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

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...

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Bibliographic Details
Published in:Czech Journal of Food Sciences 2016-01, Vol.34 (5), p.456-462
Main Authors: Del Caro, Alessandra, Fadda, Costantino, Sanguinetti, Anna Maria, Carboni, Maria Giovanna, Pinna, Giuliano, Naes, Tormod, Menichelli, Elena, Piga, Antonio
Format: Article
Language:English
Subjects:
Cheese
Color
Cooking
Curd
Dairy products
ewe's milk cheese
Milk
Moisture content
Packaging
Parameter modification
Pressing
Ripening
sensory characteristics
Sensory properties
storage
Taste
Temperature
Texture
Vacuum
vacuum packaging
Water content
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Summary: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.
ISSN:1212-1800
1805-9317
DOI:10.17221/32/2016-CJFS