Texture Properties of Dutch-Type Cheese as a Function of Its Location and Ripening

Buňka, František; Pachlová, Vendula; Nenutilová, Lenka

doi:10.1080/10942912.2011.575496

Cited by 4 publications

(5 citation statements)

References 28 publications

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“…; Alvis et al . ; Buňka et al ., ). The analysis is based on normalization of the values F t (the measured force F (N) at time t (s)) according to the Eq.…”

Section: Introductionmentioning

confidence: 97%

“…; Hatcher et al . , ; Dimitreli and Thomareis ; Buňka et al ., ) to the higher deformation levels of 30–75% (Joshi et al . ; Rodríguez‐Sandoval et al .…”

Section: Introductionmentioning

confidence: 99%

“…; Pachlová et al . , ; Buňka et al ., ); (2) 120–300 s (Solomon and Jindal ; Zaidul et al . ; Markowski et al ., ; Singh et al .…”

Section: Introductionmentioning

confidence: 99%

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The Dependence of Peleg's Coefficients on Selected Conditions of a Relaxation Test in Model Samples of Edam Cheese

Buňka

Pachlová

Pernická

et al. 2013

Journal of Texture Studies

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The first aim of this work was to compare the influence of using two probes (a 100-mm plate and a 5-mm spherical probe) during a compression test on the trends of hardness changes during ripening of Edam cheese. Both of the above-mentioned probes were also applied in relaxation tests for a relaxation time of 30-300 s (10 arbitrary times were used). By means of Peleg's model, the values of a parameter (the extent of material relaxation) and b parameter (the initial rate at which the stress relaxes) were calculated. Moreover, the values of a and b parameters, obtained during 10 different relaxation times of the probe after reaching the maximum deformation of the sample (30-300 s), were compared (calculated on the basis of Peleg's model). Edam cheese during ripening (1-84 days) was used as a model product. The values of cheese hardness within the ripening period (determined by means of both of the above-mentioned probes) strongly correlated among themselves and also with the sensorially evaluated rigidity. Only a parameter was able to provide an adequate description of the actual changes in cheese within the ripening period but only at a relaxation time of Յ120 s (after reaching the maximum deformation of the sample; valid for both probes tested). Longer relaxation times do not provide a relevant description of the changes in cheese texture during ripening. B parameter provided no relevant description of the changes in cheese during ripening in any of the relaxation times studied (concerning both probes). PRACTICAL APPLICATIONThe study compares the influence of the probes used (a 100-mm plate and a 5-mm spherical probe) on the ability to describe changes of selected texture parameters during the ripening period of Edam cheese by using simple compression and relaxation tests. Both types of probes proved to be successful in observing the actual changes in cheese texture during ripening by means of hardness parameter (determined by a simple compression test). Moreover, the information capability of both parameters of Peleg's model (a and b), applied to the data obtained from the relaxation tests with a relaxation time of 30-300 s (after reaching the maximum deformation), was studied. It was observed that only a parameter is suitable for assessing the changes within the ripening period of cheese, which holds true only for a relaxation time of Յ120 s (after reaching the maximum deformation; valid for both probes observed). Longer relaxation times do not provide a good correlation with sensorially evaluated changes in texture parameters. The users are given by instructions on how to perform relaxation tests and, above all, on how to choose the times after reaching the maximum deformation of a cheese sample. bs_bs_banner A journal to advance the fundamental understanding of food texture and sensory perception Journal of Texture Studies

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“…; Alvis et al . ; Buňka et al ., ). The analysis is based on normalization of the values F t (the measured force F (N) at time t (s)) according to the Eq.…”

Section: Introductionmentioning

confidence: 97%

“…; Hatcher et al . , ; Dimitreli and Thomareis ; Buňka et al ., ) to the higher deformation levels of 30–75% (Joshi et al . ; Rodríguez‐Sandoval et al .…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

The Dependence of Peleg's Coefficients on Selected Conditions of a Relaxation Test in Model Samples of Edam Cheese

Buňka

Pachlová

Pernická

et al. 2013

Journal of Texture Studies

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“…Moreover, also the storage time can influence the spatial nonhomogeneity; some spatial differences present at the end of cheesemaking can increase during storage, while other differences can be flattened [15]. Studies regarding the possible spatial nonhomogeneity of textural properties have already been reported in literature for different cheeses [4,8,[15][16][17][18]. In these cases, the observed differences were mainly caused by moisture, NaCl, pH, and proteolysis gradients.…”

