scholarly journals Impact of pre-drying on the textural, chemical, color, and sensory properties of explosive puffing dried white cheese snacks

LWT ◽  
2021 ◽  
pp. 112665
Author(s):  
Özgün Köprüalan ◽  
Feyza Elmas ◽  
Anıl Bodruk ◽  
Şeyma Arikaya ◽  
Mehmet Koç ◽  
...  
Keyword(s):  
Sensory Properties ◽  
White Cheese

scholarly journals The effects of different spices on chemical, biochemical, textural and sensory properties of White cheeses during ripening

2019 ◽  
Vol 69 (1) ◽  
pp. 64-77 ◽  
Author(s):  
Zekai Tarakçi ◽  
Fahrettin Deveci
Keyword(s):  
Amino Nitrogen ◽  
Titratable Acidity ◽  
Sensory Properties ◽  
Nitrogen Rate ◽  
Protein Nitrogen ◽  
Black Cumin ◽  
Positive Effects ◽  
Degradation Rates ◽  
White Cheese ◽  
Ripening Index

The aim of this study was to test the effects of various spices on the physicochemical and sensory properties of white cheese. Six different white cheeses were produced by incorporating the spices of black cumin, mint, thyme, red pepper and isot pepper at a ratio of 3 % (w/v) of the cheese milk. All cheeses were vacuum-packed and ripened at 4±1°C. On the 2nd, 15th, 30th, 60th and 90th days of ripening, dry matter, fat, pH, titratable acidity, salt, total proteins, ripening index, non-protein nitrogen rate, amino nitrogen rate, electrophoretic casein fractions, textural and sensory properties were determined. Isot pepper and black cumin increased the proteolysis rates of white cheeses with higher degradation rates on β-casein fraction, indicating that these cheese samples had more pronounced ripening. On the other hand, thyme and isot pepper were more effective on αs1-casein fraction. All tested spices, except isot pepper, contributed to the sensory properties of white cheeses, by increasing the consumer acceptance. This study reveals spice addition had positive effects on chemical, biochemical and sensory characteristics of white cheese, and thus, white cheese with spice addition is an alternative novel product with a good potential.

scholarly journals Study the effect of zinc salts fortification on chemical and sensory properties of Soft Cheese

2018 ◽  
Vol 11 (1) ◽  
Author(s):  
F Salih ◽  
R Omar ◽  
K Abaas
Keyword(s):  
Zinc Acetate ◽  
Zinc Sulphate ◽  
Zinc Concentration ◽  
Sensory Properties ◽  
Physiochemical Properties ◽  
Soft Cheese ◽  
White Cheese ◽  
Zinc Salts ◽  
Different Levels

This study aims to study the effect of fortification of soft white cheese with some zinc salts at different levels include 100 and 200 mg.kgˉ¹ from zinc sulphate and zinc acetate, on some physiochemical and sensory properties of the soft white cheese after one day from the manufacturing to 14 day of storage. The results indicated that there was no significant effects for cheese fortification with zinc salts during all storage periods on the sensory properties of the soft cheese. The results indicate some effects on the values of physiochemical properties for the fortified cheese, moisture percentages was decreased with increasing storage periods, while the values of protein, Carbohydrates and ash were increase with time of storage. Zinc concentration in soft Cheese increased with the increase of the addition of Zinc salts for all treatments.

scholarly journals Traditional manufacturing of white cheeses in brine in Serbia and Montenegro: Similarities and differences

2012 ◽  
pp. 107-113
Author(s):  
Slavica Veskovic-Moracanin ◽  
Slavko Mirecki ◽  
Dejana Trbovic ◽  
Lazar Turubatovic ◽  
Vladimir Kurcubic ◽  
...  
Keyword(s):  
Quality Parameters ◽  
Sensory Properties ◽  
Raw Material ◽  
Chemical Quality ◽  
Serbia And Montenegro ◽  
White Cheese ◽  
Traditional Technologies ◽  
Similarities And Differences ◽  
Traditional Manufacturing ◽  
High Level

