Cheese Flavor Research Articles

Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content

The present study investigated the effect of salt (NaCl) on the flavor and texture of Cheddar cheese with the particular aim to elucidate consequences of, and strategies for, reducing the salt concentration. Descriptive sensory analysis and physicochemical mapping of 9-mo-old Cheddar cheeses containing 0.9, 1.3, 1.7, and 2.3% salt and an equal level of moisture (37.6±0.1%) were undertaken. Moisture regulation during manufacture resulted in slightly higher calcium retention (158 to 169mmol/kg) with decreasing NaCl concentration. Lactose was depleted only at 0.9 and 1.3% salt, resulting in concomitantly higher levels of lactate. Lower levels of casein components and free amino acids were observed with decreasing NaCl concentration, whereas levels of pH 4.6-soluble peptides were higher. Key taste-active compounds, including small hydrophobic peptides, lactose, lactate, and free amino acids, covaried positively with bitter, sweet, sour, and umami flavor intensities, respectively. An additional direct effect of salt due to taste–taste enhancement and suppression was noted. Sensory flavor profiles spanned a principal component dimension of palatability projecting true flavor compensation of salt into the space between cheeses containing 1.7 and 2.3% salt. This space was characterized by salt, umami, sweet, and a range of sapid flavors, and was contrasted by bitter and other off-flavors. Rheological and sensory measurements of texture were highly correlated. Cheeses made with 2.3% salt had a longer and slightly softer texture than cheeses containing 0.9, 1.3, and 1.7% salt, which all shared similar textural properties. Moisture regulation contributed to restoring the textural properties upon a 50% reduction in salt, but other factors were also important. On the other hand, significant flavor deterioration occurred inevitably. We discuss the potential of engineering a favorable basic taste profile to restore full palatability of Cheddar with a 50% reduction in salt.

Comparative study of flavor in cholesterol-removed Gouda cheese and Gouda cheese during ripening

This study was performed to compare the flavor compounds of cholesterol-removed Gouda cheese (CRGC) and those of Gouda cheese (control) during ripening. The CRGC was made using milk treated with cross-linked β-cyclodextrin (β-CD). The solid-phase microextraction (SPME) method was used to extract flavor compounds from Gouda cheese. In both CRGC and control cheese, 31 flavor compounds were identified, including 6 free fatty acids, 5 esters, 5 ketones, 1 aldehyde, 3 lactones, 5 alcohols, and 6 miscellaneous compounds. Free fatty acids were the most abundant flavor compounds quantified in CRGC and control cheese. In the early stage of ripening, concentrations of flavor compounds in CRGC and control cheese were 16.42 and 10.38mg/kg, respectively. At 6mo, they increased to 40.90 and 67.89mg/kg, respectively. A group of esters was the second abundant flavor compound in CRGC and control cheese. At the initial stage of ripening, total concentrations of esters were 12.94 (CRGC) and 10.95mg/kg (control) and they increased to 22.73 (CRGC) and 27.68mg/kg (control). Total concentrations of ketones were 1.96 (CRGC) and 6.49mg/kg (control) at the initial stage of ripening. After 6mo of ripening, total concentrations reached 11.32 (CRGC) and 52.43mg/kg (control). In the case of the lactones, at the early stage of ripening, total concentrations of CRGC and control cheese were 0.63 and 0.84mg/kg, respectively, and then increased to 1.73 (CRGC) and 3.25mg/kg (control) at the end of ripening. Based on the results of this study, the flavor compounds of CRGC and control showed slightly different profiles during ripening.

