Influence of technology and ripening on textural and sensory properties of vacuum packaged ewe's cheese

Alessandra Del Caro, Costantino Fadda, Anna Maria Sanguinetti, Maria Giovanna Carboni, Giuliano Pinna, Tormod Naes, Elena Menichelli and Antonio Piga
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Alessandra Del Caro: Dipartimento di Agraria, University of Sassari, Sassari, Italy
Costantino Fadda: Dipartimento di Agraria, University of Sassari, Sassari, Italy
Anna Maria Sanguinetti: Dipartimento di Agraria, University of Sassari, Sassari, Italy
Maria Giovanna Carboni: F.lli Pinna Industria Casearia S.p.A., Thiesi, Italy
Giuliano Pinna: F.lli Pinna Industria Casearia S.p.A., Thiesi, Italy
Tormod Naes: University of Copenhagen, Department of Food Science, Copenhagen, Denmark
Elena Menichelli: Nofima Food, Ås, Norway
Antonio Piga: Dipartimento di Agraria, University of Sassari, Sassari, Italy

Czech Journal of Food Sciences, 2016, vol. 34, issue 5, 456-462

Abstract: The effect of curd cooking temperature (40 and 42°C), pressing, and ripening on textural and sensory properties of vacuum packaged semi-cooked ewe's milk cheese was studied. Chemical and microbiological analyses, colour, texture, and sensory characteristics were determined. Curd cooking temperature and pressing influenced aw, moisture and salt-in-moisture content. Texture parameters were partially modified by pressing. On the contrary, cooking temperature resulted mainly in changes of cheese colour. Storage time was the most important factor in changing cheese characteristics, including sensory characteristics, whereas an increase of bitter aftertaste was observed during storage, likely due to packaging in a plastic pouch.

Keywords: texture; sensory characteristics; ewe's milk cheese; storage; vacuum packaging (search for similar items in EconPapers)
Date: 2016
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:34:y:2016:i:5:id:32-2016-cjfs

DOI: 10.17221/32/2016-CJFS

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