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

Potravinarstvo Slovak Journal of Food Sciences ◽

10.5219/1614 ◽

2021 ◽

Vol 15 ◽

pp. 285-295

Author(s):

Silvia Jakabová ◽

Lucia Benešová ◽

Miroslav Kročko ◽

Peter Zajác ◽

Jozef Čapla ◽

...

Keyword(s):

Dairy Products ◽

Dry Matter ◽

Nutritional Composition ◽

Sensory Properties ◽

Taste Perception ◽

Sensory Panel ◽

Aroma Profile ◽

Volatile Aromatic Compounds ◽

Cheese 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).

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Effect of whey fat content on the properties and yields of whey cheese and serum

Journal of the Hellenic Veterinary Medical Society ◽

10.12681/jhvms.23640 ◽

2020 ◽

Vol 71 (2) ◽

pp. 2149

Author(s):

S. KAMINARIDES ◽

H. ZAGARI ◽

E. ZOIDOU

Keyword(s):

Sensory Analysis ◽

Dry Matter ◽

Textural Properties ◽

Fat Content ◽

Sensory Properties ◽

Nitrogenous Compounds ◽

Valuable Source ◽

Reduced Fat ◽

Food Legislation ◽

Cheese Production

The objective of this research was to study the effect of cheese whey fat content on the yield, physicochemical, textural and sensory properties of cheeses made from sheep’s whey. Four types of whey cheese were made from skimmed whey (cheese A), whole whey (cheese B) and whey with added cream of 2.5% and 5% fat (cheeses C and D respectively) and evaluated. Significant differences in yield, sensory properties, total solids, moisture, fat, fat in dry matter, protein, calcium, hardness, modulus of elasticity, gumminess and chewiness were observed between the different types of cheeses. No significant differences were observed in pH, lactose, ash, lactic acid, citric acid, galactose, glucose, Mg, K, Na and cohesiveness. The increase in fat in whey cheeses improved yield, sensory and textural properties. Cheese D was the most preferred of all the experimental cheeses in sensory analysis: it had the highest level of fat in dry matter (77.3%) and the lowest moisture content (51.6%) and according to Greek Food Legislation is characterized as an excellent quality whey cheese. Cheese A had the lowest fat content (3.94%), scored of 61.2% overall in sensory analysis and was characterized as a new reduced-fat whey cheese, particularly suitable for customers who prefer reduced-fat cheese. Serum from whey cheese production should not be considered as a waste but might be exploited as a valuable source of carbohydrate, nitrogenous compounds and minerals. Serum resulting from whey cheese production indicates that it should not be treated as waste-pollutant but as a valuable source of carbohydrate, nitrogenous compounds and minerals from which usable products may be obtained.

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Novel Processed Cheese Production Using Lycopene Oil Obtained By Green-Extraction Technique of Tomato Peels Waste

Nutrition and Food Processing ◽

10.31579/2637-8914/035 ◽

2021 ◽

Vol 4 (2) ◽

pp. 01-10

Author(s):

Amr Bakry

Keyword(s):

Antioxidant Activity ◽

Dairy Products ◽

Dry Matter ◽

Extraction Technique ◽

Partial Substitution ◽

Processed Cheese ◽

Green Extraction ◽

Saturated Fats ◽

Lycopene Content ◽

Cheese Production

Extracted lycopene oil of tomato peels waste using green-extraction technique may be used as a convenient alternative to butter in processed cheese manufacturing. The effects of partial substitution of butter by lycopene oil at ratio of 25%, 50%, and 75% were evaluated, in comparison with cheeses produced only with butter. The substitution of butter by lycopene oil increased dry matter, ash, lycopene content, antioxidant activity, meltability and sensorial characteristics of processed cheese. While, the firmness value was decreased with increasing level of incorporated lycopene oil. The present study displays that the substitution of butter by lycopene oil obtained by green-extraction technique of tomato peels waste in processed cheese can be used as a substitute process for decreasing saturated fats in dairy products with keeping other desired characteristics of the product.

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The Application of Lamiaceae Lindl. Promotes Aroma Compounds Formation, Sensory Properties, and Antioxidant Activity of Oat and Buckwheat-Based Cookies

Molecules ◽

10.3390/molecules25235626 ◽

2020 ◽

Vol 25 (23) ◽

pp. 5626

Author(s):

Małgorzata Starowicz ◽

Ewa Lelujka ◽

Ewa Ciska ◽

Grzegorz Lamparski ◽

Tomasz Sawicki ◽

...

Keyword(s):

Antioxidant Activity ◽

Functional Foods ◽

Sensory Properties ◽

Aroma Compound ◽

Volatile Profile ◽

Sensory Panel ◽

Compound Formation ◽

Aroma Profile ◽

Sensory Acceptance ◽

Volatiles Composition

Aroma plays an important role in designing innovative functional foods. This study aimed to study the influence of incorporating herbs from the Lamiaceae family (sage, mint, rosemary, oregano, thyme) on aroma compound formation and sensory properties in oat-buckwheat products. DPPH, FRAP and PCL have been used to describe possible antioxidant activity changes and reduce power of cookies after Lamiaceae Lindl. addition. The volatiles analysis by HS-SPME-GC/MS, has shown that Lamiaceae addition significantly influences the volatiles composition (29 molecules) with a predominance of molecules with a positive sensorial impression. Cookies elaborated with herbs were characterized by a greater share of monoterpenes (e.g., limonene, eucalyptol), in the volatile profile than in control cookies. These compounds’ occurrence was closely correlated with the appearance of herbal odor and taste among sensory attributes in cookies with herbs addition. In contrast, a decrease of negative oil aroma and the bitter aftertaste was noted by a sensory panel. Moreover, in cookies of mint and rosemary, hexanal share decreased about 13 and 9.7-times, respectively. Considering all presented experiments, rosemary addition was the most effective in forming a positive aroma profile with high sensory acceptance and increased functional properties.

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