Czech J. Food Sci., 2016, 34(5):456-462 | DOI: 10.17221/32/2016-CJFS

Influence of technology and ripening on textural and sensory properties of vacuum packaged ewe's cheeseFood Technology and Economy, Engineering and Physical Properties

Alessandra Del Caro1, Costantino Fadda1, Anna Maria Sanguinetti1, Maria Giovanna Carboni2, Giuliano Pinna2, Tormod Naes3,4, Elena Menichelli4, Antonio Piga1
1 Dipartimento di Agraria, University of Sassari, Sassari, Italy
2 F.lli Pinna Industria Casearia S.p.A., Thiesi, Italy
3 University of Copenhagen, Department of Food Science, Copenhagen, Denmark
4 Nofima Food, Ås, Norway

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

Published: October 31, 2016  Show citation

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Del Caro A, Fadda C, Sanguinetti AM, Carboni MG, Pinna G, Naes T, et al.. Influence of technology and ripening on textural and sensory properties of vacuum packaged ewe's cheese. Czech J. Food Sci. 2016;34(5):456-462. doi: 10.17221/32/2016-CJFS.
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