Use of potassium chloride and flavor enhancers in low sodium Cheddar cheese

We investigated use of potassium chloride (KCl) to maintain both the salty flavor and to replace the preservative effects of salt when reducing the sodium content in natural cheese. Because salt replacers can affect flavor because of inherent off-flavors, such as bitter and metallic, we examined the use of flavor enhancers for their ability to modulate some of these undesirable sensory effects. Stirred-curd Cheddar-style cheese was manufactured using 2 cheese-making procedures (different curd knife sizes and target salting titratable acidities), in duplicate. Curd was salted with sodium chloride (NaCl) or 60% reduced sodium blends of NaCl and KCl (2 different sources). Curd was also salted at a 60% reduced sodium rate with NaCl and KCl with added flavor enhancers. A hydrolyzed vegetable protein/yeast extract blend, a natural “potassium-blocking type” flavor, disodium inosinate, or disodium guanylate were each blended with the reduced sodium salt blend and added to curd at the salting step. The resulting blocks of cheese were aged for 5mo and evaluated monthly for chemical, microbial, and sensory differences. At 5mo of aging, we measured liking for the cheeses using a consumer panel. Overall, cheeses were well liked by the consumer panel, and the scores of reduced sodium cheese with 2 different KCl sources were not different from those of the full-sodium control. The addition of flavor enhancers to Cheddar curd had mixed results, with one improving the consumer flavor liking only slightly over KCl, and one (disodium inosinate) significantly reducing consumer flavor liking scores, presumably due to the amount of umami flavor it contributed. Potassium chloride replacement salts sourced from different manufacturers affected the chemical and flavor properties of cheese, and changes to pH and temperature targets may be necessary to yield cheese with the moisture and pH targets desired. The cheese-making procedure used also influenced flavors observed, which resulted in higher levels of brothy flavor in cheese made with smaller curd knives and a higher target salting titratable acidity. This effect resulted in lower consumer liking scores.

Effect of Yarrowia lipolytica on blue cheese odour development: Flash profile sensory evaluation of microbiological models and cheeses

Yarrowia lipolytica is among the most frequently occurring species in the secondary flora of blue cheeses. This organism produces a range of important aroma compounds for blue cheese flavour when cultured outside of cheese. However, trends in aroma profiles that are observed with instrumental analysis are not always evident in the perception of the aroma with sensory analysis. The odour perception of microbiological models combining Penicillium roqueforti and Y. lipolytica blue cheese isolates were compared with the odour of real blue cheeses using the technique of Flash profiling. Assessors (n = 9) ranked the samples according to their blue cheese odour intensity and discriminated the P. roqueforti + Y. lipolytica model from the model only containing P. roqueforti which was included as a control. The synergy between Y. lipolytica and the mould appears to be responsible for the production of blue cheese odour.

New Insights into Sulfur Metabolism in Yeasts as Revealed by Studies of Yarrowia lipolytica

Yarrowia lipolytica, located at the frontier of hemiascomycetous yeasts and fungi, is an excellent candidate for studies of metabolism evolution. This yeast, widely recognized for its technological applications, in particular produces volatile sulfur compounds (VSCs) that fully contribute to the flavor of smear cheese. We report here a relevant global vision of sulfur metabolism in Y. lipolytica based on a comparison between high- and low-sulfur source supplies (sulfate, methionine, or cystine) by combined approaches (transcriptomics, metabolite profiling, and VSC analysis). The strongest repression of the sulfate assimilation pathway was observed in the case of high methionine supply, together with a large accumulation of sulfur intermediates. A high sulfate supply seems to provoke considerable cellular stress via sulfite production, resulting in a decrease of the availability of the glutathione pathway's sulfur intermediates. The most limited effect was observed for the cystine supply, suggesting that the intracellular cysteine level is more controlled than that of methionine and sulfate. Using a combination of metabolomic profiling and genetic experiments, we revealed taurine and hypotaurine metabolism in yeast for the first time. On the basis of a phylogenetic study, we then demonstrated that this pathway was lost by some of the hemiascomycetous yeasts during evolution.

