Evaluation of nutritional composition and sensory properties of cheese, cheese spreads and traditional butter from Slovak production

Authors

  • Silvia Jakabová The Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, BioFood Centre, Tr. A. Hlinku 2, 94976 Nitra, Slovakia, Tel.: +421376415826
  • Lucia Benešová Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421 37 641 4608
  • Miroslav Kročko The Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421 37 641 4528
  • Peter Zajác The Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421 37 641 4371 https://orcid.org/0000-0002-4425-4374
  • Jozef Čapla The Slovak University of Agriculture in Nitra, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421 37 641 4371
  • Adam Partika Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421 37 641 4325
  • Jozef Golian Slovak University of Agriculture, Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia, Tel.: +421 37 641 4325
  • Jana Štefániková Slovak University of Agriculture in Nitra, AgroBioTech Research Centre, Trieda A. Hlinku 2, 949 76 Nitra, Slovakia, Tel: +421376414911 https://orcid.org/0000-0002-3799-4390

DOI:

https://doi.org/10.5219/1614

Keywords:

cheese, cheese spread, butter, chemical composition, sensory analysis, aroma profile

Abstract

Cheese production is associated with the analysis of its nutritional composition as well as with the sensory evaluation of the acceptance of the products. The paper is aimed at the determination of basic chemical parameters such as the content of proteins, fat, dry matter, salt and, pH and also on the evaluation of sensory properties of hard cheeses by the sensory panel. The GC-MS analysis of cheeses, cheese spreads, and traditional butter was performed to evaluate the aroma profile of the dairy products analyzed. The dry matter in the analyzed cheeses varied between 56.75 and 71.83%, the fat content varied from 18.73 to 30.83%, and the salt from 1.21 to 2.61%. The presence of proteins was found between 27.76 and 32.61% and the pH of the cheeses ranged from 5.21 to 6.01. The results of the sensory analysis were processed using a PCA map. The results showed that sample no. 5 was rated within all attributes as the best. Sample 3, 2, and 1 followed. Sample 4 received the lowest score. The volatile aromatic compounds that contribute to a taste perception were analyzed by GC-MS in dairy products. The aroma profile was built by the volatile compounds that belonged to chemical families of alcohols, aldehydes, ketones, esters, amides, amines, imines, and terpenes. In particular, cheeses contained mostly alcohols (3-methyl-1-butanol), aldehydes (3-methylbutanal and benzaldehyde), and ketones (acetoin, 2,3,3-trimethylcyclobutanone, 2-heptanone, 2,3-butanedione, acetone, 2-butanone, 2-nonanone, 2- pentanone).  The spreads most often contained alcohols (represented by 2-methyl-1-butanol, 3-methyl-1-butanol and cyclopropane-1,2,3-d3-methanol), aldehydes (2-methylbutanal, 3-methylbutanal, benzaldehyde) and ketones (acetoin, 2-heptanone, 2-pentanone, 2-butanone and 2,3-butanedione).

Downloads

Download data is not yet available.

Metrics

Metrics Loading ...

References

Alinovi, M., Mucchetti, G., Tidona, F. 2019. Application of NIR spectroscopy and image analysis for the characterisation of grated Parmigiano-Reggiano cheese. International Dairy Journal, vol. 92, p. 50-58. https://doi.org/10.1016/j.idairyj.2019.01.010 DOI: https://doi.org/10.1016/j.idairyj.2019.01.010

Barbieri, G., Bolzoni, L., Careri, M., Mangia, A., Parolari, G., Spagnoli, S., Virgili, R. 1994. Study of the volatile fraction of Parmesan cheese. Journal of Agricultural and Food Chemistry, vol. 42, no. 5, p. 1170-1176. https://doi.org/10.1021/jf00041a023 DOI: https://doi.org/10.1021/jf00041a023

Bertruzzi, A. S., McSweeney, P. L., Rea, M. C., Kilcawley, K. N. 2018. Detection of volatile compounds of cheese and their contribution to the flavor profile of surface-ripened cheese. Comprehensive Reviews in Food Science and Food Safety, vol. 17, no. 2, p. 371-390. https://doi.org/10.1111/1541-4337.12332 DOI: https://doi.org/10.1111/1541-4337.12332

Buratti, S., Malegori, C., Benedetti, S., Oliveri, P., Giovanelli, G. 2018. E-nose, e-tongue and e-eye for edible olive oil characterization and shelf life assessment: A powerful data fusion approach. Talanta, vol. 182, p.131-141. https://doi.org/10.1016/j.talanta.2018.01.096 DOI: https://doi.org/10.1016/j.talanta.2018.01.096

