Sensory Quality Of Cheese Research Articles

The effect of chitosan-furcellaran biopolymeric films and coatings incorporated with LL-37 and RW4 bioactive peptides on the microbiological and sensory quality of cheese

The study objective was to investigate the influence of chitosan-furcellaran films and coatings with bioactive peptides on cheese properties. The films were prepared using the casting method while the coatings by the dip-coating process. The yeast and mold count (YMC) was positive in the control Gouda after the 2nd week of storage. However, only after week 3 were yeast and mold detected in the samples covered with the RW4 film and in the coatings with no peptide or containing LL-37 (3.1–3.8 log cfu g−1). Regarding Mozzarella, a significant increase in YMC was determined after week 2 of storage in samples having coatings with no peptide or with LL-37 (6.2–6.3 log cfu g−1), whereas after the 1st week, YMC was increased in the control (6.6 log cfu g−1). The coatings with no peptide and with LL-37 demonstrated the best influence on microbiological quality, while having no negative impact on Gouda or Mozzarella sensory properties.

Inclusion of microalgae in the caprine diet improves nutritional profile of milk and its Camembert cheese

The experiment was carried out to investigate the effects of supplementation with microalgae (Schizochytrium sp.) on the nutritional characteristics of milk and Camembert cheese from dairy goats. The yield and composition of milk and cheese and the sensory quality of cheese were not affected by the supplementation. As the level of supplementation increased, the concentration of docosahexaenoic acid and total n‐3 fatty acids increased, whereas the ratio of n‐6/n‐3 and total saturated fatty acids decreased in the milk and cheese. In conclusion, supplemented goats, especially goats that received 35 g/head/day produced milk and cheese with better fatty acid composition for human consumption, without affecting the production and composition.

Quality of Goat Milk Cheese with Addition of Rice Bran oil Ripened Using Lactobacillus casei and Streptococcus thermophilus

This study aimed to determine the effect of rice bran oil (RBO) addition on the microbiological, chemical, physical and sensory qualities of goat milk cheese ripened using Lactobacillus casei FNCC 0090 and Streptococcus thermophilus FNCC 0040. Cheese was prepared from goat's milk with a starter of Lactobacillus casei and Streptococcus thermophilus and rennet as coagulant. Cheese was divided into four groups: 1) ripened cheese without RBO stored for 0 d, 2) ripened cheese without RBO stored for 30 d, 3) ripened cheese + RBO stored for 0 d and 4) ripened cheese + RBO stored for 30 d. The results showed that the addition of RBO and ripening did not affect on the total number of lactic acid bacteria (LAB) of the cheese (their total number were in the range of 2.60-4.21x10 7 CFU/g). The acidity of cheese without RBO after ripening was higher (p<0.05) than without ripening. Therefore, the pH value of cheese with the addition of RBO was higher than the cheese without RBO. The addition of RBO had no effect on moisture content of cheese, but the moisture content decreased (p<0.05) after ripening. Meanwhile, the addition of RBO could reduce their soluble protein. Cheese added with RBO had a harder texture (p<0.05) than cheese without RBO. Sensory quality of cheese was not influenced by the addition of RBO, but the saltiness of cheese with RBO was higher than without RBO and had no bitter in taste. In conclusion, RBO had no negative effect on the flavor and acceptability of the cheese and the growth of LAB, could increase cheese hardness, but could decrease the acidity and soluble protein in the cheese. However, the cheese with the addition of RBO ripened using starter consisting of Lactobacillus casei FNCC 0090 and Streptococcus thermophilus FNCC 0040 could be potentially classified as probiotic cheese which is beneficial for health.

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.

The effect of reduction of NaCl content on selected parameters during ripening of cheese

The aim of this work was to observe chemical and physical changes in Dutch-type cheese during ripening depending on salt concentration. Ripening is one of the most important factors influencing the sensory quality of cheese and therefore the cheese production should be studied. Among the substances which are formed during ripening belong the biogenic amines which are produced by the decarboxylation of amino acids. These amino acids are created during proteolysis. The salt content largely affects the intensity of the ripening process, but also other cheese parameters such as dry matter content, hardness or content of biogenic amines. In the course of 3 months ripening of model cheeses with different cultures and with different salt content, the effect of the salt on pH, dry matter content, free amino acids and biogenic amines content and hardness was monitored. The concentration of NaCl affected the dry matter content and the hardness of the samples. The reduction in salt content contributes to the higher accumulation of biogenic amines during ripening.

