Sensory profile development of Oaxaca cheese and relationship with physicochemical parameters
| Autor: | J. Sandoval-Copado, M.A. Colín-Cruz, J. Orozco-Villafuerte, D. Pedrero-Fuehrer |
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| Rok vydání: | 2016 |
| Předmět: |
Streptococcus thermophilus
Taste Color Pasteurization law.invention chemistry.chemical_compound 0404 agricultural biotechnology Cheese law Genetics Animals Food science Aroma Chromatography biology Chemistry Lactococcus lactis 0402 animal and dairy science food and beverages 04 agricultural and veterinary sciences Raw milk biology.organism_classification 040401 food science 040201 dairy & animal science Lactic acid Cattle Female Animal Science and Zoology Food Science Mesophile |
| Zdroj: | Journal of Dairy Science. 99:7075-7084 |
| ISSN: | 0022-0302 |
| DOI: | 10.3168/jds.2015-10833 |
| Popis: | A sensory profile of Oaxaca cheese was developed. To represent both industrial and artisanal Oaxaca cheese, 3 types of cheese were manufactured under controlled conditions: 2 with pasteurized milk using a mesophilic lactic acid bacteria culture (Lactococcus lactis ssp. lactis and L. lactis ssp. cremoris) and a thermophilic lactic acid bacteria culture (Streptococcus salivarius ssp. thermophilus), and a third with naturally acidified raw milk. The cheeses were evaluated by a panel of 11 trained judges. Additionally, chemical composition and instrumental color parameters were determined, an instrumental texture profile analysis was performed, and volatile compounds were identified by solid-phase microextraction coupled with gas chromatography/mass spectrometry. The sensory profile developed includes 43 descriptors, of which 13 are discriminant among these 3 cheese types. Descriptors include visual attribute waxy; tactile (manual) attributes moist and oily; orthonasal aroma attributes empyreumatic and cow; basic taste attribute salty; mouth texture attributes chewable, gummy, adherent, fibrous, moist, and fatty; and auditory attribute squeaky. A strong correlation was found between specific sensory data and physicochemical parameters measured by instrumental and chemical methods. |
| Databáze: | OpenAIRE |
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