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Quality assessment of the manufacture of new ripened soft cheese by Geotrichum candidum: physico-chemical and technological properties

Authors :
Ivo Mottin Demiate
Henrique Jaster
Acácio Antonio Ferreira Zielinski
Priscila Judacewski
Alessandro Nogueira
Jéssica Caroline Bigaski Ribeiro
Paulo Ricardo Los
Aline Alberti
Source :
Food Science and Technology v.39 n.1 2019, Food Science and Technology (Campinas), Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA), instacron:SBCTA, Food Science and Technology, Volume: 39, Issue: 1, Pages: 50-58, Published: 16 APR 2018, Food Science and Technology, Iss 0 (2018)
Publication Year :
2019
Publisher :
Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2019.

Abstract

A new type of ripened soft cheese by Geotrichum candidum was manufactured with pasteurized milk from Jersey and Holstein cow breeds. The physico-chemical (moisture, pH, acidity, protein, lipids and ash) and technological parameters (proteolysis, texture profile and color) during 21 days of ripening cheese (surface, center and whole), were evaluated. The differences in the cheese produced with Holstein cow milk were related to increased proteolysis (tyrosine and acid-soluble nitrogen) and the influence of the a* and b* color parameters. The cheeses prepared with Jersey cow milk showed a high fat content and lower proteolysis, which had a significant effect on the instrumental texture profile. Using chemometrics and two-way ANOVA was possible to distinguish the cheeses based on the breed of cow and ripening time. After two weeks, the cheeses already presented characteristics of the ripening by G. candidum.

Details

Language :
English
Database :
OpenAIRE
Journal :
Food Science and Technology v.39 n.1 2019, Food Science and Technology (Campinas), Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA), instacron:SBCTA, Food Science and Technology, Volume: 39, Issue: 1, Pages: 50-58, Published: 16 APR 2018, Food Science and Technology, Iss 0 (2018)
Accession number :
edsair.doi.dedup.....28cf8feacbe3a0e38050465d056e19a9