Volatile compounds and lipolysis levels of Kopanisti, a traditional Greek raw milk cheese

Kopanisti is a Protected Designation of Origin (PDO) traditional soft Greek cheese manufactured exclusively in the Cycladic island complex. It is made from raw bovine, ovine or caprine milk or a mixture of them without the addition of any lactic acid cultures. It has a spreadable texture, an intense salty and peppery taste and a strong flavour. Although Kopanisti cheese has properties similar to those of mould-ripened cheeses, its volatile compound content has never been reported. In this study the volatile compound content and lipolysis level of ten commercial Kopanisti samples were investigated. The main aromatic groups found in Kopanisti cheese were alcohols, esters and volatile free fatty acids. Ethanol and several ethyl esters were the main volatile compounds. Intense lipolysis was present, with an average total free fatty acid content of 48,979 mg kg(-1). Acetic, butyric and capric acids were the main volatile acids determined. The intense lipolysis contributes greatly to the strong flavour and peppery taste of Kopanisti cheese. The flavour of Kopanisti is attributable mainly to the volatile fatty acids and various other volatile compounds as well as to the interactions occurring between them.

Integration of extruded linseed into dairy sheep diets: Effects on milk composition and quality and sensorial properties of Pecorino cheese

The objective of this work was to study the influence of including extruded linseed at different supplementation levels in dairy sheep feed on the chemical, organoleptic and nutritional quality of milk and Pecorino cheese. Three hundred and thirty multiparous Sarda ewes, three weeks before their expected date of parturition, were divided into three groups of 110 animals each. Ewes were fed one of three different concentrates: a control concentrate (CTR) without linseed and two concentrates supplemented with different levels (100 and 200g/kg as fed; EL-10 and EL-20, respectively) of extruded linseed. The experimental concentrates were fed to the ewes during late pregnancy (400g per head per day) and early lactation (60 days after parturition; 800g per head per day). All animals had unlimited access to pasture and hay. Milk production was recorded, and milk samples were collected for the analysis of chemical composition and clotting properties. Cheeses were made with bulk milk from the three groups using a traditional cheese-making technique. After 60 days of ripening, the chemical composition and organoleptic properties of the cheeses were analysed using a Panel test. Milk yield and all major milk components, except milk fat yield, were both linearly (0.01<P<0.001) and quadratically (0.05<P<0.001) related to the level of linseed in the diet. Except for the urea content, which decreased at a decreasing rate (linear P<0.001 and quadratic P<0.05), milk components increased at an increased rate with increasing EL supplementation. The fatty acid composition of milk and cheese was affected by dietary linseed supplementation. Milk fat of groups receiving feed that included extruded linseed showed higher levels of monounsaturated fatty acids and lower levels of saturated fatty acids. Linseed administration linearly increased milk polyunsaturated fatty acid content (P<0.001). The C18:3 n-3 milk content increased by 36 and 87% (P<0.001) for the EL-10 and EL-20 groups, respectively. The higher content of total n-3 fatty acids in milk caused a linear decrease of the n-6/n-3 fatty acid ratio in the EL groups (P<0.001). Dietary treatments affected the chemical composition of cheese; the increase in the level of extruded linseed was negatively correlated with the moisture content of cheeses. Modifications to the fatty acid profiles of the cheeses were similar to those observed for milk. Sensory properties of cheese were not negatively affected by dietary treatments. Cheeses produced from groups fed diets with added linseed had higher scores for overall and ripe cheese flavour and texture properties. Treated cheeses had no off-flavours and were characterised by a more marked grainy texture. The present work indicated that a concentrate containing 100g/kg of extruded linseed can be used to increase the overall quality of Pecorino cheese without negative effects on its typical sensorial and organoleptic characteristics or on the productive performance of the animals.