This paper presents the results of a study dealing with the processes in the production of white cheese in brine, which are based on old, traditional technologies and are produced in Serbia (near Nova Varos - Cheese from Zlatar) and Montenegro (Podgorica and the surrounding of Danilovgrad). In both cases, fresh cow's milk without heat treatment is used as a raw material. The paper presents the most important chemical quality parameters with the description of sensory properties. The autochthonous cheese in brine from both area, show distinct and characteristic sensory properties of the product, and also a high level of quality with the presence of certain individual differences. This research was aimed at a comparison of the autochthonous technologies, to save them from oblivion, and also to show the quality parameters of cheese which are similar according to the technological process, but are also very authentic.

scholarly journals The Effects of Adding Different Stabilizers in Brine on the Physicochemical, Sensory, Microbiological and Textural Properties of White Cheese

Foods ◽  
2019 ◽  
Vol 8 (4) ◽  
pp. 133 ◽  
Author(s):  
Hasan Cankurt
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Xanthan Gum ◽  
Guar Gum ◽  
Storage Period ◽  
Textural Properties ◽  
Sensory Properties ◽  
White Cheese ◽  
Thickening Agents ◽  
Microbiological Data

The aim of the present study was to determine the effect of four different thickening agents (guar gum, carrageenan, xanthan gum, and gelatin) on the textural and sensory properties of white cheese. For this purpose, various white cheeses were manufactured with brines (the salt ratio was 8% and 12%) that contained different types and concentrations of gums; white cheese textural and sensory properties were studied during storage (at 4 °C). Also, microbiological properties including lactic acid bacteria (LAB) and mesophilic aerobic bacteria were investigated. The physicochemical, textural, microbiological, and sensory properties of the cheeses were determined on the 1st, 15th, and 30th days of storage. During the storage period of cheese, the top-rated samples in terms of sensory properties were cheeses with gelatin and carrageenan gum. The microbiological data displayed that there was an inverse relationship between the number of bacteria and the amount of gum used, although it was not precisely linear. At the same time, the highest values were generally determined in the control samples, and although not to a very great extent, gelatinous examples were found to contain a lower number of lactic acid bacteria than others. Regarding the textural properties, the hardness value of all samples containing gelatin showed a continuous increasing trend, while the springiness values increased only in the samples with xanthan gum and guar gum. At the end of storage, it was observed that the inherent adhesiveness of the samples decreased by more than half and the use of gelatin resulted in an increase in the gumminess of the cheeses. As a result, it was determined that reducing the salt used in the brine by up to 8% did not cause any defect since stabilizers were preventing water passage into the cheese by holding water.

scholarly journals Effect of Oryctolagus cuniculus (rabbit) rennet on the texture, rheology, and sensory properties of white cheese

2018 ◽  
Vol 6 (4) ◽  
pp. 1100-1108 ◽  
Author(s):  
Selin Alihanoğlu ◽  
Demet Ektiren ◽  
Çağım Akbulut Çakır ◽  
Hasan Vardin ◽  
Asliye Karaaslan ◽  
...  
Keyword(s):  
Oryctolagus Cuniculus ◽  
Sensory Properties ◽  
White Cheese

scholarly journals Microbiological, physicochemical and sensory characteristics of traditional white soft cheese (Gibna bayda) supplemented with commercial starter culture

2021 ◽  
Vol 7 (2) ◽  
pp. 06-015
Author(s):  
Abdulaziz Yahya Al-Ghamdi ◽  
Hanaa Mohammed Abbas Salih ◽  
Mohamed Osman Mohamed Abdalla
Keyword(s):  
Starter Culture ◽  
Microbiological Quality ◽  
Raw Milk ◽  
Physicochemical Characteristics ◽  
Sensory Properties ◽  
Sensory Characteristics ◽  
Ripening Period ◽  
Soft Cheese ◽  
White Cheese ◽  
Viable Bacteria

