Season and ripening temperature influence fatty acid composition and sensory properties of semi-hard cheese during maturation

Autor:	M. Høy, Roger K. Abrahamsen, L. Røkke, Siv Borghild Skeie, Hilde Kraggerud
Rok vydání:	2008
Předmět:	biology Chemistry Flavour food and beverages Ripening Sensory system Raw milk biology.organism_classification Applied Microbiology and Biotechnology Composition (visual arts) Fatty acid composition Food science Aroma Food Science
Zdroj:	International Dairy Journal. 18:801-810
ISSN:	0958-6946
DOI:	10.1016/j.idairyj.2007.11.003
Popis:	The influence of ripening temperature and seasonality on sensory attributes during maturation of cheese was studied in two different semi-hard, washed curd, commercial Norwegian cheese varieties with similar gross composition. Multivariate models derived from sensory attributes of cheese demonstrated that ripening temperature and maturation time had systematic, independent effects on the sensory properties of cheese of the varieties examined. Decrease in sulphurous aroma was observed during maturation. Fatty acid composition of raw milk varied with season, showing a continuous trend throughout the year with the main differences found between indoor and outdoor feeding seasons. Correlations were observed between fatty acid composition of the raw milk and sensory properties of cheese. Firmness was correlated with indoor feeding and saturated fatty acids. In contrast, flavour intensity of the cheese was found to be higher in the grazing season.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::02743ffd3b214184872d8e6619533f28 https://doi.org/10.1016/j.idairyj.2007.11.003 Zobrazit plný text záznamu Full Text from ScienceDirect