Impact of selected coagulants and starters on primary proteolysis and amino acid release related to bitterness and structure of reduced-fat Cheddar cheese

Despite substantial research, it is still difficult to produce high quality reduced-fat Cheddar cheese. The objective of this study was to investigate how two coagulants, bovine chymosin (BC) and camel chymosin (CC) having different proteolytic activities and two starter cultures, an O-culture (O) and a thermophilic strain of Lactobacillus plus O-culture (OLb) having different abilities to release amino acids, contribute to the structure and flavour development in reduced-fat Cheddar cheese. Cheeses manufactured using the four combinations of coagulants and cultures were analysed during a 28-week ripening period for the composition of casein, peptides, free amino acids, rheological properties and for sensory properties at end of ripening. Cheeses with CC, showed less extensive primary proteolysis, lower levels of bitterness and higher stress at fracture, which correlates to a harder structure. Whereas cheeses with BC had a higher amount of peptides released by chymosin, e.g. the bitter peptide β-casein (f193–209) or by starter proteases from the chymosin-produced peptide αs1-CN (f1–23). BC cheeses were also judged to be softer by the sensory panel. Cheeses containing the OLb-culture had a higher amount of free amino acids and lower strain at fracture, which correlates to a shorter structure, and the peptide profiles of cheeses produced with BC and CC were rather similar after 28 weeks in contradiction to cheeses with O-culture. Replacing the traditional coagulant BC with CC reduced bitterness but increased hardness of the reduced-fat Cheddar cheese. Replacing O- with OLb-culture also reduced bitterness but resulted in a shorter structure. The results highlight tools which could be employed to alter primary proteolysis and amino acid release, respectively, for the optimisation of flavour and structure of reduced-fat cheese.

Special issue of Dairy Science &amp; Technology The Eighth Cheese Symposium—Moorepark 2011

This special issue contains a number of presentations given at The Eighth Cheese Symposium held in Cork on 28th and 29th September 2011. The symposium has continued an established tradition which began in 1988 of disseminating cheese research and providing a forum for researchers and industry. It is also a valuable opportunity for participants to meet and discuss pertinent issues relating to cheese. All previous symposia were jointly organised by Teagasc and University College Cork. In 2011, for the first time, this Eighth Cheese Symposium also involved collaboration with INRA, the French National Institute for Agricultural Research. The themes of the symposium were: cheese flavour development, cheese diversification, health and nutrition/fat and salt reduction and cheese: from quality to concepts. Over 170 delegates attended from 14 countries and were equally represented by industry and academia. There were 30 oral and 60 poster presentations, which were all of a very high calibre, highlighting the diversity and depth of current international cheese research. One aspect of the symposium which was prominent throughout and is worth specifically mentioning was the quality of work and presentations by students. This special issue of Dairy Science & Technology contains two reviews and nine research papers presented at the symposium. I would like to thank the authors, reviewers and editors who have helped in its successful publication. I hope that you value this special issue of Dairy Science & Technology as much as I do. The Eighth Cheese Symposium was a huge success with very positive feedback from participants. I am already looking forward to the Ninth Cheese Symposium which will be held for the first time in France. The success of the symposium required a lot of commitment and hardwork, and therefore, I would like to thank all the members of the scientific and organising committees, the sponsors, Teagasc, UCC and INRA. A particular mention has to go both Ms. Niamh O’Brien and Dr. John Hannon at the Teagasc Food Research Centre in Moorepark, who ensured that the symposium ran as smoothly as planned. Dairy Sci. & Technol. (2012) 92:417 DOI 10.1007/s13594-012-0085-2

Effect of 5 years long-term frozen storage on sensory quality of Monterey Jack caprine milk cheese

A study was conducted to evaluate the effect of 5years long-term extended frozen-storage on sensory quality of Monterey Jack semi-hard goat milk cheeses stored at −20°C. Three lots of Monterey Jack caprine milk cheeses were manufactured at the university dairy processing plant. Each lot of cheese was placed in 2′×4′×1.5′ (W×L×H) plastic pouches, vacuum packaged and immediately frozen at −20°C for 5years. A trained sensory panel (n=7, 6 females, 1 male) evaluated the cheeses using a previously published lexicon for cheese flavor adapted for evaluating goat milk cheeses. Flavor and taste intensities were scaled using a 15-point intensity scale using the Spectrum™ descriptive analysis method. Flavor scores of the fresh cheese as the reference standard were compared with those of the 5years frozen-stored samples. The results of sensory profiling by the trained panel showed that cooked/milk, sweet and milk fat flavors were significantly (P<0.05) reduced after the long-term frozen storage, while no changes occurred in diacetyl, whey, sour, salty, brothy and waxy flavors. A noticeable grainy/pasty texture was detected in the 5years frozen-stored cheeses. However, flavor characteristics of the goat cheeses were not greatly changed suggesting that long-term frozen storage of goat milk cheese appeared to be feasible and applicable for later consumption and marketing.

