Textural, rheological and sensory properties of spreadable processed goat cheese
The aim of this work was to study the influence of the ripening degree of natural goat cheese on texture, rheological and sensory properties of processed cheese products. Processed cheeses were formulated using goat cheeses with 10, 20, and 40 days of ripening. We obtained four different formulation...
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| Language: | English |
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ISEKI_Food Association (IFA)
2020-01-01
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| Series: | International Journal of Food Studies |
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| Online Access: | https://www.iseki-food-ejournal.com/article/362 |
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| author | Laura Burgos Nora Pece Silvina Maldonado |
| author_facet | Laura Burgos Nora Pece Silvina Maldonado |
| author_sort | Laura Burgos |
| collection | DOAJ |
| description | The aim of this work was to study the influence of the ripening degree of natural goat cheese on texture, rheological and sensory properties of processed cheese products. Processed cheeses were formulated using goat cheeses with 10, 20, and 40 days of ripening. We obtained four different formulations by varying the proportions of these cheeses in each formulation. The variation in major α, β, and para-κ casein fractions, rheological properties, and the texture of samples were determined, and a sensorial evaluation was carried out. Cheeses from Formulation 2 (50% cheese ripened for 10 days, 25% cheese ripened for 20 days and 25% cheese ripened for 40 days) had greater values of α and β –caseins, which is related to a greater content of intact casein resulting from a cheese with short ripening time. Hardness, adhesiveness and complex modulus (G*) decreased as the degree of ripening of the natural cheese (raw material) increased. Formulation 2 presented a G* value similar to that of the commercial processed cow cheese and the greatest firmness. Formulation 2 presented the characteristics we aimed to obtain, described as spreadable, slightly acid and salty cheese. |
| format | Article |
| id | doaj-art-7d962b237c2b4fbebd50f521c5718f47 |
| institution | OA Journals |
| issn | 2182-1054 |
| language | English |
| publishDate | 2020-01-01 |
| publisher | ISEKI_Food Association (IFA) |
| record_format | Article |
| series | International Journal of Food Studies |
| spelling | doaj-art-7d962b237c2b4fbebd50f521c5718f472025-08-20T02:21:51ZengISEKI_Food Association (IFA)International Journal of Food Studies2182-10542020-01-019310.7455/ijfs/9.si.2020.a5Textural, rheological and sensory properties of spreadable processed goat cheeseLaura Burgos0Nora Pece1Silvina Maldonado2National University of Jujuy, San Salvador de Jujuy, ArgentinaNational University of Santiago del Estero, Santiago del Estero, ArgentinaNational University of Jujuy, San Salvador de Jujuy, ArgentinaThe aim of this work was to study the influence of the ripening degree of natural goat cheese on texture, rheological and sensory properties of processed cheese products. Processed cheeses were formulated using goat cheeses with 10, 20, and 40 days of ripening. We obtained four different formulations by varying the proportions of these cheeses in each formulation. The variation in major α, β, and para-κ casein fractions, rheological properties, and the texture of samples were determined, and a sensorial evaluation was carried out. Cheeses from Formulation 2 (50% cheese ripened for 10 days, 25% cheese ripened for 20 days and 25% cheese ripened for 40 days) had greater values of α and β –caseins, which is related to a greater content of intact casein resulting from a cheese with short ripening time. Hardness, adhesiveness and complex modulus (G*) decreased as the degree of ripening of the natural cheese (raw material) increased. Formulation 2 presented a G* value similar to that of the commercial processed cow cheese and the greatest firmness. Formulation 2 presented the characteristics we aimed to obtain, described as spreadable, slightly acid and salty cheese.https://www.iseki-food-ejournal.com/article/362CaseinTextureSensory characterizationGoat cheeseComplex modulus |
| spellingShingle | Laura Burgos Nora Pece Silvina Maldonado Textural, rheological and sensory properties of spreadable processed goat cheese International Journal of Food Studies Casein Texture Sensory characterization Goat cheese Complex modulus |
| title | Textural, rheological and sensory properties of spreadable processed goat cheese |
| title_full | Textural, rheological and sensory properties of spreadable processed goat cheese |
| title_fullStr | Textural, rheological and sensory properties of spreadable processed goat cheese |
| title_full_unstemmed | Textural, rheological and sensory properties of spreadable processed goat cheese |
| title_short | Textural, rheological and sensory properties of spreadable processed goat cheese |
| title_sort | textural rheological and sensory properties of spreadable processed goat cheese |
| topic | Casein Texture Sensory characterization Goat cheese Complex modulus |
| url | https://www.iseki-food-ejournal.com/article/362 |
| work_keys_str_mv | AT lauraburgos texturalrheologicalandsensorypropertiesofspreadableprocessedgoatcheese AT norapece texturalrheologicalandsensorypropertiesofspreadableprocessedgoatcheese AT silvinamaldonado texturalrheologicalandsensorypropertiesofspreadableprocessedgoatcheese |