Rheological, textural, colour and sensory characteristics of a Spanish blue cheese (Valdeón cheese)

Diezhandino, Isabel; Fernández, Domingo; Sacristán, Noelia; Combarros‐Fuertes, Patricia; Prieto, B.; Fresno, J.M.

doi:10.1016/j.lwt.2015.10.003

Cited by 41 publications

(24 citation statements)

References 25 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Furthermore, the values of G’ and G’’ increased with frequency increment exhibiting the viscoelastic nature of the material [21,22,23]. The results were similar to those described previously, where a significant increase in storage and loss modulus through ripening period was observed for Siahmazgi cheese [24], ewe’s milk cheese [25], Gaziantep cheese [26] and Valdeon cheese [27]. This increase in viscoelastic properties of might be related to fat reduction in processed cheese [28].…”

Section: Resultssupporting

confidence: 85%

Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk

Ariceaga

Afzal

Umer

et al. 2019

Foods

View full text Add to dashboard Cite

Poro cheese is a regional product originally from the area of Los Rios, Tabasco in Mexico. In the context of preserving the heritage of Poro cheese and protecting the specific characteristics that define its typicity through an origin designation, the present study was conducted to establish a general profile of Poro cheese by characterizing their physicochemical, textural, rheological, sensorial and microbiological characteristics. Differences in moisture, proteins, fats, NaCl, titrable acidity, pH, color texture and rheology amongst cheese factories were observed and ranges were established. Fifteen descriptors were generated to provide a descriptive analysis, eight of which were significantly different amongst the factories with no differences in the global acceptability of cheese. The favorite cheese had the highest scores for aroma attributes. Conventional and molecular methods were used to identify the main microorganisms, for which Lactobacillus plantarum, L. fermentum, L. farciminis and L. rhamnosus were the main microorganisms found in Porocheese. The obtained data constituted the parameters for characterizing Poro cheese, which will strongly help to support its origin appellation request process.

show abstract

Section: Resultssupporting

confidence: 85%

Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk

Ariceaga

Afzal

Umer

et al. 2019

Foods

View full text Add to dashboard Cite

show abstract

“…This decreasing trend of the a value is considered to be due to carotenoid degradation (Marinho et al, 2015), which imparts the red color, and proteolysis reactions during the ripening period performed by microorganisms (Olson et al, 2011). In addition, when Penicillium roqueforti, which is considered to be the dominant culture of Konya Green cheese that causes the green-colored appearance of the cheese, germinates and grows during the ripening period (after day 15), a decrease in the a values was observed, which is similar to the results of other such studies (Diezhandino et al, 2016).…”

Section: Color Measurements In Cheesessupporting

confidence: 88%

Determination of physicochemical properties, color characteristics, and biogenic amines content in Konya Green cheese from raw milk during the mold ripening

Telli

Topkafa

2021

J. Food Process. Preserv.

View full text Add to dashboard Cite

The physicochemical properties, color characteristics, and biogenic amine (BA) concentrations of Konya Green cheese during ripening process with mold were investigated.Four productions were made in different periods, and the samples were analyzed at the end of the cold storage period (0) and on days 1, 3, 7, 15, 21, 24, and 30 of mold ripening. It was found that dry matter, acidity, and salt values tend to increase, whereas pH and a w values tend to decrease during the mold ripening period in all production groups.Total BA content increased significantly from 70.91 to 136.95 mg/kg during the ripening period (p < .01). Principal components explained 92.5% of the total variation among the four production group cheese. Based on the Hierarchical clustering analysis, three clusters were obtained: 1st (0, 3, 15), 2nd (1, 24, 30), and 3rd (7, 21). Tyramine, cadaverine, putrescine, and histamine were observed in 2nd cluster as per the PCA. Novelty impact statementThe biogenic amine formation and dominancy of the principal biogenic amins through ripening period of Konya Green cheese were determined using RP-HPLC. The predominant biogenic amines determined at the end of the ripening time were tyramine, cadaverine, and putrescine which represent around 81% of the total BA present. To the best of our knowledge, this is the first study for determinig the biogenic amin production of Konya Green cheese. How to cite this article: Telli N, Topkafa M. Determination of physicochemical properties, color characteristics, and biogenic amines content in Konya Green cheese from raw milk during the mold ripening.

show abstract

“…(Delgado et al, 2011). The hardness of cheese texture at frozen storage was lower than that at cold storage could happen due to a decrease of phosphate calcium content during the formation of colloidal cheese due to low pH, wherein pH 4.7 would result in stable colloidal cheese (Diezhandino et al, 2016).…”

Section: Cheese Texturementioning

confidence: 92%

Texture, hedonic test and fatty acid profile of goat cheese with L plantarum TW14 and L. rhamnosus TW2 isolates stored at different temperature conditions

Setyawardani¹,

Widayaka²,

Sumarmono³

et al. 2018

J. Indonesian Trop. Anim. Agric.

View full text Add to dashboard Cite

The purpose of this research was to investigate texture, hedonic test and fatty acids profile of goat cheese stored at cold and frozen temperatures for 60 days. Cheese was manufactured from goat milk with addition of probiotics bacteria L.plantarum TW14 and L.rhamnosusTW2 with a ratio of (1:1/v/v). Treatments were arranged in a factorial design, employing two factors, i.e. temperature (cold; frozen) and storage time (0; 15,30,45 and 60 days). Each treatment was repeated three times. Results showed that goat cheese stored at cold temperature has an average hardness-texture of 374.46 ±77.69 gf while that of the cheese stored at frozen temperature has 221.66 ±38.46 gf, which were significantly different (P<0.05). In term of flavor, texture and overall acceptability, there were no significant effects (P>0.05) of storage temperatures and storage time. However, the taste of cheese stored under cold and frozen temperatures was highly significant different (P<0.01). Fatty acids composition of cheese stored for 60 days in a cold storage showed that the highest fatty acid content was SFA which was 64.34% and USFA was 16.76%. During the 60-day storage, the SFA percentage of was relatively stable while the percentage of oleic acid USFA increased.

show abstract

Rheological, textural, colour and sensory characteristics of a Spanish blue cheese (Valdeón cheese)

Cited by 41 publications

References 25 publications

Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk

Physicochemical, Sensorial and Microbiological Characterization of PoroCheese, an Artisanal Mexican Cheese Made from Raw Milk

Determination of physicochemical properties, color characteristics, and biogenic amines content in Konya Green cheese from raw milk during the mold ripening

Texture, hedonic test and fatty acid profile of goat cheese with L plantarum TW14 and L. rhamnosus TW2 isolates stored at different temperature conditions

Contact Info

Product

Resources

About