Effect of the type of fat on rheology, functional properties and sensory acceptance of spreadable cheese analogue

The objective of this work was to evaluate the effect of different types of fat (butter oil, partially hydrogenated soybean fat and soybean oil) on the functionality, rheology and sensory acceptance of spreadable cheese analogues. Analogues made with partially hydrogenated soybean fat or soybean oil in substitution to butter oil presented lower fat globule size. As a consequence, these analogues showed lower melting, lower spreadability, higher hardness and higher values for the elastic and viscous moduli than cheese made with butter oil. Despite not managing to imitate the flavour of the traditional cheese, the analogue made with partially hydrogenated soybean fat showed good sensory acceptance.

Consumer acceptability of ovine cheese from ewes fed extruded linseed-enriched diets

The aim of this experiment was to study consumer acceptability and composition of Pecorino cheese obtained from ewes fed an extruded linseed-enriched diet. Sixty lactating Sarda ewes were randomly assigned to 3 dietary treatments: (1) control concentrate (CTR); (2) concentrate enriched with 100g/kg of extruded linseed (EL-10); (3) concentrate enriched with 200g/kg of extruded linseed (EL-20), that were all administered along with ad libitum alfalfa hay. Cheeses were made with the bulk milk obtained from the 3 groups. The results showed that the diet affected cheese composition after 60days of ripening. Linseed supplementation decreased protein and fat content while it increased the concentration of monounsaturated, polyunsaturated and long-chain fatty acids in both EL-10 and EL-20 cheeses. The extruded linseed-enriched diets improved the n-3 fatty acid and conjugated linoleic acid contents and decreased the n-6/n-3 fatty acid ratio. A consumer panel evaluated the cheeses for color, eyeness, toughness, Pecorino cheese odor, Pecorino cheese flavor, extraneous odors and flavors and overall acceptability. Although EL-10 and EL-20 cheeses differed from the CTR cheese for some sensory profile attributes, all groups proved similar for overall acceptability and presence of extraneous odors and flavors. A triangle test showed no differences among dietary treatments. Furthermore, when a MOS sensor array, composed of six metal oxide sensors, was used to evaluate the three types of cheeses, no differences were found among groups. Extruded linseed supplementation seems therefore a possible strategy for improving the nutritional quality of lipids in Pecorino cheese without affecting its sensory properties.

Consumer acceptance and sensory evaluation of Monti Dauni Meridionali Caciocavallo cheese

Twelve Caciocavallo cheeses were collected from 6 factories (A, B, C, D, E, F) located in the Monti Dauni Meridionali area (Southern Italy) that adopted different protocols for cheese production. A total of 160 consumers were involved in the sensory evaluation of Caciocavallo cheese after 180d of ripening. Cheese attributes were used to describe the flavor, texture, and appearance of cheeses. The highest scores for the shiny attribute were assigned to cheeses B, C, and E, whereas color intensity was the highest in cheeses B, D, and F. Strength, salty, and piquant attributes were higher in cheeses F and A because of the use of raw milk (F), rennet paste (A), and percentage of salt in the brine (A, F). Consumers perceived a more granular structure during the second half of chewing of Caciocavallo cheese F, as evidenced by the highest value for the grainy attribute. A positive correlation was found between overall flavor and odor intensity and water-soluble nitrogen, low molecular weight peptides, and free fatty acids and between piquant and butyric and caproic acids. A principal components analysis applied to the sensory attributes accounted for 65% of the total variance. The score plot showed that cheeses F and A were located in a well-defined zone of the plot, with cheeses in this zone displaying higher levels of strength, piquant, and salty attributes. The preference test assigned 40% of the preference to Caciocavallo cheese A, 38% to cheese F, 9% to cheese E, 8% to cheese D, and 7% to cheeses B and C. Sensory evaluation of Monti Dauni Meridionali Caciocavallo cheeses is a useful analysis to highlight the principal attributes able to influence consumers’ liking that are related to biochemical features of the cheese.