Effect of Brazilian green propolis on microorganism contaminants of surface of Gorgonzola-type cheese.

Blue cheeses are susceptible to yeast and bacterial growth on their surface, which causes spoilage during ripening process and the formation of slime. The dairy industry frequently control the proliferation of undesirable microorganisms with natamycin and high salt concentration. The green propolis is a complex of substances that presents antimicrobial properties with great potential as preservative in the food industry. The aims of the present study were to identify the mesophilic aerobic microorganisms present on the surface of Gorgonzola-type cheese, evaluate the antifungal and antibacterial effects of the ethanol extract of green propolis (EEP) on the development of those microorganisms and verify the effects of EEP on the sensory quality of cheese. Ten yeast species belonging to genera Yarrowia, Candida, Debaryomyces and Saccharomyces were identified, as well as seven species of bacteria belonging to genera Staphylococcus, Bacillus, Enterococcus, Corynebacterium and Proteus. The EEP showed minimum biocide concentration (MBC), between 0.3% (weight/weight) and 5% for Bacillus cereus and Proteus vulgaris, respectively. Saccharomyces cerevisiae was the most sensitive species (MBC of 0.63%) and Candida parapsilosis the most resistant one (MBC of 5%). In the sensory analysis, the cheeses involved with EEP at 5% concentration did not differ from the control, while at 10%, there was a slight decrease in acceptance. The EEP has potential and feasibility to be used in Gorgonzola-type cheese, inhibiting the main bacteria and yeasts without affecting largely the sensory characteristics of the product.

Moringa oil/chitosan nanoparticles embedded gelatin nanofibers for food packaging against Listeria monocytogenes and Staphylococcus aureus on cheese

Abstract The current study aims to prepare moringa oil-loaded chitosan nanoparticles (MO@CNPs) and fabricate MO@CNPs embedded gelatin nanofibers for biocontrol of Listeria monocytogenes and Staphylococcus aureus on cheese. The optimal MO@CNPs were prepared by the ionic crosslinking method with the concentration of moringa oil at 20 mg/mL and chitosan at 3.0 mg/mL. The nanoparticle exhibited desirable particle size, PDI and zeta potential. Furthermore, the optimal concentration of MO@CNPs embedded in gelatin nanofibers was found to be 9.0 mg/mL after the determination of nanofiber physical properties. The results of SEM and AFM confirmed that the nanofibers were prepared successfully and achieved uniform diameter at 142.5 nm. The release rate of moringa oil from the nanoparticles declined due to the encapsulation of nanofibers. For the application on cheese, MO@CNPs nanofibers possessed high antibacterial activity against L. monocytogenes and S. aureus at 4 °C and 25 °C for 10 days, without any effect on the sensory quality of cheese. As a result, MO@CNPs nanofibers could be a promising active food packaging material for food preservation.

The effect of selected components of milk and ripening time on the development of the hardness and melting properties of cheese.

The growing interest in ripening cheeses in Poland has increased milk production, which enhances the need to improve its quality. One method is to increase the fat and casein content of milk.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp; In effect, the proportions of these ingredients affect production efficiency and quality of cheese. Most milk components, and the maturity of the cheese, are associated with two qualities which are very important for consumers, hardness and fusibility. Therefore, the complex proteolysis and lipolysis processes occurring in ripening cheeses are an important evaluation component. For this reason, there is a constant need to deepen the knowledge of the relationships between the components of bulk milk and those retained in curds, and the processes that shape the quality of ripening cheese, which is important for consumers. The aim of the study was to analyze the transformations of proteins and fat which occur during the ripening of Gouda cheese. Research hypotheses assumed that higher proportions of fat in milk and curd were associated with melting properties and that the casein content in milk and protein content in curds affected the brittleness and greater nitrogen recovery in cheese. The research materials consisted of 15 cheese batches, produced from October to December. Cheese samples were collected at several ripening stages (RS): day 1th, 14th, 30th and 60th. Bulk milk was subjected to standard procedures applied during Gouda cheese production. Fat was extracted from the cheese, the content of which was estimated on the basis of fat values. The intensity of proteolysis was de- termined by the content of soluble nitrogen and nitrogen recovery. The data was statistically compiled using the ANOVA mixed model. The influence of the ripening stage, differences between means and the correlation coefficient values were estimated at P &le; 0.05. The results confirmed that ripening stage has a strong influence on the increase in dry matter con- tent and nitrogen solubility and the decrease in fat content in cheese. Assessment of proteolytic changes (the proportion of soluble nitrogen, NS) indicates an increased dynamic of changes from day 30th of ripening. This index was correlated with casein and dry matter content. However, the amount of nitrogen recovered in cheese (NR) was most strongly correlated with protein content in the product and casein content in bulk milk. The ripening time was related to the melting properties and hardness of the cheese, as evidenced by the values of the correlation coefficient (0.394 and 0.489). Both characteristics were also related to the fat content in milk and in cheese (&ndash;0.286 to &ndash;0.427). Moreover, hardness was correlated with the proportion of protein, dry matter and casein in milk (0.326&ndash;0.762). The influence of RS on the increase in the acid and saponification values of fat contained in the cheese was usually observed from the 30th day of ripening (0.512 and 0.535). These changes were accompanied by a decrease in fat content (r = &ndash;0.247 and &ndash;0.364). The recorded range of changes do not affect the nutritional values of cheese, as free fatty acid content increased only slightly with ripening time. The observed tendencies towards slower proteolysis and lipolysis reactions can be partly explained by the increasing content of dry matter (lower water availability). It was shown that the proportion of fat in milk and cheese and its protein content significantly affected the hardness and melting properties of cheese. Importantly, the proportion of casein in milk was positively as- sociated with nitrogen recovery in the ripening product. It can be assumed that the activities increasing the proportion of casein in milk are an important method of improving the technological suitability and sensory quality of cheese.

