文章基本信息

标题：Influence of technology and ripening on textural and sensory properties of vacuum packaged ewe’s cheese
本地全文：下载
作者：Alessandra Del Caro ; Costantino Fadda ; Anna Maria Sanguinetti 等
期刊名称：Czech Journal of Food Sciences
印刷版ISSN：1212-1800
电子版ISSN：1805-9317
出版年度：2016
卷号：34
期号：5
页码：456-462
DOI：10.17221/32/2016-CJFS
出版社：Czech Academy of Agricultural Sciences
摘要：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 a _w, 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.
关键词：texture; sensory characteristics; ewe’s milk cheese; storage; vacuum packaging