Application of salt whey in process cheese food made from Cheddar cheese containing exopolysaccharides

The objective of this work was to use salt whey in making process cheese food (PCF) from young (3-wk-old) Cheddar cheese. To maximize the level of salt whey in process cheese, low salt (0.6%) Cheddar cheese was used. Because salt reduction causes undesirable physiochemical changes during extended cheese ripening, young Cheddar cheese was used in making process cheese. An exopolysaccharide (EPS)-producing strain (JFR) and a non-EPS-producing culture (DVS) were applied in making Cheddar cheese. To obtain similar composition and pH in the EPS-positive and EPS-negative Cheddar cheeses, the cheese making protocol was modified in the latter cheese to increase its moisture content. No differences were seen in the proteolysis between EPS-positive and EPS-negative Cheddar cheeses. Cheddar cheese made with the EPS-producing strain was softer, and less gummy and chewy than that made with the EPS-negative culture. Three-week-old Cheddar cheese was shredded and stored frozen until used for PCF manufacture. Composition of Cheddar cheese was determined and used to formulate the corresponding PCF (EPS-positive PCF and EPS-negative PCF). The utilization of low salt Cheddar cheese allowed up to 13% of salt whey containing 9.1% salt to be used in process cheese making. The preblend was mixed in the rapid visco analyzer at 1,000rpm and heated at 95°C for 3min; then, the process cheese was transferred into copper cylinders, sealed, and kept at 4°C. Process cheese foods contained 43.28% moisture, 23.7% fat, 18.9% protein, and 2% salt. No difference in composition was seen between the EPS-positive and EPS-negative PCF. The texture profile analysis showed that EPS-positive PCF was softer, and less gummy and chewy than EPS-negative PCF. The end apparent viscosity and meltability were higher in EPS-positive PCF than in EPS-negative PCF, whereas emulsification time was shorter in the former cheese. Sensory evaluation indicated that salt whey at the level used in this study did not affect cheese flavor. In conclusion, process cheese, containing almost 13% salt whey, with improved textural and melting properties could be made from young EPS-positive Cheddar cheese.

HEDONIC RESPONSE TO CHEESE IN PRESCHOOLERS

ABSTRACTThe hedonic response of preschoolers to six Protected Denomination of Origin Italian cheeses has been investigated.Cheese samples were Mozzarella di bufala, Parmigiano Reggiano, Fontina, Taleggio, Gorgonzola and Pecorino Romano. Sensory tests revealed that Mozzarella di bufala and Parmigiano Reggiano were the most liked cheeses. Gorgonzola was the least appreciated cheese.Patterns of preference for cheese were not linear, depending on the joint effect of gender and cheese variety eaten.Hierarchical Cluster Analysis of the preference data identified five groups of children with different cheese likes and dislikes.Partial Least Square Regression modeling of cheese acceptability of sensory‐driven children subgroups with homogeneous cheese preference revealed different focusing on sensory characteristics of cheese among clusters. Nearly one child out of two focused either on cheese flavors and textures whereas nearly one child out of eight exclusively on flavors.These results were substantiated by children open discussion in focus groups.PRACTICAL APPLICATIONSSensory preference segmentation highlights valuable information on distinct groups of preschoolers who show different cheese liking and on the relative importance of specific attributes for preschoolers with radically different sensory preference. Drivers of liking are sensory attributes that are responsible for acceptance, and it is instructive to identify which particular attributes are the key to moving preschoolers' acceptance of cheese. Nutritionist, dieticians, caterers and product developers understand what must be done in order to control cheese acceptance in preschoolers and to formulate more energy‐balanced and sensory‐appealing meals and snacks during school time.

