Effect of starters and ripening time on the physicochemical, nitrogen fraction and texture profile of goat's cheese coagulated with a vegetable coagulant (Cynara cardunculus )

2013 ◽  
Vol 94 (3) ◽  
pp. 552-559 ◽  
Author(s):  
Víctor García ◽  
Silvia Rovira ◽  
Khalid Boutoial ◽  
Eduardo Ferrandini ◽  
María B López Morales
Keyword(s):  
Cynara Cardunculus ◽  
Texture Profile ◽  
Ripening Time ◽  
Vegetable Coagulant

Influence of vegetable coagulant and ripening time on the lipolytic and sensory profile of cheeses made with raw goat milk from Canary breeds

2016 ◽  
Vol 23 (3) ◽  
pp. 254-264 ◽  
Author(s):  
Arturo A Rincón ◽  
Verónica Pino ◽  
María R Fresno ◽  
Ana I Jiménez-Abizanda ◽  
Sergio Álvarez ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Free Fatty Acids ◽  
Solid Phase ◽  
Goat Milk ◽  
Sensory Profile ◽  
Phase Extraction ◽  
Ripening Time ◽  
Protected Designation Of Origin ◽  
Vegetable Coagulant ◽  
Sensory Profiles

Free fatty acids and sensory profiles were obtained for cheeses made with raw goat milk and vegetable coagulant, derived from the cardoon flower ( Cynara cardunculus), at different ripening times (7 and 20 days). A solid–liquid phase extraction method followed by solid-phase extraction and gas chromatography was used. Profiles were also obtained with cheeses made with commercial coagulant, traditional kid rennet paste, and mixture coagulant (vegetable coagulant-kid rennet). The use of vegetable coagulant and vegetable coagulant-kid rennet is common in traditional Protected Designation of Origin cheeses such as “ Queso Flor de Guía” and “ Queso Media Flor de Guía” (Spain). Contents of short-chain free fatty acids (7.5–22.5 mmol·kg−1), medium-chain free fatty acids (0.4–3.7 mmol·kg−1), and long-chain free fatty acids (0.2–2.1 mmol·kg−1) varied depending on the coagulant type and the ripening time. Vegetable coagulant cheeses present odour intensity and flavour intensity much higher than commercial coagulant cheeses in the sensory analysis for cheeses obtained with seven days of ripening, but the values decrease when increasing the ripening time. Multivariate analysis allowed us to differentiate cheese samples according to the ripening time when using lipolytic profile and according to the coagulant type using the sensory profile.

scholarly journals Effect of ripening temperature on the texture of cow milk Kashkaval cheese

2018 ◽  
Vol 14 (s1) ◽  
pp. 69-78
Author(s):  
G. Ivanov ◽  
A. Bogdanova ◽  
G. Zsivanovits
Keyword(s):  
Profile Analysis ◽  
Cow Milk ◽  
Texture Profile ◽  
Ripening Time ◽  
Texture Parameters ◽  
Cheese Texture ◽  
Two Factors ◽  
Different Temperatures ◽  
Kashkaval Cheese

Texture development during ripening of cow milk Kashkaval cheese at different temperatures (9±1 °С, 11±1 °С and 13±1 °С) was studied. Texture parameters representing cheese hardness, cohesiveness, springiness, adhesiveness, gumminess and chewiness were determined by texture profile analysis. It was found that hardness, gumminess and adhesiveness of all studied samples increased, while springiness and cohesiveness decreased during ripening. An increase of chewiness values during the first stages of ripening was observed, followed by a decrease to the 60th day. It was found that ripening time, as well as ripening temperature had a significant effect on the changes in Kashakaval texture parameters. Cheese samples ripened at higher temperatures had lower values for hardness, cohesiveness, gumminess and chewiness. Ripening temperature had no significant effect on the changes in springiness and adhesiveness of the studied samples. The results obtained showed that by an appropriate combination of the two factors, ripening time and temperature, the changes in the Kashkaval cheese texture can be controlled, which is important for the quality of the final product.

scholarly journals Effect of ripening time on proteolysis, free amino acids, bioactive amines and texture profile of Gorgonzola-type cheese

LWT ◽  
2018 ◽  
Vol 98 ◽  
pp. 583-590 ◽  
Author(s):  
Gisela M.M. Moreira ◽  
Renata G.B. Costa ◽  
Vanessa A.M. Teodoro ◽  
Junio C.J. Paula ◽  
Denise Sobral ◽  
...  
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Texture Profile ◽  
Ripening Time
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