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

Author

Listed:
  • 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
    Nofima Food, Ås, Norway)

  • Elena Menichelli

    (Nofima Food, Ås, Norway)

  • Antonio Piga

    (Dipartimento di Agraria, University of Sassari, Sassari, Italy)

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.

Suggested Citation

  • Alessandra Del Caro & Costantino Fadda & Anna Maria Sanguinetti & Maria Giovanna Carboni & Giuliano Pinna & Tormod Naes & Elena Menichelli & Antonio Piga, 2016. "Influence of technology and ripening on textural and sensory properties of vacuum packaged ewe's cheese," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 34(5), pages 456-462.
    • Handle: RePEc:caa:jnlcjf:v:34:y:2016:i:5:id:32-2016-cjfs
    DOI: 10.17221/32/2016-CJFS
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