Debaryomyces hansenii strains differ in their production of flavor compounds in a cheese‐surface model

Flavor production among 12 strains of Debaryomyces hansenii when grown on a simple cheese model mimicking a cheese surface was investigated by dynamic headspace sampling followed by gas chromatography-mass spectrometry. The present study confirmed that D. hansenii possess the ability to produce important cheese flavor compounds, primarily branched-chain aldehydes and alcohols, and thus important for the final cheese flavor. Quantification of representative aldehydes (2-Methylpropanal, 3-Methylbutanal) and alcohols (2-Methyl-1-propanol, 3-Methyl-1-butanol, and 3-Methyl-3-buten-1-ol) showed that the investigated D. hansenii strains varied significantly with respect to production of these flavor compounds. Contrary to the alcohols (2-Methyl-1-propanol, 3-Methyl-1-butanol, and 3-Methyl-3-buten-1-ol), the aldehydes (2-Methylpropanal, 3-Methylbutanal) were produced by the D. hansenii strains in concentrations higher than their sensory threshold values, and thus seemed more important than alcohols for cheese flavor. These results show that D. hansenii strains may have potential to be applied as cultures for increasing the nutty/malty flavor of cheese due to their production of aldehydes. However, due to large strain variations, production of flavor compounds has to be taken into consideration for selection of D. hansenii strains as starter cultures for cheese production.

Color of low-fat cheese influences flavor perception and consumer liking

The present study examines the effect of color on low-fat cheese flavor perception and consumer acceptability. To understand the flavor preferences of the consumer population participating in the sensory testing, 4 brands of retail full-fat Cheddar cheeses labeled as mild, medium, or sharp were obtained. These cheeses were evaluated by a trained descriptive panel to generate a flavor profile for each cheese and then by consumer sensory panels. Overall and color liking were measured using a 9-point hedonic scale, and flavor, chewiness, level of sharpness measured using a 5-point just-about-right (JAR) scale (with 1 being not enough, 3 being just about right, and 5 being too much of the attribute). Subsequently, 9 low-fat Cheddar cheeses were manufactured using 3 levels of annatto (0, 7.34, and 22g/100kg) and 3 levels of titanium dioxide (0, 7.67, and 40g/100kg) using a randomized block design in duplicate. Cheeses were then evaluated by descriptive and consumer sensory panels. Each consumer testing consisted of 120 panelists who were mainly 18 to 35 yr of age (>90% of total populace) with >60% being frequent cheese consumers. Overall liking preference of the consumer group was for mild to medium cheese. Using the JAR scale, the medium cheeses were considered closest to JAR with a mean score of 3.0, compared with 2.4 for mild cheese and 3.6 for sharp cheese. Among low-fat cheeses, color was shown to be important with consumer liking being negatively influenced when the cheese appearance was too translucent (especially when normal levels of annatto were used) or too white. Matching the level of titanium dioxide with the annatto level gave the highest liking scores and flavor perception closest to JAR. This study established a significant effect of color on overall liking of low-fat versions of Cheddar cheese.

Kualitas Keju yang Dihasilkan dari Susu Kambing Ras Kaligesing pada Bulan Laktasi yang Berbeda (Cheese Quality Made From Milk of Ettawa Crossbred Goat, Based on Different Lactation Stages)