Survival of spray-dried and free-cells of potential probiotic Lactobacillus plantarum 564 in soft goat cheese.

A high viability of probiotics in food product, with a living cells threshold of 107 /cfu/g (colony-forming units/g) is a challenge to achieve in food production. Spray drying is an efficient and economic industrial method for probiotic bacterial preservation and its application in food products. In this study, the survival of free and spray-dried cells of potential probiotic strain Lactobacillus plantarum 564 after production and during 8weeks of storage of soft acid coagulated goat cheese was investigated, as well as compositional and sensory quality of cheese. Total bacterial count of spray-dried Lb. plantarum 564 cells were maintained at the high level of 8.82log/cfu/g in cheese after 8weeks of storage, while free-cell number decreased to 6.9log/cfu/g. However, the chemical composition, pH values and sensory evaluation between control cheese (C1 sample made with commercial starter culture) and treated cheese samples (C2 and C3, made with the same starter, with the addition of free and spray-dried Lb. plantarum 564 cells, respectively) did not significantly differ. High viability of potential probiotic bacteria and acceptable sensory properties indicate that spray-dried Lb. plantarum 564 strain could be successfully used in the production of soft acid coagulated goat cheeses.

High heat treatment of goat cheese milk. The effect on yield, composition, proteolysis, texture and sensory quality of cheese during ripening

White brined goat cheeses were produced from milk heated to 80 °C/5 min and 90 °C/5 min using an identical cheese making procedure, and they were compared with the control cheese made from milk subjected to common pasteurisation (65 °C/30 min). High heat treatment of goat cheese milk resulted in significant increase of cheese yield. It also significantly affected cheese composition by incorporating higher levels of moisture, fat and whey proteins. The pH values of experimental cheeses decreased during ripening. Degradation of αS-casein was inhibited due to the high heat treatment of milk, while β-casein degradation and secondary proteolysis were not significantly affected. The effect on textural properties was significant, but the same for both experimental cheeses. Contrary to expectations, the cheese obtained from milk heated to 90 °C/5 min received the best scores for sensory characteristics (flavour and texture) at all ripening stages.

Impact of native Lactobacillus paracasei subsp. paracasei and Pediococcus spp. as adjunct cultures on sensory quality of Iranian white brined cheese

Paired wild-type cultures consisting of a Lactobacillus paracasei subsp. paracasei (three strains) or Pediococcus pentosaceus (one strain) and a Pediococcus inopinatus (five strains) were used as adjunct cultures in the production of Iranian white brined cheese. After 8 weeks of ripening, adjunct-treated cheeses produced by L. paracasei subsp. paracasei and P. inopinatus received significantly higher scores for flavour/taste, aroma, texture and overall preference than those produced by P. pentosaceus and P. inopinatus as well as the control cheese (P < 0.05). In conclusion, a greater improvement of sensory quality of cheeses was strongly associated with the presence of L. paracasei subsp. paracasei rather than pediococci.

