scholarly journals Effect of Pasteurization and Ripening Temperature on Chemical and Sensory Characteristics of Traditional Motal Cheese

Fermentation ◽  
2020 ◽  
Vol 6 (4) ◽  
pp. 95
Author(s):  
Ashkan Rezaei ◽  
Kazem Alirezalu ◽  
Sodeif Azadmard Damirchi ◽  
Javad Hesari ◽  
Photis Papademas ◽  
...  
Keyword(s):  
Dry Matter ◽  
Raw Milk ◽  
Sensory Characteristics ◽  
Consumer Acceptability ◽  
Ripening Process ◽  
Homogeneous Product ◽  
Microbiological Stability ◽  
Activity Of Enzymes ◽  
Higher Temperature ◽  
Elaboration Process

The appropriate physicochemical and sensory characteristics and the traditional elaboration process of Motal cheese resulted in a high consumer acceptability. However, different process steps could have a significant effect on these characteristics. Thus, the present study aimed to investigate the effects of pasteurization, ripening time, and ripening temperature (6 °C and 12 °C) on the physicochemical properties, sensory characteristics, and proteolysis and lipolysis phenomenon of traditional Motal cheese. The cheeses were evaluated each 15 days during 3 months of ripening process. The results showed that pasteurization and ripening temperature had a significant effect on pH, acidity, dry matter, fat, protein, and salt (p < 0.05), which were higher in pasteurized cheeses ripened at higher temperature (12 °C). Moreover, the content of these parameters increased as ripening progressed. Proteolysis and lipolysis intensity were higher in the cheeses elaborated form raw milk and ripened at 12 °C (R12), mainly due to the higher activity of enzymes and/or bacteria. As a general conclusion, the pasteurization and low-temperature ripening process allows us to have a homogeneous product and ensure the microbiological stability of the cheeses, as well as presents higher physicochemical qualities than those obtained from raw milk.

Influence of elaboration process on chemical, biological and sensory characteristics of European pennyroyal liqueurs

2020 ◽  
Author(s):  
Raquel Rodríguez‐Solana ◽  
Eduardo Esteves ◽  
Inês Mansinhos ◽  
Sandra Gonçalves ◽  
Efrén Pérez‐Santín ◽  
...  
Keyword(s):  
Sensory Characteristics ◽  
Elaboration Process

Physicochemical, microbiological, and sensory characteristics of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk

2021 ◽  
Vol 0 (0) ◽  
Author(s):  
Mariya Dushkova ◽  
Siyka Kodinova ◽  
Zapryana Denkova ◽  
Velichka Yanakieva ◽  
Nikolay Dimitrov Menkov
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Lactobacillus Acidophilus ◽  
Dry Matter ◽  
Titratable Acidity ◽  
Bifidobacterium Bifidum ◽  
Sensory Characteristics ◽  
Viable Cells ◽  
Goat’S Milk ◽  
Goat's Milk

Abstract The purpose of this study was to investigate the microbiological (number of viable lactic acid bacteria and bifidobacteria), physicochemical (dry matter, protein and fat contents, titratable acidity, and pH), and sensory characteristics (appearance of coagulum, taste and aroma, structure at cutting, color, and consistency at shattering) of probiotic Bulgarian yoghurts obtained by ultrafiltration of goat’s milk. These yoghurts were obtained using volume reduction ratios of 2 and 3 with the probiotic starters MZ2f, MZ2f + Bifidobacterium bifidum BB – 87, and MZ2f + Lactobacillus acidophilus LAB – 8. The increase in the level of the concentration by ultrafiltration led to an increase in the dry matter, protein and fat contents of the yoghurts, in the number of lactic acid bacteria and titratable acidity, and to a decrease in the pH. The twofold concentration by ultrafiltration resulted in a higher number of lactic acid bacteria in comparison with yoghurts made without ultrafiltration, and with better sensory characteristics compared to yoghurts without and with threefold ultrafiltration. The higher number of viable cells and better sensory characteristics were obtained for yoghurts with MZ2f + Bifidobacterium bifidum BB – 87 and MZ2f + Lactobacillus acidophilus LAB – 8 in comparison with MZ2f alone.

scholarly journals Influence of raw milk microflora on the characteristics of Swiss-type cheeses : II. Biochemical and sensory characteristics

1997 ◽  
Vol 77 (1) ◽  
pp. 151-167 ◽  
Author(s):  
Y. Demarigny ◽  
E. Beuvier ◽  
S. Buchin ◽  
S. Pochet ◽  
R. Grappin
Keyword(s):  
Raw Milk ◽  
Sensory Characteristics

scholarly journals AVALIAÇÃO DE PRODUTOS OBTIDOS PELA DESIDRATAÇÃO OSMÓTICA DE BANANA SEGUIDA DE SECAGEM

2003 ◽  
Vol 21 (1) ◽  
Author(s):  
PAULO HENRIQUE MACHADO DE SOUSAPAULO HEN MACHADO DE SOUSA ◽  
GERALDO ARRAES MAIA ◽  
MEN DE SÁ MOREIRA DE SOUZA FILHO ◽  
RAIMUNDO WILANE DE FIGUEIREDO ◽  
RENATA TIEKO NASSU ◽  
...  
Keyword(s):  
Relative Humidity ◽  
Atmospheric Pressure ◽  
Room Temperature ◽  
Storage Stability ◽  
Osmotic Dehydration ◽  
Storage Period ◽  
Sensory Characteristics ◽  
Sensorial Analysis ◽  
Physico Chemical ◽  
Microbiological Stability

