Influence of Technology and Ripening on Textural and Sensory Properties of Vacuum Packaged Ewe’s Cheese

Articolo

Data di Pubblicazione:

2016

Citazione:

Influence of Technology and Ripening on Textural and Sensory Properties of Vacuum Packaged Ewe’s Cheese / DEL CARO, A., Fadda, C., Sanguinetti, A.M., Maria Giovanna, C., Giuliano, P., Tormod, N., Elena, M., Piga, A.. - In: CZECH JOURNAL OF FOOD SCIENCES. - ISSN 1212-1800. - 34:No. 5(2016), pp. 456-462. [10.17221/32/2016-CJFS]

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 saltin-
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.

Tipologia CRIS:

1.1 Articolo in rivista

Keywords:

texture; sensory characteristics; ewe’s milk cheese; storage; vacuum packaging

Elenco autori: