Abstract
The production of Allium sativum (AS) cheddar cheese in the presence and absence of fish collagen (FC) compared to plain cheese with/without FC was conducted to determine sensory evaluations during 0, 14, 30, and 60 days of ripening. The evaluation system consists of seven parts; outer appearance, colour, texture, consistency of body, consistency of colour, flavour and aroma. Ripened cheeses were assessed by a sensory panels based on a 10-point system. The present results demonstrated that outer appearance of AS cheese in presence of FC showed the lowest score (2.8 ± 0.09) after 8 weeks of ripening. The color criteria of all fresh cheese samples reduced significantly (p<0.05) at the end of ripening period. The highest flavor score of cheese samples was shown at week 2 of ripening for all cheese samples except of AS-cheese. AS-cheese in the presence and absence of FC registered lower aroma score than their respective control during the period of ripening. In conclusion, AS- and AS+FC-cheeses can be consumed within 2 to 4 weeks of storage for the best organoleptic properties.
Highlights
Cheese is a kind of fermented milk-based food product, obtained by draining after coagulation of milk
Outer appearance: There was no significant difference in outer appearance of fresh P and Allium sativum (AS) cheeses (7.9 and 7.8 respectively; 0 week; Table 1)
The present results established that outer appearance of AS cheese in presence of fish collagen (FC) showed the lowest score during ripening period
Summary
Cheese is a kind of fermented milk-based food product, obtained by draining after coagulation of milk. It can be regarded as “a consolidated curd of milk solids in which milk fat is entrapped by coagulated casein” [1]. The extents of growth of lactic acid bacteria during milk fermentation are associated with changes in sensory parameters and these are widely used to evaluate the final product of cheese [3]. Collagen is made up of amino acids and forms the major protein in human body It has a vital role in the growth, health and maintenance of muscles, tendons, skin, bones, ligaments, gum, eyes and blood vessels [8]. Sensory analysis of A. sativum cheddar cheese in the presence and absence of fish collagen compared to plain cheese with/without fish collagen (control) was evaluated during 60 days of ripening
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