&lt;p&gt;The objective of the experiment was to evaluate the effect of lactation stages on the quality and flavor of 2 months ripened cheese. The experiment was conducted from December 2009 until April 2010. Five goats were used as samples. Milk were collected at 7 days and 30 days post kidding. Cheeses were coagulated using rennet which produced by extracting dried abomasum of 10 days old goat kid. Fresh cheeses were analyzed for its quality and kept for 2 months. After 2 month, ripened cheeses were analyzed for its quality and flavor. Parameters observed were cheese’s physical quality (cheese yield and tenderness), chemical quality (pH, protein, fat, moisture, ash, calcium) and flavor (for ripened cheeses). Cheese yield, tenderness, pH, protein, fat, moisture, ash, and calcium composition were analyzed using Repeated Measurement of General Linear Model and flavor quality was analyzed using Mann-Whitney Test. The result showed that lactation stages (7 and 30 days post kidding) did not significantly affect cheese yield, pH, protein, fat, and calcium but it had an effect on tenderness, moisture, and ash. Ripening significantly affected flavor such as salty, sour, bitter, and rancidity but not the sweet taste. Ripening was also affected pH and fat composition but moisture, ash, protein, calcium, and tenderness were not affected. It can be concluded that 2 stages of lactation did not significantly affect overall cheese quality, but it was suggested to choose milk from days 30 after partum as cheese raw material since cheeses from days 7 milk have a flavor defect (bitter) and this kind of milk is still needed by the kids of&lt;br /&gt;the goat.&lt;/p&gt;&lt;p&gt;&lt;br /&gt;(Key words: Kaligesing race goat’s milk, Cheese quality, Cheese ripening, Cheese flavor, Stage of lactation)&lt;br /&gt;&lt;br /&gt;&lt;/p&gt;

Comparative study of flavor, texture, and sensory in cream cheese and cholesterol-removed cream cheese

This study was performed to compare flavor, texture, and sensory profiles of cream cheese and cholesterolremoved cream cheese made from whole milk and cream. The cholesterol was removed by crosslinked β-cyclodextrin and the cheeses were stored at 7°C for 4 week. To quantify the flavor compounds, the cheeses (0, 1, 2, 3, and 4 week) were extracted by solid-phase microextraction, analyzed by GC-MS and quantified by GC-flame ionization detector (FID). Tentatively identified flavor compounds were 11 acids, 2 ketones, 1 amine, 1 alcohol, 2 lactone, and 1 alkene. In texture profile analysis such as hardness, cohesiveness, adhesiveness, and sensory analysis such as appearance, flavor, taste, and texture properties were not significantly different (p>0.05) between two cheeses. On the basis of our results, it is concluded that no adverse changes was shown in the cholesterol-removed cream cheese in flavor, texture, and sensory characteristics during 4-week storage.

Otimização da aceitabilidade sensorial de requeijão cremoso light

O requeijão cremoso é um tipo de queijo fundido originalmente brasileiro, fabricado em todo território nacional com algumas variações de tecnologia. Este é um dos principais tipos de queijos produzido e consumido no Brasil e apresenta como característica o elevado teor de gordura. Por outro lado, a gordura apresenta papel fundamental na aparência, sabor e textura de requeijão, portanto desenvolver um produto light com qualidade sensorial semelhante à versão tradicional é um grande desafio à indústria de alimentos. Nesse contexto, o objetivo deste trabalho foi avaliar a composição química e a aceitabilidade sensorial de requeijão cremoso light, com diferentes níveis de redução de gordura, em relação à textura e impressão global. O experimento seguiu um delineamento de superfície de resposta, o Delineamento Composto Central Rotacional (DCCR) com dois fatores (gordura e umidade). A aceitabilidade sensorial foi avaliada por 100 consumidores, utilizando a escala hedônica de nove pontos. Os resultados obtidos demonstraram que os requeijões com diferentes níveis de redução de gordura apresentaram aceitabilidade sensorial semelhante quando combinados a um aumento proporcional do teor de umidade. Os produtos que apresentaram extrato seco desengordurado (ESD) de aproximadamente 19,3%, originados de diferentes combinações entre gordura e umidade, foram os que apresentaram melhor aceitação por parte dos consumidores, demonstrando a importância do ESD na aceitabilidade sensorial.