This study was conducted to investigate the effect of starter culture addition on the characteristics of raw milk white cheese (Gibna bayda).The cheese was made from raw warmed (45°C) milk, and the starter culture (2% w/v) was added to the first treatment (T1), while no starter culture was added to the second treatment (T2). After the manufacture, cheese was cut into cubes and kept in the brine solution (2% w/v) for 24 hours, followed by storing without whey at 5°C for 45 days. Microbiological, physicochemical, and sensory characteristics were evaluated at 1, 15, 30, and 45-day intervals. Results showed that total viable bacteria [TVB] (log10 6.73 cfu/gm), Staphylococcus aureus (log10 2.15 cfu/gm), Escherichia coli (log10 1.11 cfu/gm) and yeasts and moulds (log10 6.21 cfu/gm) counts were high in T2 cheese. TVB significantly decreased during the ripening period, while the other microorganisms increased. Fat (25.28%) and total solids (44.27%) were high in T1, while protein (18.44%), moisture (55.77), ash (6.51%), and acidity (0.59%) were high in T2. All physicochemical characteristics except fat were significantly influenced by the ripening period. Taste and body scored best in T1, while the rest of the sensory attributes scored best in T2. All sensory properties were significantly affected by the ripening period except the colour. The study concluded that the use of the starter culture improved the microbiological quality and sensory properties of traditional Sudanese white cheese, which might make this starter culture suitable for this type of cheese.

scholarly journals Effect of vegetable fat on the texture, colour and sensory properties of Macedonian white brined cheese

Mljekarstvo ◽  
2020 ◽  
Vol 71 (1) ◽  
pp. 25-34
Author(s):  
Erhan Sulejmani ◽  
Keyword(s):  
Milk Fat ◽  
Control Sample ◽  
Titratable Acidity ◽  
Sensory Properties ◽  
Cow Milk ◽  
Colour Properties ◽  
White Cheese ◽  
Technological Quality ◽  
Low Fat Cheese ◽  
Vegetable Fat

This study aimed to investigate the influence of substitution of milk fat with palm fat on the composition, yield and technological quality of White cheese, a Macedonian traditional cheese. In this study, fullfat white brined cheese was used as a control sample (WC), while experimental cheeses were prepared from cow milk with vegetable fat (WV) addition and low-fat cheese (WL), respectively. The cheeses have been analysed for physicochemical (acidity, pH, fat, fat acidity, protein), instrumental texture and colour properties (L, a, b) as well as the sensory properties after 1, 20 and 60 days. WV cheeses showed a significantly (P<0.05) lower degree of pH and higher titratable acidity than the WC and WL cheese samples. Cheese that contained vegetable fat showed lower degrees of lipolysis, as assessed by the acid-degree value and received significantly (P<0.05) better appearance, highest hardness value (5226.98 N) and cheese yield scores compared to other samples.

Newborn's Preference for Faces

1996 ◽  
Vol 1 (3) ◽  
pp. 200-205 ◽  
Author(s):  
Carlo Umiltà ◽  
Francesca Simion ◽  
Eloisa Valenza
Keyword(s):  
Visual System ◽  
Structural Properties ◽  
Sensory Properties ◽  
Human Face ◽  
System Experiment ◽  
Face Experiment

Four experiments were aimed at elucidating some aspects of the preference for facelike patterns in newborns. Experiment 1 showed a preference for a stimulus whose components were located in the correct arrangement for a human face. Experiment 2 showed a preference for stimuli that had optimal sensory properties for the newborn visual system. Experiment 3 showed that babies directed their attention to a facelike pattern even when it was presented simultaneously with a non-facelike stimulus with optimal sensory properties. Experiment 4 showed the preference for facelike patterns in the temporal hemifield but not in the nasal hemifield. It was concluded that newborns' preference for facelike patterns reflects the activity of a subcortical system which is sensitive to the structural properties of the stimulus.

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