Physico-chemical and rheological properties of prato cheese during ripening

Bruno, de Sousa Carvalho; Marco, A.; Jessica, Leal Freitas eSouza; Nubia, Ferreira Vieira; Geovana, Rocha Placido; Edmar, Soares Nicolau; Moacir, Evandro Lage; Rodrigo, Bauduino Soares Neves

doi:10.5897/ajb2015.14639

Afr. J. Biotechnol.

2015

DOI: 10.5897/ajb2015.14639

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Physico-chemical and rheological properties of prato cheese during ripening

de Sousa Carvalho Bruno¹,

A. Marco²,

Leal Freitas eSouza Jessica³

et al.

Abstract: The influence of storage temperature (6, 12 and 18°C) on texture parameters of Prato cheese were evaluated during 22 days of ripening. A reduction of firmness, gumminess and elasticity was observed; however, cohesiveness and adhesiveness increased. With the increasing temperature, firmness and gumminess reduced, whereas the elasticity, cohesiveness and adhesiveness did not change. It can be concluded that storage temperature influences the texture profile of Prato cheese which present differences in the evalua… Show more

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Cited by 4 publications

References 27 publications

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The effects of probiotic cultures on the organic acid content, texture profile and sensory attributes of Tulum cheese

Tomar

2018

Int J of Dairy Tech

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The aim of this study was to evaluate the effects of Lactobacillus acidophilus and Bifidobacterium animalis subsp. lactis on the organic acid, texture profile and sensory attributes of Tulum cheese. The acidity of sample increased throughout the storage. Storage time influenced the organic acid content of samples (P < 0.0001). Lightness decreased while redness increased (P < 0.05). Cohesiveness decreased during storage, whereas the values of all other Texture Profile Analyses (TPA) parameters increased. The samples produced with L. acidophilus had the highest texture and acceptability ratings, whereas samples produced with B. animalis subsp. lactis had the highest flavour score.

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The effects of probiotic cultures on the organic acid content, texture profile and sensory attributes of Tulum cheese

Tomar

2018

Int J of Dairy Tech

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The effects of packaging materials on the fatty acid composition, organic acid content, and texture profiles of Tulum cheese

Tomar

Akarca

Gök³

et al. 2020

Journal of Food Science

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In this research, Erzincan Tulum cheese was packaged in its original packaging material, the skin bag, small intestine, and appendix to observe the changes in its physical, chemical, and textural properties during storage day. Lactic acid% values increased in all Tulum cheeses throughout storage stage. At the end of the storage period, the highest value was determined in the sample filled in the small intestine (20.10%). All fatty acid values were increased, and the highest increase was identified in oleic acid (C 18:1) (skin bag 2.18%), linoleic acid (18:2) (appendix 0.41%), and palmitic acid (C 16:0) (small intestine 0.34%), respectively. All organic acids increased in stored sample. The highest increase among organic acids was determined to be 4.47% in lactic acid. As a result of the Texture Profile Analyses (TPA), the hardness, and adhesiveness of Tulum cheeses increased during storage periods, whereas the springiness, cohesiveness, and chewiness values decreased. Gumminess value declined in the sample filled into the appendix (with a value of 36.01), whereas it increased in the other two samples. The highest increase in hardness values was 2,520.27 N at given storage time was in the samples filled into appendix while the highest adhesive values of −49.82 were determined in the sample filled into small intestine.

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Textural Properties of Herby Cheese

Özcan¹,

Yilmaz‐Ersan²,

Akpinar‐Bayizit³

et al. 2017

IJFE

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Herby (Otlu) cheese is a traditional cheese variety which is manufactured broadly in the eastern and southeastern regions of Turkey. In this study the textural properties of herby cheese containing various herbs sold in the markets was determined. The textural characteristics of traditional cheeses were different from industrial herby cheeses, particularly depending on manufacturing practices as well as raw milk composition, herbs, salt, etc. Traditional herby cheese had lower sensory scores for color, fracturability. Future studies should concentrate on the standardization of manufacturing process and the effect of herbs and their combination on final product properties to improve consumer perception and acceptability. 

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Physico-chemical and rheological properties of prato cheese during ripening

Cited by 4 publications

References 27 publications

The effects of probiotic cultures on the organic acid content, texture profile and sensory attributes of Tulum cheese

The effects of probiotic cultures on the organic acid content, texture profile and sensory attributes of Tulum cheese

The effects of packaging materials on the fatty acid composition, organic acid content, and texture profiles of Tulum cheese

Textural Properties of Herby Cheese

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