Capozzi, V., Lonzarich, V., Khomenko, I., Cappellin, L., Navarini, L., Biasioli, F. 2020. Unveiling the molecular basis of mascarpone cheese aroma: VOCs analysis by SPME-GC/MS and PTR-ToF-MS. Molecules, vol. 25, no. 5, p. 1242. https://doi.org/10.3390/molecules25051242 DOI: https://doi.org/10.3390/molecules25051242

Černíková, M., Salek, R. N., Kozáčková, D., Běhalová, H., Luňáková, L., Buňka, F. 2017. The effect of selected processing parameters on viscoelastic properties of model processed cheese spreads. International Dairy Journal, vol. 66, p. 84-90. https://doi.org/10.1016/j.idairyj.2016.11.007 DOI: https://doi.org/10.1016/j.idairyj.2016.11.007

Delgado-Rodríguez, M., Ruiz-Montoya, M., López, R., Madejón, E., Díaz, M. J. 2012. Use of electronic nose and GC-MS in detection and monitoring some VOC. Atmospheric Environment, vol. 51, p. 278-285. https://doi.org/10.1016/j.atmosenv.2012.01.006 DOI: https://doi.org/10.1016/j.atmosenv.2012.01.006

Drake, M. A. 2007. Invited review: Sensory analysis of dairy foods. Journal of Dairy Science, vol. 90, no. 11, p. 4925-4937. https://doi.org/10.3168/jds.2007-0332 DOI: https://doi.org/10.3168/jds.2007-0332

El-Sayed, S. M., Youssef, A. M. 2019. Potential application of herbs and spices and their effects in functional dairy products. Heliyon, vol. 5, no. 6, p. e01989. https://doi.org/10.1016/j.heliyon.2019.e01989 DOI: https://doi.org/10.1016/j.heliyon.2019.e01989

El-Wahed, E. M. A., Hassanien, M. F. 2019. Chemical, Rheological and Sensory Characteristics of Processed Cheese Spread Analogues. Carpathian Journal of Food Science & Technology, vol. 11, no. 1, p. 135-148.

Galindo‐Cuspinera, V., Valenҁa de Sousa, J., Knoop, M. 2017. Sensory and analytical characterization of the “cool‐melting” perception of commercial spreads. Journal of texture studies, vol. 48, no. 4, p. 302-312. https://doi.org/10.1111/jtxs.12256 DOI: https://doi.org/10.1111/jtxs.12256

Guinee, T. P. 2004. Salting and the role of salt in cheese. International Journal of Dairy Technology, vol. 57, no. 2‐3, p. 99-109. https://doi.org/10.1111/j.1471-0307.2004.00145.x DOI: https://doi.org/10.1111/j.1471-0307.2004.00145.x

Guinee, T. P., Carić, M., Kalab, M. 2004. Pasteurized processed cheese and substitute/imitation cheese products. Cheese: Chemistry, Physics and Microbiology, vol. 2, p. 349-394. https://doi.org/10.1016/S1874-558X(04)80052-6 DOI: https://doi.org/10.1016/S1874-558X(04)80052-6

Hamad, M. N. F., Ismail, M. M. 2013. Improvement of white cheese spread properties: 2. Adding of some flavouring agents. Journal of Food and Dairy Sciences, vol. 4, no. 5, p. 235-245. https://doi.org/10.21608/JFDS.2013.71835 DOI: https://doi.org/10.21608/jfds.2013.71835

Hayaloglu, A. A., Brechany, E. Y., Deegan, K. C., McSweeney, P. L. H. 2008. Characterization of the chemistry, biochemistry and volatile profile of Kuflu cheese, a mould-ripened variety. LWT-Food Science and Technology, vol. 41, no. 7, p. 1323-1334. https://doi.org/10.1016/j.lwt.2007.08.020 DOI: https://doi.org/10.1016/j.lwt.2007.08.020

Hickey, C. D., O'Sullivan, M. G., Davis, J., Scholz, D., Kilcawley, K. N., Wilkinson, M. G., Sheehan, J. J. 2018. The effect of buttermilk or buttermilk powder addition on functionality, textural, sensory and volatile characteristics of Cheddar-style cheese. Food Research International, vol. 103, p. 468-477. https://doi.org/10.1016/j.foodres.2017.09.081 DOI: https://doi.org/10.1016/j.foodres.2017.09.081

Chen, C., Zhou, W., Yu, H., Yuan, J., Tian, H. 2020. Characterization of major odor‐active compounds responsible for nutty flavor in Cheddar cheese according to Chinese taste. Flavour and Fragrance Journal, vol. 36, no. 2, p. 171-181. https://doi.org/10.1002/ffj.3627 DOI: https://doi.org/10.1002/ffj.3627

ISO 8589. 2007. Sensory analysis — General guidance for the design of test rooms. International Standard Organisation.

Jo, Y., Benoist, D. M., Ameerally, A., & Drake, M. A. (2018). Sensory and chemical properties of Gouda cheese. Journal of Dairy Science, 101(3), 1967-1989. https://doi.org/10.3168/jds.2017-13637 DOI: https://doi.org/10.3168/jds.2017-13637

Kilcawley, K. N. 2017: Cheese Flavour. In Fox, P. F., Guinee, T. P., Cogan, T. M., McSweeney, P. L. H. Fundamentals of Cheese Science. Boston, USA : Springer, 799 p. ISBN 978-1-4899-7681-9.

Kongo, M., Malcata, F. 2015. Cheese: Processing and Sensory Properties. In Caballero, B., Finglas, P. M., Toldrá, F. Encyclopedia of Food and Health. Massachusetts, USA : Academic Press, p. 748-754. ISBN 978-0-12-384953-3. https://doi.org/10.1016/B978-0-12-384947-2.00136-7 DOI: https://doi.org/10.1016/B978-0-12-384947-2.00136-7

Le Quéré, J.-L. 2011. Cheese/Cheese Flavor. In Fuquay, J. W. Encyclopedia of Dairy Sciences. Massachusetts, USA : Academic Press, 811 p. ISBN 9780123744074. https://doi.org/10.1016/B978-0-12-374407-4.00081-9 DOI: https://doi.org/10.1016/B978-0-12-374407-4.00081-9

Li, Q., Yu, X., Xu, L., Gao, J. M. 2017. Novel method for the producing area identification of Zhongning Goji berries by electronic nose. Food Chemistry, vol. 221, p. 1113-1119. https://doi.org/10.1016/j.foodchem.2016.11.049 DOI: https://doi.org/10.1016/j.foodchem.2016.11.049

Madalozzo, E. S., Sauer, E., Nagata, N. 2015. Determination of fat, protein and moisture in ricotta cheese by near infrared spectroscopy and multivariate calibration. Journal of Food Science and Technology, vol. 52, no. 3, p. 1649-1655. https://doi.org/10.1007/s13197-013-1147-z DOI: https://doi.org/10.1007/s13197-013-1147-z

Manuelian, C. L., Currò, S., Penasa, M., Cassandro, M., De Marchi, M. 2017. Prediction of minerals, fatty acid composition and cholesterol content of commercial cheeses by near infrared transmittance spectroscopy. International Dairy Journal, vol. 71, p. 107-113. https://doi.org/10.1016/j.idairyj.2017.03.011 DOI: https://doi.org/10.1016/j.idairyj.2017.03.011

Margolies, B. J., Barbano, D. M. 2018. Determination of fat, protein, moisture, and salt content of Cheddar cheese using mid-infrared transmittance spectroscopy. Journal of Dairy Science, vol. 101, no. 2, p. 924-933. https://doi.org/10.3168/jds.2017-13431 DOI: https://doi.org/10.3168/jds.2017-13431

Moio, L., Addeo, F. 1998. Grana Padano cheese aroma. Journal of Dairy Research, vol. 65, no. 2, p. 317-333. https://doi.org/10.1017/S0022029997002768 DOI: https://doi.org/10.1017/S0022029997002768

Niimi, J., Eddy, A. I., Overington, A. R., Heenan, S. P., Silcock, P., Bremer, P. J., Delahunty, C. M. 2014. Aroma–taste interactions between a model cheese aroma and five basic tastes in solution. Food Quality and Preference, vol. 31, p. 1-9. https://doi.org/10.1016/j.foodqual.2013.05.017 DOI: https://doi.org/10.1016/j.foodqual.2013.05.017

Ningtyas, D. W., Bhandari, B., Bansal, N., Prakash, S. 2019. Flavour profiles of functional reduced-fat cream cheese: Effects of β-glucan, phytosterols, and probiotic L. rhamnosus. LWT, vol. 105, p. 16-22. https://doi.org/10.1016/j.lwt.2019.01.063 DOI: https://doi.org/10.1016/j.lwt.2019.01.063

O’Callaghan, Y. C., O’Connor, T. P., O’Brien, N. M. 2017. Nutritional Aspects of Cheese. In Fox, P. F., Guinee, T. P., Cogan, T. M., McSweeney, P. L. H. Fundamentals of Cheese Science. Boston, USA: Springer, 799 p. ISBN 978-1-4899-7681-9.

