Ripening process of Cascaval cheese: compositional and textural aspects

Two textural characteristics, elasticity modulus and firmness, were determined during the ripening process of Cascaval cheese, using both instrumental and sensorial techniques. Uniaxial compression was used to determine the textural characteristics and the results were compared with the ones obtaine...

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Bibliographic Details
Published in:Journal of food science and technology 2015-08, Vol.52 (8), p.5278-5284
Main Authors: Andronoiu, Doina Georgeta, Botez, Elisabeta, Nistor, Oana Viorela, Mocanu, Gabriel Dănuţ
Format: Article
Language:English
Subjects:
Analysis
biochemical pathways
Cheese
Chemical compounds
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Consumer behavior
Consumers
Dairy products
Evaporation
firmness
Food
Food processing industry
Food quality
Food Science
Milk
modulus of elasticity
Moisture content
Nitrogen
nonprotein nitrogen
Nutrition
Original
Original Article
pasta filata cheese
phosphotungstic acid
Proteins
ripening
sensory evaluation
Studies
water content
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Summary:Two textural characteristics, elasticity modulus and firmness, were determined during the ripening process of Cascaval cheese, using both instrumental and sensorial techniques. Uniaxial compression was used to determine the textural characteristics and the results were compared with the ones obtained by sensorial analysis, revealing a good correlation. The chemical composition of cheese was also determined, including the nitrogen fractions (total nitrogen, water soluble nitrogen, non-protein nitrogen and phosphotungstic acid soluble nitrogen). The data thus obtained were statistically processed in order to find the differences between the samples, as well as to find the correlation between the techniques of analysis. The study showed that the ripening process of the Cascaval cheese is similar to the ripening of other pasta filata cheese. The moisture content decreases during maturation as a result of water evaporation. The concentration of nitrogen fractions increases during the ripening stage, and so do the firmness and elasticity modulus. The biochemical processes that occur during maturation largely influence the textural parameters and this is proved by both instrumental and sensorial analyses.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-014-1621-2