The effect of buttermilk or buttermilk powder addition on functionality, textural, sensory and volatile characteristics of Cheddar-style cheese
| Autor: | Maurice G. O'Sullivan, Jessica L Davis, Kieran N. Kilcawley, Dimitri Scholz, Jeremiah J. Sheehan, Martin G. Wilkinson, C. D. Hickey |
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| Přispěvatelé: | Dairy Levy Trust, Dairy Levy Trust, Ireland |
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
Adult
Free fat Food Handling sensory evaluation Cheese Flavor Flavour Buttermilk powder volatile profile meltability Health benefits Fatty Acids Nonesterified Free fatty acids firmness Increased phospholipid Young Adult 0404 agricultural biotechnology Meltability Firmness Cheese Hardness Humans Globules of fat Food science Buttermilk chemistry.chemical_classification Sensory evaluation Volatile Organic Compounds Volatile profile 0402 animal and dairy science Fatty acid Taste Perception food and beverages free fatty acids 04 agricultural and veterinary sciences Consumer Behavior Middle Aged Olfactory Perception 040401 food science 040201 dairy & animal science Smell chemistry Taste Odorants buttermilk powder Powders Food Science |
| Popis: | peer-reviewed The influence of buttermilk or buttermilk powder addition to cheese milk or cheese curds respectively on cheese functional properties, free fatty acid profiles and subsequent volatile and sensory characteristics was investigated. Buttermilk addition to cheese milk resulted in a softer cheese compared to other cheeses, with a significantly reduced flowability, while buttermilk powder addition had no influence on cheese firmness but cheese flowability was also reduced compared to the control cheese. Larger pools of free fat, higher levels of free fatty acids, volatile compounds and significant differences in sensory profiles associated with off-flavour were also observed with the addition of buttermilk to cheese milk. Application of light microscopy, using toluidine blue stain, facilitated the visualisation of fat globule structure and distribution within the protein matrix. Addition of 10% buttermilk powder resulted in significant increases in volatile compounds originating from proteolysis pathways associated with roasted, green aromas. Descriptive sensory evaluation indicated few differences between the 10% buttermilk powder and the control cheese, while buttermilk cheeses scored negatively for sweaty, barnyard aromas, oxidized and off flavors, correlating with associated volatile aromas. Addition of 10% buttermilk powder to cheese curds results in cheese comparable to the control Cheddar with some variations in volatile compounds resulting in a cheese with similar structural and sensory characteristics albeit with subtle differences in overall cheese flavor. This could be manipulated to produce cheeses of desirable quality, with potential health benefits due to increased phospholipid levels in cheese. |
| Databáze: | OpenAIRE |
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