Foram obtidos dois produtos de banana por desidratação osmótica, um sob pressão atmosférica e outro sob vácuo, com complemento de secagem em estufa. A estabilidade dos produtos foi estudada, durante 120 dias, mediante análises físico-químicas, microbiológicas e sensoriais. Nesse período, os produtos ficaram armazenados em temperatura ambiente (23,4-34,1oC) e umidade relativa entre 33-81%. Concluiu-se que os produtos mantiveram suas características químicas, físico-químicas e sensoriais, além de estabilidade microbiológica (pouca variação durante o período de armazenamento). Somente a cor dos produtos apresentou variação expressiva. Sugere-se o tratamento utilizando osmose com vácuo seguido de secagem para produção de banana passa. EVALUATION OF PRODUCTS OBTAINED BY THE BANANA’S OSMOTIC DEHYDRATION FOLLOWED OF DRYING Abstract It was obtained two bananas products through osmotic dehydration, one under atmospheric pressure and other under vacuum, with drying complement in stove. The storage stability of these products was studied, during 120 days, through physicalchemical, microbiological and sensorial analysis. In this period, the products were stored at room temperature (23,4-34,1oC) and relative humidity between 33-81%. It was concluded that the obtained products maintained their chemical, physico-chemical and sensory characteristics, beyond microbiological stability (small variations during the storage period). Only the color of the produtcs presented more expressive variations. Therefore it is suggested the treatment using osmosis with vacuum followed by oven drying for the production of banana fig.

scholarly journals Effect of storage on the fatty acids of dried ryegrass

1967 ◽  
Vol 21 (3) ◽  
pp. 599-608 ◽  
Author(s):  
J. W. Czerkawski
Keyword(s):  
Fatty Acids ◽  
Linolenic Acid ◽  
Dry Matter ◽  
Room Temperature ◽  
The Other ◽  
Mould Growth ◽  
Total Fatty Acids ◽  
Higher Temperature ◽  
Types Of Change ◽  
Oleic And Linoleic Acids

1. The compositions of the fatty acids in ryegrass were determined in fresh samples, and in samples dried at room temperature for 26 h, at 50° and for 18 h or at 100° for 12 h. The drying of grass resulted in a small increase in palmitic acid and a decrease in linolenic acid in the total fatty acids.2. Samples of grass dried at 50° and 100° were stored at three relative humidities (rh < 3%, 47% and 80%) for 13 months.3. There were marked changes in the samples stored at 80% rh, with an onset of mould growth and a loss of dry matter. The samples stored at lower humidities had no mould.4. There were two types of change in the fatty acids during storage. The deterioration brought about and mould was accompanied by a decrease in the concentration of linolenic acid and an increase in the concentrations of oleic and linoleic acids. The other type of change observed at the lower humidities resulted in a decrease in the content of linolenic and an increase in the content of palmitic, and did not affect the amounts of oleic and linoleic cells.5. There was little difference between the changes that occurred in the composition of the total fatty acids of the grass dried at 50° and of that dried at 100°. The changes that were at all significant appeared to occur less rapidly, particularly in the early months of storage, in the grass dried at the higher temperature for the shorter time.

Effect of the cysteine proteinase from Micrococcus sp. INIA 528 on the ripening process of Hispanico cheese

1998 ◽  
Vol 65 (4) ◽  
pp. 621-630 ◽  
Author(s):  
ANGEL F. MOHEDANO ◽  
JAVIER FERNÁNDEZ ◽  
PILAR GAYA ◽  
MARGARITA MEDINA ◽  
MANUEL NUÑEZ
Keyword(s):  
Trichloroacetic Acid ◽  
Dry Matter ◽  
Soluble Fraction ◽  
Cysteine Proteinase ◽  
Water Soluble ◽  
Water Soluble Fraction ◽  
Ripening Process ◽  
Cheese Flavour

The cysteine proteinase from Micrococcus sp. INIA 528 was added at three concentrations to pasteurized cows' milk to study its effect on the ripening process of Hispanico cheese. Dry matter was higher in whey from experimental cheeses than in whey from control cheese manufactured from milk with no added proteinase. No differences in cheese proteolysis were found 24 h after manufacture. Residual αs- and β-caseins were significantly lower, and N soluble at pH 4·6 and in trichloroacetic acid significantly higher, in experimental cheeses than in control cheese from day 15. Hydrophobic and hydrophilic peptides in the water-soluble fraction of cheese measured by absorption at 280 nm were significantly higher in experimental cheeses than in control cheese from days 1 and 15 respectively. Texture was less firm in experimental than control cheese from day 30. Bitterness, detected in cheese with the highest levels of added cysteine proteinase, adversely affected cheese flavour. Flavour intensity was significantly higher from day 30 in cheeses with added proteinase than in control cheese.

Sensory characteristics and cross-cultural comparisons of consumer acceptability for Gochujang dressing

2012 ◽  
Vol 21 (3) ◽  
pp. 829-837 ◽  
Author(s):  
Jae-Hee Hong ◽  
Kyu-Won Lee ◽  
Seojin Chung ◽  
Lana Chung ◽  
Haeng-Ran Kim ◽  
...  
Keyword(s):  
Cross Cultural ◽  
Sensory Characteristics ◽  
Consumer Acceptability ◽  
Cultural Comparisons
Sign in / Sign up

Export Citation Format

Share Document