Section: Introductionmentioning

confidence: 98%

Spatiotemporal Characterization of Texture of Crescenza Cheese, a Soft Fresh Italian Cheese

Alinovi

Rinaldi

Mucchetti

2018

Journal of Food Quality

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Crescenza cheese is a soft fresh cheese without rind, typically manufactured using a high amount of rennet. It is characterized by a fast proteolysis that causes changes in texture and leads to the so-called defect of "colatura" that is the tendency of the matrix to freely flow in the outer part of the cheese and generate spatial inhomogeneities into the cheese. In this paper, the textural properties of Crescenza were evaluated for cheeses manufactured using two types of rennet and starter cultures. Cheese texture was monitored during a 3-week shelf life considering a possible spatial variability of the matrix. At the beginning of the shelf life, a certain spatial inhomogeneity was observed from the center to the edge of the cheese block for all the trials. The firmness decreases from the center to the outer part of the block. During storage, hardness showed a decrease during 1st wk of storage; moreover, from days 7 to 21, cheese increased its hardness in the center and decreased it in the outer part of the block, resulting in a higher spatial inhomogeneity of the cheese. The textural measurements can be a useful tool to define the quality of Crescenza cheese during shelf life.

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“…Thus, imitation cheeses are widely used because of their cost-effectiveness, the simplicity of their manufacture and the replacement of selected milk by non-dairy fats or proteins [1][2][3] . In order to improve the quality of imitation cheeses, researchers have highlighted the processing conditions, such as the cooker types, shear rate, cooking time and temperature, which could influence the functional properties of cheese products [2,4,28] . However, the numerous cooker types and processing conditions make the processors difficult to select an appropriate processing profile for their ingredients blending in the actual production.…”

Section: Introductionmentioning

confidence: 99%

Imitation Cheese Manufacture Using Rapid Visco-Analyzer and Its Optimization

Zhao

et al. 2015

International Journal of Food Properties

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Imitation cheeses in a laboratory-scale (100-g) made by a rapid visco analyzer (RVA) at different stirring speeds (200,300,450 rpm) were investigated with a control (Stephan cooker at 1,500 rpm) at 85 °C through functional properties, microstructure and sensory evaluation. Compared with cheeses of similar composition made by a Stephan cooker, the response of colour, meltability, fat leakage and TPA values could be difference by adjusting the speed of RVA. Compared to the cheeses made by the Stephan cooker, the cheese made by RVA was significantly (P < 0.05) more green, more yellow and A c c e p t e d M a n u s c r i p t 2 noticeably less white than all other cheeses, which had a decrease in the L* values and an increase in a* and b* values. TPA values of imitation cheese made by the RVA at 450 rpm were lower than that cheese made by other speed. However, the imitation cheeses of 450 rpm was significantly (P < 0.05) higher, which was similar with the fat leakage of imitation cheese manufactured by Stephan cooker. The melt of imitation cheese significantly (P < 0.05) reduced by increasing the stirring speed of RVA. While significant, the melt of the 1,500 rpm cheese was smaller than all other cheeses.Increasing the stirring speed of RVA showed a more effective fat emulsification and a uniform protein matrix, by reducing the fat globule size. Sensory analysis, showed the imitation cheese made by RVA at 450 rpm was similar to the control made by Stephan cooker. Subsequently, the stirring speed, mixing time and heating temperature were optimized at 450 rpm, 7.50 min and 86 °C by response surface methodology (RSM).Results indicated that RVA could make imitation cheeses as well as the functional properties of the control in a laboratory-scale.Running head: Imitation cheeses could be made by a rapid visco analyzer

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Texture Properties of Dutch-Type Cheese as a Function of Its Location and Ripening

Cited by 4 publications

References 28 publications

The Dependence of Peleg's Coefficients on Selected Conditions of a Relaxation Test in Model Samples of Edam Cheese

The Dependence of Peleg's Coefficients on Selected Conditions of a Relaxation Test in Model Samples of Edam Cheese

Spatiotemporal Characterization of Texture of Crescenza Cheese, a Soft Fresh Italian Cheese

Imitation Cheese Manufacture Using Rapid Visco-Analyzer and Its Optimization

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