Pérès, C., Viallon, C., Berdagué, J. L. 2001. Solid-phase microextraction-mass spectrometry: A new approach to the rapid characterization of cheeses. Analytical Chemistry, vol. 73, no. 5, p. 1030-1036. https://doi.org/10.1021/ac001146j DOI: https://doi.org/10.1021/ac001146j

Poveda, M. J., Sánchez-Palomo, E., Pérez-Coello, M. S., Cabezas, L. 2008. Volatile composition, olfactometry profile and sensory evaluation of semi-hard Spanish goat cheeses. Dairy Science and Technology, vol. 88, no. 3, p. 355-367. https://doi.org/10.1051/dst:2007021 DOI: https://doi.org/10.1051/dst:2007021

Sádecká, J., Kolek, E., Pangallo, D., Valík, L., Kuchta, T. 2014. Principal volatile odorants and dynamics of their formation during the production of May Bryndza cheese. Food Chemistry, vol. 150, p. 301-306. https://doi.org/10.1016/j.foodchem.2013.10.163 DOI: https://doi.org/10.1016/j.foodchem.2013.10.163

Schlossareck, C., Ross, C. F. 2019. Electronic tongue and consumer sensory evaluation of spicy paneer cheese. Journal of Food Science, vol. 84, no. 6, p. 1563-1569. https://doi.org/10.1111/1750-3841.14604 DOI: https://doi.org/10.1111/1750-3841.14604

Smit, G., Smit, B. A., Engels, W. J. 2005. Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products. FEMS Microbiology Reviews, vol. 29, no. 3, p. 591-610. https://doi.org/10.1016/j.fmrre.2005.04.002 DOI: https://doi.org/10.1016/j.fmrre.2005.04.002

Štefániková, J., Nagyová, V., Hynšt, M., Vietoris, V., Martišová, P., Nagyová, Ľ. 2019. Application of electronic nose for determination of Slovak cheese authentication based on aroma profile. Potravinarstvo Slovak Journal of Food Sciences, vol. 13, no. 1, p. 262-267. https://doi.org/10.5219/1076 DOI: https://doi.org/10.5219/1076

Tamura, H., Ueno, S., Naka, A., Zhao, H., Yonekura, L., Isogai, T., Wakui, R., Shiota, M. 2021. Characterisation of aroma profile and evaluation of aroma quality in sweet cream butter. International Dairy Journal, vol. 114, p. 104935. https://doi.org/10.1016/j.idairyj.2020.104935 DOI: https://doi.org/10.1016/j.idairyj.2020.104935

Thomsen, M., Gourrat, K., Thomas-Danguin, T., Guichard, E. 2014. Multivariate approach to reveal relationships between sensory perception of cheeses and aroma profile obtained with different extraction methods. Food Research International, vol. 62, p. 561-571. https://doi.org/10.1016/j.foodres.2014.03.068 DOI: https://doi.org/10.1016/j.foodres.2014.03.068

Tomic, O., Luciano, G., Nilsen, A., Hyldig, G., Lorensen, K., Næs, T. 2010. Analysing sensory panel performance in a proficiency test using the PanelCheck software. European Food Research and Technology, vol. 230, no. 3, p. 497-511. https://doi.org/10.1007/s00217-009-1185-y DOI: https://doi.org/10.1007/s00217-009-1185-y

Toro, E. E. B., Valencia, J. U. S., Molina, D. A. R. 2016. Characterization of a processed cheese spread produced from fresh cheese (quesito antioqueño). Revista Facultad Nacional de Agronomía Medellín, vol. 69, no. 2, p. 8015-8022. https://doi.org/10.15446/rfna.v69n2.59146. DOI: https://doi.org/10.15446/rfna.v69n2.59146

Visconti, L. G., Rodriguez, M. S., Di Anibal, C. V. 2020. Determination of grated hard cheeses adulteration by near infrared spectroscopy (NIR) and multivariate analysis. International Dairy Journal, vol. 104, p. 104647. https://doi.org/10.1016/j.idairyj.2020.104647 DOI: https://doi.org/10.1016/j.idairyj.2020.104647

Visioli, F., Strata, A. 2014. Milk, dairy products, and their functional effects in humans: a narrative review of recent evidence. Advances in nutrition, vol. 5, no. 2, p. 131-143. https://doi.org/10.3945/an.113.005025 DOI: https://doi.org/10.3945/an.113.005025

Yoshinaga, K., Tago, A., Yoshinaga-Kiriake, A., Nagai, T., Yoshida, A., Gotoh, N. 2019. Effects of Heat Treatment on Lactone Content of Butter and Margarine. Journal of Oleo Science, vol. 68, no. 12, p. 1295-1301. https://doi.org/10.5650/jos.ess19234 DOI: https://doi.org/10.5650/jos.ess19234

Published

2021-04-28

How to Cite

Jakabová, S., Benešová, L., Kročko, M., Zajác, P., Čapla, J., Partika, A., Golian, J., & Štefániková, J. (2021). Evaluation of nutritional composition and sensory properties of cheese, cheese spreads and traditional butter from Slovak production. Potravinarstvo Slovak Journal of Food Sciences, 15, 285–295. https://doi.org/10.5219/1614

Most read articles by the same author(s)

<< < 1 2 3 4 5 6 7 8 9 10