Abstract
The present study used descriptive sensory analysis (DSA) to compare Pizza cheeses prepared from various combinations of fresh Mozzarella and semi-ripened Cheddar cheeses and cooked under conventional and microwave cooking methods. A cheese sensory lexicon was developed, and descriptive sensory profiles of the Pizza cheeses were evaluated using a panel of semi-trained judges (n = 12). The following characteristics, flavor (cheddar, acidic, rancid, bitter, salty, creamy, and moldy), texture (stringiness, stretchability, firmness, and tooth pull), and appearance (meltability, oiliness, edge browning, and surface rupture) of Pizza cheeses were analyzed and compared with control samples. The sensory analysis of Pizza cheeses showed more preference toward a higher level of ripened Cheddar cheese (4 months), which was cooked using the microwave. However, the scores for texture properties were decreased with the addition of the semi-ripened cheese. The scores for stretchability and tooth pull were high in the microwave cooked samples compared with the conventionally cooked samples. The appearance attributes (meltability, oiliness, and edge browning) scores were increased with the increasing of ripened Cheddar cheese content while surface rupture was decreased. Microwave cooked Pizza cheese showed better meltability and oiliness but lower edge browning scores. The results showed that amalgamations of fresh Mozzarella and semi-ripened Cheddar cheese had a significant (p < 0.05) and positive effects on the sensory qualities of Pizza cheeses.
Highlights
Cheese is the most diverse group of dairy products available in a wide range of flavors and forms
The aim of the present study is to investigate the sensory characteristics of Pizza cheeses prepared from Mozzarella and semi-ripened Cheddar cheese combinations and cooked in microwave and conventional oven using a Descriptive Sensory
The results indicated that moisture content was decreased while protein, fat, and calcium were increased in Pizza cheeses as compared to control (100% Mozzarella)
Summary
Cheese is the most diverse group of dairy products available in a wide range of flavors and forms. Various descriptive sensory methods such as texture profile method [3], flavor profile method [4], quantitative descriptive analysis TM [5], the Spectrum TM Method [6], free choice profiling [7], quantitative flavor profiling [8], and generic descriptive analysis have been reported in literature. These different approaches with the exception of the generic descriptive analysis use a combination of descriptive analyses to meet specific objectives
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