Influence of technology and ripening on textural and sensory properties of vacuum packaged ewe's cheese

Autor:	Alessandra Del Caro, Costantino Fadda, Anna Maria Sanguinetti, Maria Giovanna Carboni, Giuliano Pinna, Tormod Naes, Elena Menichelli, Antonio Piga
Jazyk:	angličtina
Rok vydání:	2016
Předmět:	texture sensory characteristics ewe's milk cheese storage vacuum packaging Agriculture
Zdroj:	Czech Journal of Food Sciences, Vol 34, Iss 5, Pp 456-462 (2016)
Druh dokumentu:	article
ISSN:	1212-1800 1805-9317
DOI:	10.17221/32/2016-CJFS
Popis:	The effect of curd cooking temperature (40 and 42°C), pressing, and ripening on textural and sensory properties of vacuum packaged semi-cooked ewe's milk cheese was studied. Chemical and microbiological analyses, colour, texture, and sensory characteristics were determined. Curd cooking temperature and pressing influenced aw, moisture and salt-in-moisture content. Texture parameters were partially modified by pressing. On the contrary, cooking temperature resulted mainly in changes of cheese colour. Storage time was the most important factor in changing cheese characteristics, including sensory characteristics, whereas an increase of bitter aftertaste was observed during storage, likely due to packaging in a plastic pouch.
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/ff4ba40bfe7c4e8d97e1d5fe52b8ea0d Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF