Sensory Properties Of Cheese Research Articles

Preparation and characterization of carboxymethylated pullulan/butyric acid-modified chitosan active sustainable bi-layer coatings intended for packaging of cheese slices

Dependence of the food industry on conventional plastic and the generation of enormous amounts of food waste caused by microbiological spoilage have been imposed as inspiration for this work, to develop active sustainable packaging for sliced cheese using the bi-layer design. Pullulan was modified using a green approach to obtain a polyanionic character in the coating formulation. Chitosan, which has a cationic character in an acidic environment, has been modified using a butyric acid to obtain an amphiphilic character. The formed active bi-layer has demonstrated an improved barrier (decreased permeability for moisture vapor 72.2 and 77.7 times) and mechanical properties (increased tensile strength value up to 3.9 and 9.4 times) compared to the monolayer films. A novel approach to microbiological control of sliced cheese has been established, which implies a synergistic effect of Helichrysum italicum essential oil (EO) and corresponding hydrolate (HY) incorporated in separated layers. This design has ensured avoiding surfactants and preserving cheese's sensory properties, prolonging its shelf-life by 50 % at least. Improvements in cheese storage conditions using this packaging lie in the improved barrier, mechanical and antimicrobial properties, the order of lamination, and a good covering of the cheese surface by spraying.

Application of multi-functional lactic acid bacteria strains in a pilot scale feta cheese production.

Feta cheese is the most recognized Greek Protected Designation of Origin (PDO) product in the world. The addition of selected autochthonous lactic acid bacteria (LAB) strains to cheese milk as adjunct cultures is gaining more attention, since they can impact the nutritional, technological and sensory properties of cheeses, as well as improve the safety of the product. The aim of this study was to produce Feta cheese with enhanced quality and safety, and distinctive organoleptic characteristics by applying autochthonous lactic acid bacteria (LAB) with multi-functional properties as adjunct cultures. Feta cheeses were produced with the commercial lactococcal starter culture and the addition of 9 LAB strains (Lactococcus lactis SMX2 and SMX16, Levilactobacillus brevis SRX20, Lacticaseibacillus paracasei SRX10, Lactiplantibacillus plantarum FRX20 and FB1, Leuconostoc mesenteroides FMX3, FMX11, and FRX4, isolated from artisanal Greek cheeses) in different combinations to produce 13 cheese trials (12 Feta trials with the adjunct LAB isolates and the control trial). In addition, Feta cheese manufactured with FMX3 and SMX2 and control Feta cheese were artificially inoculated (4 log CFU/g) with Listeria monocytogenes (a cocktail of 4 acid or non-acid adapted strains). Cheese samples were monitored by microbiological and physicochemical analyses during ripening, and microbiological, physicochemical, molecular and sensory analyses during storage at 4°C. The results showed that after manufacture, the LAB population was ca. 9.0 log CFU/g at all samples, whereas during storage, their population declined to 6.5-7.0 log CFU/g. In the Listeria inoculated samples, Listeria was absent after 60 days (end of ripening) and after 90 days in the adjunct culture, and in the control trials, respectively. Moreover, the addition of selected strains, especially Lcb. paracasei SRX10, led to cheeses with desirable and distinctive organoleptic characteristics. Furthermore, randomly amplified polymorphic PCR (RAPD-PCR) molecular analysis confirmed that the multi-functional LAB strains were viable by the end of storage. Overall, the results of this study are promising for the use of autochthonous strains in various combinations with the commercial starter culture to satisfy industry requirements and consumer demands for traditional and high added value fermented products.

Use of oxidized potato starch as simultaneous fat and casein replacer in analogue mozzarella cheese-Ⅱ: Impact on functional and sensory properties of cheese

The present study investigated the fat and casein replacement potential of native and oxidized potato starches both separately and simultaneously in analogue cheese (AC). The oxidized starch was prepared using hydrogen-peroxide and was found to have 0.0225% carboxyl content which complied with the safety limits prescribed by Food and Agriculture Organization. The potato starches were used to replace 5% fat and 15% casein in AC formulation. The native starch resulted in AC hardness ranging from (321.71–584.60) g with the lowest and highest reported when used for separate replacement of fat and casein, respectively but was still softer than control cheese (made without starches) i.e. 809.43 g. In contrast, oxidized starches’ addition showed similar or better hardness compared to control cheese and also demonstrated higher stretch relative to control and native starch containing AC. The highest stretch of 10.43 cm was exhibited when oxidized starch was used to replace fat in AC. Melt-ability of AC was slightly compromised on addition of starches except native starch which resulted in melt similar to control when used for combined casein and fat replacement. The free oil release was significantly (P < 0.05) curtailed when starches were used in higher quantity for combined replacement of fat/casein. From sensory perspective, panelists were unable to perceive any statistical difference between control and casein/fat replaced ACs. Thus, in a nutshell, oxidized starch showed better and promising results as fat-mimetic and when used for simultaneous casein/fat replacement in AC but cannot be used to imitate casein owing to 31% decline in melt-ability.

Antioxidant activity of nanoencapsulated chia (Salvia hispanica L.) seed extract and its application to manufacture a functional cheese.

The study aimed to produce a functional ricotta cheese with chia seed extract (CSE) nanocapsules. First, the CSE was encapsulated using lecithin and basil seed gum, and its characteristics and antioxidant activity (AA) were evaluated. The free CSE (F-CSE) and encapsulated CSE (E-CSE) were then added to ricotta cheese formulation (1.5 and 3.0% w/w). The samples were kept for 15 days in a refrigerator and their physicochemical, sensory properties, AA, and oxidative stability were examined. The particle size, polydispersity index, zeta potential, and encapsulation efficiency of CSE nanocapsules were 59.23 nm, 0.328, -44.47 mV, and 80.06%, respectively. The CSE showed remarkable AA in vitro. The AA of F-CSE was higher than E-CSE. The moisture, dry matter, fat, and protein content of cheese samples were in the range of 52.64%-53.31%, 46.69%-47.36%, 19.02%-19.28%, and 16.88%-17.02%, respectively. The color of F-CSE cheeses was slightly yellower than control; however, they did not have clear color differences. During storage, the acidity, hardness, chewiness, and peroxide value of cheeses increased, while the pH, total phenol content, and AA decreased (p < .05). The addition of CSE reduced the rate of pH and acidity changes during storage and significantly increase the AA and oxidative stability. Initially, F-CSE cheeses had higher functional activity, but on other storage days, due to the protective effect of coating materials, the functional activity of E-CSE samples was higher. The CSE, especially E-CSE, did not have an adverse effect on the sensory properties of cheese. Based on the results of this study, it can be concluded that it is possible to manufacture a functional cheese using E-CSE.

Slower proteolysis in Cheddar cheese made from high-protein cheese milk is due to an elevated whey protein content.

A growing number of companies within the cheese-making industry are now using high-protein (e.g., 4-5%) milks to increase cheese yield. Previous studies have suggested that cheeses made from high-protein (both casein and whey protein; WP) milks may ripen more slowly; one suggested explanation is inhibition of residual rennet activity due to elevated WP levels. We explored the use of microfiltration (MF) to concentrate milk for cheese-making, as that would allow us to concentrate the casein while varying the WP content. Our objective was to determine if reducing the level of WP in concentrated cheese milk had any impact on cheese characteristics, including ripening, texture, and nutritional profile. Three types of 5% casein standardized and pasteurized cheese milks were prepared that had various casein:true protein (CN:TP) ratios: (a) control with CN:TP 83:100, (b) 35% WP reduced, 89:100 CN:TP, and (c) 70% WP reduced, 95:100 CN:TP. Standardized milks were preacidified to pH 6.2 with dilute lactic acid during cheese-making. Composition, proteolysis, textural, rheological, and sensory properties of cheeses were monitored over a 9-mo ripening period. The lactose, total solids, total protein, and WP contents in the 5% casein concentrated milks were reduced with increasing levels of WP removal. All milks had similar casein and total calcium levels. Cheeses had similar compositions, but, as expected, lower WP levels were observed in the cheeses where WP depletion by MF was performed on the cheese milks. Cheese yield and nitrogen recoveries were highest in cheese made with the 95:100 CN:TP milk. These enhanced recoveries were due to the higher fraction of nitrogen being casein-based solids. Microfiltration depletion of WP did not affect pH, sensory attributes, or insoluble calcium content of cheese. Proteolysis (the amount of pH 4.6 soluble nitrogen) was lower in control cheeses compared with WP-reduced cheeses. During ripening, the hardness values and the temperature of the crossover point, an indicator of the melting point of the cheese, were higher in the control cheese. It was thus likely that the higher residual WP content in the control cheese inhibited proteolysis during ripening, and the lower breakdown rate resulted in its higher hardness and melting point. There were no major differences in the concentrations of key nutrients with this WP depletion method. Cheese milk concentration by MF provides the benefit of more typical ripening rates.

Quantitative PCR reveals the frequency and distribution of 3 indigenous yeast species across a range of specialty cheeses.

Indigenous microorganisms are important components of the complex ecosystem of many dairy foods including cheeses, and they are potential contributors to the development of a specific cheese's sensory properties. Among these indigenous microorganisms are the yeasts Cyberlindnera jadinii, Pichia kudriavzevii, and Kazachstania servazzii, which were previously detected using traditional microbiological methods in both raw milk and some artisanal specialty cheeses produced in the province of Québec, Canada. However, their levels across different cheese varieties are unknown. A highly specific and sensitive real-time quantitative PCR assay was developed to quantitate these yeast species in a variety of specialty cheeses (bloomy-rind, washed-rind, and natural-rind cheeses from raw, thermized, and pasteurized milks). The specificity of the quantitative PCR assay was validated, and it showed no cross-amplification with 11 other fungal microorganisms usually found in bloomy-rind and washed-rind cheeses. Cyberlindnera jadinii and P. kudriavzevii were found in the majority of the cheeses analyzed (25 of 29 and 24 of 29 cheeses, respectively) in concentrations up to 104 to 108 gene copies/g in the cheese cores, which are considered oxygen-poor environments, and 101 to 104 gene copies/cm2 in the rind. However, their high abundance was not observed in the same samples. Whereas C. jadinii was present and dominant in all core and rind samples, P. kudriavzevii was mostly present in cheese cores. In contrast, K. servazzii was present in the rinds of only 2 cheeses, in concentrations ranging from 101 to 103 gene copies/cm2, and in 1 cheese core at 105 gene copies/g. Thus, in the ecosystems of specialty cheeses, indigenous yeasts are highly frequent but variable, with certain species selectively present in specific varieties. These results shed light on some indigenous yeasts that establish during the ripening of specialty cheeses.

The effects of the use of whey protein as a fat replacer on the composition, proteolysis, textural, meltability, microstructural, and sensory properties of reduced-fat Boru-type Künefe cheese during storage

Boru-type Künefe cheeses were produced from standardised cow milk (fat ratios: 2, 1.5, 1, 0.5%) using whey protein concentrates (whey protein ratios: 0, 0.5, 1, 1.5%, respectively) and stored at 4 °C for 90 days. The composition, proteolysis, texture, meltability, microstructure, and sensory properties of cheeses were examined during storage. The effects of using different fat and whey protein ratios were determined to be significant (p <0.05) on the composition (except pH), texture (except springiness and cohesiveness), meltability and sensory properties of cheeses. Storage period affected significant (p <0.05) pH, titration acidity, fat content, meltability values, odour score, hardness, texture (except springiness) and proteolysis properties. It was determined that there were differences in the microstructure of the cheeses. Overall, the cheeses produced with 0.5% whey protein and 1.5% fat milk were similar to the control cheese and determined the most suitable cheese in terms of some properties.

Supplementing goats' diet with sainfoin pellets (versus alfalfa) modifies cheese sensory properties and fatty acid profile

In two different goat farms, producing Picodon and Mutschli cheese respectively, two groups of lactating goats were fed alfalfa pellets (ALF) or sainfoin pellets (SNF) for 6 weeks. The cheeses produced at the end of the trial were analysed for sensory properties, composition, fatty acid profile, proteolysis, and rheology. The SNF Picodon had higher “goat” and “farm” aroma and odour, and higher bitter taste, compared with the ALF Picodon. The SNF Picodon showed lower dry matter than the ALF Picodon, leading to differences in texture and mouthfeel. The SNF Mutschli had a different mouthfeel than the ALF Mutschli. In a triangle test, consumers were able to perceive a difference in both Picodon and Mutschli between ALF and SNF groups. In both Picodon and Mutschli, feeding sainfoin increased cheese proteolysis and modified cheese fatty acid profile, resulting in higher polyunsaturated fatty acids proportion and lower n-6/n-3 ratio.

Evaluation of nutritional composition and sensory properties of cheese, cheese spreads and traditional butter from Slovak production

Cheese production is associated with the analysis of its nutritional composition as well as with the sensory evaluation of the acceptance of the products. The paper is aimed at the determination of basic chemical parameters such as the content of proteins, fat, dry matter, salt and, pH and also on the evaluation of sensory properties of hard cheeses by the sensory panel. The GC-MS analysis of cheeses, cheese spreads, and traditional butter was performed to evaluate the aroma profile of the dairy products analyzed. The dry matter in the analyzed cheeses varied between 56.75 and 71.83%, the fat content varied from 18.73 to 30.83%, and the salt from 1.21 to 2.61%. The presence of proteins was found between 27.76 and 32.61% and the pH of the cheeses ranged from 5.21 to 6.01. The results of the sensory analysis were processed using a PCA map. The results showed that sample no. 5 was rated within all attributes as the best. Sample 3, 2, and 1 followed. Sample 4 received the lowest score. The volatile aromatic compounds that contribute to a taste perception were analyzed by GC-MS in dairy products. The aroma profile was built by the volatile compounds that belonged to chemical families of alcohols, aldehydes, ketones, esters, amides, amines, imines, and terpenes. In particular, cheeses contained mostly alcohols (3-methyl-1-butanol), aldehydes (3-methylbutanal and benzaldehyde), and ketones (acetoin, 2,3,3-trimethylcyclobutanone, 2-heptanone, 2,3-butanedione, acetone, 2-butanone, 2-nonanone, 2- pentanone). The spreads most often contained alcohols (represented by 2-methyl-1-butanol, 3-methyl-1-butanol and cyclopropane-1,2,3-d3-methanol), aldehydes (2-methylbutanal, 3-methylbutanal, benzaldehyde) and ketones (acetoin, 2-heptanone, 2-pentanone, 2-butanone and 2,3-butanedione).

P.645 The comparison of olanzapine's metabolic effects in rats fed a standard or a high-fat diet

The aim of the present study was to evaluate the influence of rapeseed oilcake used for feeding sheep on the content of fatty acids (FA), tocopherols, retinoids, and cholesterol of milk and cheese, and on the sensory properties of cheese. Indoor animal feeding (in winter) is the highest cost of production for cheesemakers, and the inclusion of locally produced rapeseed oilcake in the concentrate feed formulation can reduce the cost of cheese production, as long as the quality of the cheese is not altered. The experiment was carried out in March (mid lactation) with 72 Latxa sheep from an experimental farm located in the Basque Country (northern Spain). Two homogeneous groups of animals (n = 36) were set to receive each a different diet based on commercial or rapeseed concentrate, respectively, and forage (Festuca hay). Animal production parameters were individually recorded for each feeding group, whereas bulk milk from each group was used for cheesemaking trials. The rapeseed concentrate had higher amounts of unsaturated FA (mainly C18:1 cis isomers, C18:2 cis-9,cis-12 and C18:3 cis-9,cis-12,cis-15) and tocopherols than the commercial concentrate. The inclusion of rapeseed oilcake in the diet of dairy sheep did not compromise animal production parameters or milk gross composition. Bulk milk and cheese from sheep fed rapeseed concentrate showed higher content of unsaturated FA and tocopherols than those from sheep fed commercial concentrate. No differences were observed in the content of retinoid in milk and cheese between feeding groups, whereas the cholesterol content was slightly lower in cheese made with milk from sheep fed rapeseed concentrate. Thus, milk and cheese from sheep fed rapeseed concentrate had a healthier lipid profile. In addition, the inclusion of rapeseed oilcake in the diet of sheep did not change the typical sensory attributes of Protected Denomination of Origin Idiazabal cheese. Therefore, rapeseed concentrate could be a good local resource for feeding sheep to improve the nutritional quality of dairy products and to provide higher returns to farms.

FARKLI PASTÖRİZASYON KOŞULLARININ BEYAZ PEYNİRİN REOLOJİK, TEKSTÜREL VE DUYUSAL ÖZELLİKLERİNE ETKİSİ

Bu çalışmada, farklı koşullarda pastörize edilen sütten (A: 65 °C’de 20 dak, B: 75 °C’de 5 dak ve C:85 °C’de 5 dak.) üretilen Beyaz peynirlerin dinamik reolojik, tekstür, renk ve duyusal özellikleri 7., 30., 60. ve 90. günlerde araştırılmıştır. C ve B peynirlerinin, A’dan daha yüksek elastik özellikleri, sıcaklığa bağlı kazeinin molekül içi ve moleküller arası etkileşimlerinin gelişmesine ve bu yapıdaki denatüre peynir altı suyu yüzdesinin artmasına bağlanmıştır. Depolama sırasında viskoelastik özelliği ve kompleks viskozite parametresi en fazla A peynirinin değişirken, B peynirinin daha kararlı olduğu belirlenmiştir. Tekstür analizindeki sertlik ve dış yapışkanlık sonuçları da B peynirinin daha dirençli protein yapısına sahip olduğunu göstermiştir. Farklı pastörizasyon sıcaklıklarının, renk parametreleri üzerine bir etkisi bulunmamıştır. B peynirinin Yapı-Tekstür özelliği ilk aylarda daha yüksek puan alırken, son ayda örnekler arası fark görülmemiştir. Sonuç olarak, 75 °C’de pastörize edilen sütten, viskoelastik özelliği gelişmiş bir Beyaz peynir üretilebilmekledir fakat artan sıcaklık bu karakteri azaltmaktadır.

Selection of potential molecular markers for cheese ripening and quality prediction by NMR spectroscopy

Predicting cheese quality as early as possible after ripening is important for quality control in the cheese industry. The main aim of this study was to investigate potential metabolites for predictive models of Cheddar cheese quality. Metabolites in aqueous extracts of Cheddar cheese were identified by Nuclear Magnetic Resonance. The metabolites were used to measure the kinetics of up to 450 days ripening in Cheddar cheese. The proton ratios of citrulline and arginine relative to the overall proton content of the aqueous extract are the most important indices for assessing the ripening of Cheddar cheese. The ratios of citrulline and arginine decrease by 59% and 69%, respectively, after 450 days ripening. In comparison to the premium batch B cheese, batch C which was predicted to attain a lower quality level, had higher serine and β-galactose as well as lower lactic acid levels and also had a less mature sensorial profile. Tyrosine, tyramine and lysine are highly correlated with mature Cheddar cheese sensory attributes. β-Galactose and glycerol are correlated with young Cheddar cheese sensory attributes. These metabolites can be used to predict cheese quality.

Psychrotrophic microorganisms in raw milk and the cheese quality

Psychrotrophic microorganisms, especially Pseudomonas spp., are present in the microbiota of refrigerated milk as they can grow at refrigeration temperatures irrespective of their optimal growth temperature. Psychrotrophic counts ranging from 105 to 108 CFU/mL in refrigerated raw milk effect cheese quality, since the synthesized thermoresistant enzymes affect the nutritional value, sensory properties, and texture. Cheese is the dairy product with the highest growth rate in the food industry in Brazil in recent years and meets the current consumption trends of nutritious and practical foods. The objective of this review was to address the importance and influence of the psychrotrophic raw milk microbiota on the quality and sensory properties of cheese. The enzymes produced by psychrotrophic microorganisms lead to taste changes, undesirable clotting times, increased concentrations of free fatty acids and free amino acids, and a reduced shelf-life, in addition to negatively affecting cheese yields. Proteases from psychrotrophs are also associated with slicing problems and progressive loss of the elasticity of cheese, a bitter taste, and increased clotting times of cheese produced with pasteurized milk. On the other hand, their lipases increase the clotting time and have a negative effect on the sensory properties by providing a rancid, soap, metallic, or oxidized smell and taste. The control of the psychrotrophic population found in refrigerated raw milk contributes to better cheese production yields and desirable texture and sensory properties, which extends the shelf-life of cheese and improves consumer acceptance.

Microbial communities of a variety of cheeses and comparison between core and rind region of cheeses

Understanding the microbial community of cheese is important in the dairy industry, as the microbiota contributes to the safety, quality, and physicochemical and sensory properties of cheese. In this study, the microbial compositions of different cheeses (Cheddar, provolone, and Swiss cheese) and cheese locations (core, rind, and mixed) collected from the Arbuthnot Dairy Center at Oregon State University were analyzed using 16S rRNA gene amplicon sequencing with the Illumina MiSeq platform (Illumina, San Diego, CA). A total of 225 operational taxonomic units were identified from the 4,675,187 sequencing reads generated. Streptococcus was observed to be the most abundant organism in provolone (72 to 85%) and Swiss (60 to 67%), whereas Lactococcus spp. were found to dominate Cheddar cheese (27 to 76%). Species richness varied significantly by cheese. According to alpha diversity analysis, porter-soaked Cheddar cheese exhibited the highest microbial richness, whereas smoked provolone cheese showed the lowest. Rind regions of each cheese changed color through smoking and soaking for the beverage process. In addition, the microbial diversity of the rind region was higher than the core region because smoking and soaking processes directly contacted the rind region of each cheese. The microbial communities of the samples clustered by cheese, indicated that, within a given type of cheese, microbial compositions were very similar. Moreover, 34 operational taxonomic units were identified as biomarkers for different types of cheese through the linear discriminant analysis effect size method. Last, both carbohydrate and AA metabolites comprised more than 40% of the total functional annotated genes from 9 varieties of cheese samples. This study provides insight into the microbial composition of different types of cheese, as well as various locations within a cheese, which is applicable to its safety and sensory quality.

Physicochemical Properties of White Soft Cheese Supplemented With Encapsulated Olive Phenolic Compounds

Background and Objective: White soft cheese is one of the most popular, high nutritional and healthy dairy products in Egypt. The Olive cake and mill waste-water are natural sources of phenolic compounds enriched with natural antioxidants. The aim of this work was the use of milk proteins as carriers for olive polyphenolic extract and its use it in the production of white soft cheese. Materials and Methods: polyphenols were extracted from olive mill waste. Maltodextrin (MD) with whey protein isolate (WPI) and skim milk powder (SMP) were used to entrap olive polyphenols extract. Encapsulation efficiency (EE), particle size, Zeta potential and electron microscopy for the prepared capsules were assessed. White soft cheese fortified with polyphenol capsules was made. The polyphenols content, antioxidant activity, texture profiles and sensory properties of cheese were followed. Results: The SMP/MD mixture gives better encapsulation efficiency of 90.08%, while the combination between MD with WPI at ratio 50:50 improved the encapsulation efficiency up to 88.42%. Capsules prepared with the use of SMP/MD mixture less mean diameter of 189 nm compared with using WPI: MD 50:50 which recorded 270.3 nm. Also, capsules prepared with SMP/MD mixture showed zeta potential of -39.75 mV while that prepared using WPI with MD showed -13.7 mV. Electron microscopy revealed that SMP capsules had diameter of 122.04 nm compared to 262.07 nm for WPI capsules. White soft cheese with fortification by olive polyphenols capsules had high total solids and protein contents and almost constant antioxidant activity during 30 days of cold storage. Hardness, gumminess, and chewiness of cheese fortified with polyphenols capsules increased significantly (P˂ 0.05) compared to control samples. Also, it gained higher total acceptability scores compared to control. Conclusion: Milk proteins can be used successfully to encapsulate olive polyphenols and polyphenols capsules can be used in the production of healthy white soft cheese.

Effects of three different diets on the fatty acid profile and sensory properties of fresh Pecorino cheese "Primo Sale".

ObjectiveThis study aimed to evaluate and compare the effects of three different diets on the fatty acids (FA) profile and sensory properties of a characteristic Italian fresh cheese: Pecorino “Primo Sale” (PS).MethodsFifty-four sheep were divided into three feeding groups: total mixed ration (TMR) enriched with extruded linseed (TL), control diet with TMR without any integration (TC), and pasture (P). During cheese production, six cheeses per experimental group were produced each week, stored for 10 days at 4°C, and then analyzed for chemical composition, FA profile, and sensory properties.ResultsSaturated fatty acids (SFA) were significantly higher in PS from group TC (82.11%) than in cheese from other two groups (P 75.48% and TL 66.83%). TL and P groups presented higher values of polyunsaturated fatty acids, 4.35 and 3.65%, respectively, than that of TC group (2.31%). The lowest SFA/unsaturated fatty acid ratio was found in TL and P groups, while the highest was found in the TC group. Vaccenic acid and conjugated linoleic acid (CLA) were higher in group P (p<0.05) than in groups L and TC. Sensory properties of cheese from group P received the highest scores for odor intensity and friability, while control group had a greater chewing consistency. Overall, all cheeses received good scores for acceptability.ConclusionIn conclusion, this study showed how the integration of extruded linseed improved the FA profile of fresh pecorino cheese PS preserving its sensory properties. Levels of CLA in the PS group achieved using this approach was not higher than that in a grazing diet. Cheeses from groups P and L contained a higher value of FA, with nutritional implications for humans, when compared with un-supplemented diet. Linseed may be a good feeding strategy when pasture is not available.

The effect of milk fat replacement and the addition of Lactobacillus paracasei LPC-37 on the sensory properties of cheeses

The market of ripened cheese is growing rapidly and is highly competitive. Dairy manufacturers have expanded their product range to include cheese-like products where milk fat is replaced with vegetable oils. Cheese-like products have gained popularity among both convenient food producers and consumers looking for cheaper cheese substitutes. Fat determines the sensory attributes of cheeses. The sensory quality of cheese can also be modified through the addition of selected adjunct cultures. This study evaluated the influence of milk fat replacement with palm oil and the addition of an adjunct culture of Lactobacillus paracasei LPC-37 on the sensory attributes of Dutch-type cheeses and cheese-like products during ripening. The chemical composition, content of volatile compounds and colour were analysed. The replacement of milk fat with palm oil contributed to differences in the sensory profile and colour of cheese-like products and deteriorated their sensory quality. However, the addition of L. paracasei LPC-37 improved the sensory characteristics of cheese-like products.

PRODUCTION OF LOW CALORIES AND SODIUM CAST FETA CHEESE

The aim is to investigate the production of cast Feta cheese low in energy by partial or full replacement of milk fat and NaCl using, in order maltodextrin as a fat replacer and KCL as a salting substitute. Cast Feta cheese was made using skimmed milk powder which was arithmetically mixed with dried milk protein concentrate and reconstituted to form total solids of 21% and12% protein. In the base of full cream cheese, the fat was adjusted to 16% using butter oil (the control). For other treatments, butter oil was replaced with maltodextrin at the level of nil, 25, 50, 75 or 100%. All formulas were heat treated and homogenized then cooled to the suitable renneting temperature. Salted to 2.5% NaCl, whether alone or replaced with KCl at the level of nil, 25, 50 or 75%. Glucono delta lactone was added at the level of 2.5% then rennet solution was added at the rate of 2 ml /10 Kg pre-cheese, which was packaged into plastic containers and incubated at 40o C for the complete coagulation. All cheese containers were cold stored at 5o C for 3 months. The proportional fat replacement with maltodextrin led to gradual reduction in the dry matter (DM) and ash contents of resultant cheese. The repining indices; titratable acidity, water soluble nitrogen (WSN) on total nitrogen (TN) and non-protein nitrogen / TN contents were increased as the fat replacement increased. Hardness, chewiness and gumminess of cheese increased while cohesiveness decreased. Total bacterial count (TBC) increased while, yeasts and molds (Y&M) count decreased. All judging scores of cheese sensory attributes, The substitution of NaCl with KCl in cheese salting heightened the DM and protein contents. Cheese hardness was weakened while gumminess was strengthened while, decreased in TBC and Y&M count. Nevertheless, scores of sensory properties were declined by NaCl substitution by more than 50%. During cheese cold storage period (CSP) TA, WSNTN and NPNTN contents as well as Y&M count were increased while pH value lowered. All texture parameters and organoleptic attributes, scores of cheeses decreased by prolonging the CSP but still keeping their acceptable quality until the end of experimental CSP.

Influence of rate of inclusion of microalgae on the sensory characteristics and fatty acid composition of cheese and performance of dairy cows

Modification of milk and cheese fat to contain long-chain n-3 fatty acids (FA) by feeding microalgae (ALG) to dairy cows has the potential to improve human health, but the subsequent effect on the sensory attributes of dairy products is unclear. The objective was to determine the effect of feeding dairy cows different amounts of ALG that was rich in docosahexaenoic acid (DHA) on milk and cheese FA profile, cheese sensory attributes, and cow performance. Twenty Holstein dairy cows were randomly allocated to 1 of 4 dietary treatments in a 4 × 4 row and column design, with 4 periods of 28 d, with cheddar cheese production and animal performance measurements undertaken during the final 7 d of each period. Cows were fed a basal diet that was supplemented with ALG (Schizochytrium limancinum) at 4 rates: 0 (control, C), 50 (LA), 100 (MA), or 150 g (HA) of ALG per cow per day. We found that both milk and cheese fat content of DHA increased linearly with ALG feed rate and was 0.29 g/100 g FA higher in milk and cheese from cows fed HA compared with C. Supplementation with ALG linearly reduced the content of saturated FA and the ratio of n-6:n-3 FA in milk and cheese. Supplementation with ALG altered 20 out of the 32 sensory attributes, with a linear increase in cheese air holes, nutty flavor, and dry mouth aftertaste with ALG inclusion. Creaminess of cheese decreased with ALG inclusion rate and was positively correlated with saturated FA content. We also observed a quadratic effect on fruity odor, which was highest in cheese from cows fed HA and lowest in LA, and firmness and crumbliness texture, being highest in MA and lowest in HA. Supplementation with ALG had no effect on the dry matter intake, milk yield, or live weight change of the cows, with mean values of 23.1, 38.5, and 0.34 kg/d respectively, but milk fat content decreased linearly, and energy-corrected milk yield tended to decrease linearly with rate of ALG inclusion (mean values of 39.6, 38.4, 37.1, and 35.9 g/kg, and 41.3, 41.3, 40.5, and 39.4 kg/d for C, LA, MA, and HA, respectively). We conclude that feeding ALG to high-yielding dairy cows improved milk and cheese content of DHA and altered cheese taste but not cow performance, although milk fat content reduced as inclusion rate increased.

The Effects of Adding Different Stabilizers in Brine on the Physicochemical, Sensory, Microbiological and Textural Properties of White Cheese.

The aim of the present study was to determine the effect of four different thickening agents (guar gum, carrageenan, xanthan gum, and gelatin) on the textural and sensory properties of white cheese. For this purpose, various white cheeses were manufactured with brines (the salt ratio was 8% and 12%) that contained different types and concentrations of gums; white cheese textural and sensory properties were studied during storage (at 4 °C). Also, microbiological properties including lactic acid bacteria (LAB) and mesophilic aerobic bacteria were investigated. The physicochemical, textural, microbiological, and sensory properties of the cheeses were determined on the 1st, 15th, and 30th days of storage. During the storage period of cheese, the top-rated samples in terms of sensory properties were cheeses with gelatin and carrageenan gum. The microbiological data displayed that there was an inverse relationship between the number of bacteria and the amount of gum used, although it was not precisely linear. At the same time, the highest values were generally determined in the control samples, and although not to a very great extent, gelatinous examples were found to contain a lower number of lactic acid bacteria than others. Regarding the textural properties, the hardness value of all samples containing gelatin showed a continuous increasing trend, while the springiness values increased only in the samples with xanthan gum and guar gum. At the end of storage, it was observed that the inherent adhesiveness of the samples decreased by more than half and the use of gelatin resulted in an increase in the gumminess of the cheeses. As a result, it was determined that reducing the salt used in the brine by up to 8% did not cause any defect since stabilizers were preventing water passage into the cheese by holding water.