée avec la note d'amertume.

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L'Evaluation Sensorielle de la Texture des Fromages à Pâte Dure ou Semi-dure. Etude Interlaboratoires

Cited by 58 publications

References 0 publications

Hygienic quality, lipolysis and sensory properties of Spanish Protected Designation of Origin ewe’s milk cheeses manufactured with lamb rennet paste

Hygienic quality, lipolysis and sensory properties of Spanish Protected Designation of Origin ewe’s milk cheeses manufactured with lamb rennet paste

Relationships between Abondance cheese texture, its composition and that of milk produced by cows grazing different types of pastures

Activité protéolytique de souches de lactobacilles thermophiles isolées de levains et de Comté. II. Applications en sites industriels

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