Lactobacillus rhamnosus GG improves the sensorial profile of Camembert-type cheese: An approach through flash-profile and CATA

Autor:	Flávia Giacometti Cavalheiro, Mirna Lúcia Gigante, Débora Parra Baptista, Bruno Domingues Galli
Rok vydání:	2019
Předmět:	biology Chemistry business.industry Flavour food and beverages Pasteurization Ripening Food technology Raw milk biology.organism_classification law.invention Lactobacillus rhamnosus law Penicillium Food science business Flavor Food Science
Zdroj:	LWT. 107:72-78
ISSN:	0023-6438
DOI:	10.1016/j.lwt.2019.02.077
Popis:	Camembert is a white-mould ripened cheese in which intense proteolysis, caused mainly by the fungus Penicillium candidum, among other factors, leads to a substantial production of aromatic and flavor compounds. The aim of this study was to evaluate the sensory profile of the Camembert-type cheese made from raw milk and from pasteurized milk with or without the addition of Lactobacillus rhamnosus GG. The cheeses were analyzed after 50 days of ripening through a combination of Flash-Profile (n = 15) and Check-All-That-Apply (CATA) (n = 80) sensory methods with global acceptance. The 51 sensory attributes obtained allowed the separation of the samples in three clusters. Through the CATA, a significant difference (p
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::fce0ce2b1e2aadb92ba9887313820d00 https://doi.org/10.1016/j.lwt.2019.02.077 Zobrazit plný text záznamu Full Text from ScienceDirect