Sensorial Characteristics During Ripening of the Murcia Al Vino Goat's Milk Cheese: The Effect of the Type of Coagulant Used and the Size of the Cheese

Abstract

The aim of the present work was to study the sensorial characteristics of Murcia al Vino cheese made with different coagulants (animal rennet and powdered vegetable coagulant obtained from cardoon [Cynara cardunculus]) and of different weights (1 and 3 kg). The cheeses made with rennet showed less odor and taste intensities, a bit clearer color and were harder and grainier, but less creamy than the cheeses made with vegetable coagulant. The big cheeses were characterized by high wine odor, acid odor, wine taste, bitter taste, acid taste, and number, size and distribution of eyes notes. The small cheeses were distinguished by a high overall taste intensity, hardness, overall odor intensity, color, saltiness and graininess. Most of the sensorial characteristics were affected by the ripening time of the cheeses.

Proteolysis in goats’ milk cheese made with calf rennet and plant coagulant

“…A positive correlation (po0.05) was previously detected between the HO concentration and the HO/HI ratio and the bitter taste of the cheeses (data reported by Tejada et al, 2006), which is in agreement with other reports in ewes' milk cheese (Go´mez, Gaya, Nu´n˜ez, & Medina, 1996). Nevertheless, after 45 days of ripening (the period in which the cheese is available for purchase), no significant differences were detected between the bitter taste of cheeses made with PC and AR (Tejada et al, 2006).…”

“…Nevertheless, after 45 days of ripening (the period in which the cheese is available for purchase), no significant differences were detected between the bitter taste of cheeses made with PC and AR (Tejada et al, 2006). However, Agboola et al (2004), did not detect a significant correlation between bitterness scores and HO in ewes' milk cheese.…”

“…Thus, the cheeses made with AR showed less odour and taste intensity, slightly clearer colour and they were harder and grainer but less creamy than the cheeses made with PC (Tejada et al, 2006). Table 3 shows means and standard deviations for the HI and HO peptides after 2, 15, 30, 45 and 60 days of ripening of each one of the three replicates of cheese obtained with PC and AR.…”

“…In a previous study (Tejada, Abella´n, Cayuela, & Martı´nez-Cacha, 2006) on the sensory aspects of Murcia al Vino cheeses made with AR, it was shown that the cheeses were significantly harder (po0.01), grainier (po0.001) and less creamy (po0.001) than the cheese made with PC. The intense proteolysis in cheeses made with PC breaks up the casein network, giving rise to a more homogeneous structure, thus increasing creaminess and softening of the cheese (Tejada, Go´mez, & Ferna´ndez-Salguero, 2007).…”

Ginger protease used as coagulant enhances the proteolysis and sensory quality of Peshawari cheese compared to calf rennet

“…The cheeses made with GP had a more uniform and softer body and texture. In a previous study, it was observed that Murcia al Vino cheese made with animal rennet was significantly harder (P<0.01), more grainy (P<0.001), and less creamy (P<0.001) than the same cheese made using plant coagulant (Tejada et al 2006). Similar findings have been reported for ewe's milk cheeses made using vegetable coagulant from C. cardunculus, which were softer and creamier than those made using rennet (Tejada et al 2007).…”