Influence of Ripening on the Physicochemical and Sensory Profile of Semi-Hard Cheese

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F16%3A43910184" target="_blank" >RIV/62156489:43210/16:43910184 - isvavai.cz</a>

Result on the web

<a href="https://mnet.mendelu.cz/mendelnet2016/mnet_2016_full.pdf" target="_blank" >https://mnet.mendelu.cz/mendelnet2016/mnet_2016_full.pdf</a>

DOI - Digital Object Identifier

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Result language

angličtina

Original language name

Influence of Ripening on the Physicochemical and Sensory Profile of Semi-Hard Cheese

Original language description

The aim of this paper deals with the physicochemical changes and sensory profile of semi-hard cheese during ripening. Accurate cylindrical samples of cheese with different surface treatment (wax vs. oil) were prepared. The first group of cheese was treated by wax and second group was oiled. From these groups, there were picked parts of cheese after 10, 20, 30, 40, 60 and 85 days of ripening to physicochemical analysis. Dry matter was determined by drying the sample to a constant weight at 102 oC, content of fat, protein content by Kjeldahl method, content of salt and titratable acidity, water activity (25 oC) and pH. It was evaluated colour, texture and overall appearance by sensory evaluation at Department of Food Technology Mendel University in Brno. There were statistically significant differences in all physicochemical parameters during ripening between waxy and oiled cheese. Similarly, there were statistically significant differences between each group (waxy vs. oiled) in different stages of ripening. Statistical differences were caused by different water content during ripening which has influenced content of fat, protein and other components. The wax keeps whey in the cheese which caused better ripening in the entire volume of cheese. The wax did not have any negative influence on ripening of cheese. The oiled cheese were gradually drying and thus was influenced ripening which was negatively assessed evaluators.

Czech name

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Czech description

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Type

D - Article in proceedings

CEP classification

GM - Food industry

OECD FORD branch

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Project

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Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2016

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

MendelNet 2016: Proceedings of International PhD Students Conference

ISBN

978-80-7509-443-8

ISSN

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e-ISSN

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Number of pages

6

Pages from-to

622-627

Publisher name

Mendelova univerzita v Brně

Place of publication

Brno

Event location

Brno

Event date

Nov 9, 2016

Type of event by nationality

EUR - Evropská akce

UT code for WoS article

000392968500111