Relationships between ruminant management and sensory characteristics of cheeses: a review

This review summarises the last 10 years' knowledge established on the relationships between the management of animals (genetics, physiology and feeding) and the sensory quality of cheese. In the production of full-fat raw milk cheese, the cow's breed can modify the texture of cheeses because of differences in fat in dry matter content due to variations in the fat/protein ratio in milk. Within the same breed, large differences in texture and taste were observed between cheeses issued from milk differing by the genetic variant of β-casein (in dairy cows) or αs1- casein (in goats). Except in very early or late lactation, the physiological stage had no significant effect on cheese sen- sory characteristics. In contrast, mastitis has a well-known negative impact on cheese sensory pro- perties. Feeding dairy cows or goats with corn silage by comparison with hay or grass silage leads to whiter cheeses and sometimes to differences in flavour. Conserving grass as silage, by compari- son with hay, has no important effect on cheese sensory characteristics, except on colour, which is yellower with grass silage. Conversely, major differences in sensory characteristics were observed between cheeses made with milk produced by cows fed winter diets (based on hay and grass silage) or turned to pasture in the spring. Several recent experiments showed a significant effect of grass' botanical composition on cheese texture and flavour. Those effects are due to the presence in milk of specific molecules or structures directly induced by feeding (carotenes and terpenes) or produced by the animals (plasmin, fatty acids and casein micellar structures) according to their genetic or phy- siological characteristics or under the effect of specific diets. Milk / cheese / sensory characteristic / feeding / genetic characteristic

Impact of Nisin Producing Culture and Liposome-encapsulated Nisin on Ripening of Lactobacillus added-Cheddar Cheese

This study aimed to evaluate the effects of incorporating liposome-encapsulated nisin Z, nisin Z producing Lactococcus lactis ssp. lactis biovar. diacetylactis UL719, or Lactobacillus casei-casei L2A adjunct culture into cheese milk on textural, physicochemical and sensory attributes during ripening of Cheddar cheese. For this purpose, cheeses were made using a selected nisin tolerant cheese starter culture. Proteolysis, free fatty acid production, rheological parameters and hydrophilic/hydrophobic peptides evolution were monitored over 6 mo ripening. Sensory quality of cheeses was evaluated after 6 mo. Incorporating the nisin-producing strain into cheese starter culture increased proteolysis and lipolysis but did not significantly affect cheese rheology. Liposome-encapsulated nisin did not appear to affect cheese proteolysis, rheology and sensory characteristics. The nisinogenic strain increased the formation of both hydrophilic and hydrophobic peptides present in the cheese water extract. Sensory assessment indicated that acidic and bitter tastes were enhanced in the nisinogenic strain-containing cheese compared to control cheese. Incorporating Lb. casei and the nisinogenic culture into cheese produced a debittering effect and improved cheese flavor quality. Cheeses with added Lb. casei and liposome-encapsulated nisin Z exhibited the highest flavor intensity and were ranked first for sensory characteristics.

Use of powdered vegetable coagulant in the manufacture of ewe's milk cheeses

AbstractA powdered vegetable coagulant obtained from the cardoon Cynara cardunculus and characterised as free of viable micro‐organisms, soluble and stable without the need for preservatives was evaluated, and compared with crude aqueous extract, in batches of Los Pedroches cheese, by determining various chemical, biochemical, microbiological and sensory parameters. Parameters were monitored over 3 months of ripening. High casein hydrolysis was observed after 2 days of ripening. The soluble nitrogen values reached at the end of ripening were over 34% of the total nitrogen in cheeses produced with both types of coagulant. For most parameters studied, no differences were observed between the two types of coagulant, although higher counts were observed for some microbiological groups in cheeses produced with crude aqueous extracts. The sensory quality of cheeses was practically identical with both types of coagulant.© 2002 Society of Chemical Industry

Effect of the association of surface flora on the sensory properties of mould-ripened cheese

Summary - In cheese, flavour and taste are, in great part, generated by the starters during the ripening stage. Proteolysis and lipolysis are the first steps of the elaboration of a large number of taste and odour compounds directly invol ved in the sensory quality of cheeses. The pathways used by the microorganisms to produce flavour compounds are still unclear in many cases. It would be useful for the starter-producing industry to have screening criteria permitting diversification of the starter quality, and for the cheese industry to know which strain to associate to obtain cheeses with specifie sensory properties. The production of experimental cheeses with different associations of surface microorganisms (Penicillium camemberti, Geotrichum candidumi followed by a sensory profile and chemical analysis was used. It is the first time that the effect of strain associations on sensory quality of cheeses has been investigated in depth. The aim of this study is to determine the impact of such associations on the organoleptic qualities of cheeses and to find compounds associated with defined sensory properties.