Effect of ripening time on colour and texture properties in cheese
Keywords:colour, texture, ripening, semi-hard cheese
The group of semi-hard cheeses is quite heterogenous and there are distinctions between individual representatives of this group. The aim of this paper was a comparison the colour changes and texture properties of semi-hard pasta filata cheeses during ripening. Spectrophotometer Konica Minolta CM-3500d was used for the colour measurements of cheese samples. Color parameters L* a* b* were determined for the edge part and for the middle part of samples. The texture properties of cheese were measured by TIRATEST 27025. Measurements were made for part following the edge and the middle part of samples as well. During ripening of cheese samples there were observed statistically significant changes in the colour parameters of the edge part of oiled cheese. Total colour difference (ΔE *ab) during storage was the most noticeable in first 10 days of ripening. In compare with changes in a* parameter of the edge part of cheese samples, red tone (a* parameter) in the middle part of cheese samples did not show so large change. The measured strenght of edge part of the cheese samples was in range between from 7.44 N up to 23.49 N. Firmness of middle part varied from 4.46 N to 24.40 N in 60 days of maturating.
Banville, V., Chabot, D., Power, N., Pouliot, Y., Britten, M. 2016. Impact of thermo-mechanical treatments on composition, solid loss, microstructure, and rheological properties of pasta filata-type cheese. International Dairy Journal, vol. 61, p. 155-165. https://doi.org/10.1016/j.idairyj.2016.05.004
Bähler, B., Kunz, A., Hinrichs J. 2016. Hot brining of pasta filata cheese: effect of sodium and calcium chloride on composition, yield, and hardness. Dairy Science & Technology, vol. 96, no. 5, p. 703-714. https://doi.org/10.1007/s13594-016-0299-9
Bertola, N. C., Califano, A. N., Bevilacqua, A. E., Zaritzky, N. E. 2000. Effects of ripening conditions on the texture of Gouda cheese. International Journal of Food Science and Technology, vol. 35, no. 2, p. 207-214. https://doi.org/10.1046/j.1365-2621.2000.00347.x
Cetinkaya, A., Yaman, H., Elmali, M., Karadagoglu, G. 2005. A Preliminary Study of Kashar Cheese and Its Organoleptic Qualities Matured in Bee Wax. Internet Journal od Food Safety, vol. 6, p. 1-4.
CIE (Commission Internationale de l´Eclairage):1978. Recomendations on Uniform Color Spaces, Color Difference Equation, Psychometric Color Terms. Supplement No.2 to CIE Publication No. 15. Colorimetry, Bureau Central de la CIE, Paris, France.
Dufossé, L., Galaup, P., Carlet, E., Flamin, C., Valla, A. 2005. Spectrocolorimetry in the CIE L*a*b* color space as useful tool for monitoring the ripening process and the quality of PDO red-smear soft cheeses. Food Research International vol. 38, no. 8-9, p. 919-924. https://doi.org/10.1016/j.foodres.2005.02.013
Fox, P. F., McSweeney, P. L. H., Cogan, T. M., Guinee, T. P. 2004. Cheese: Chemistry, Physics and Microbiology. 3rd ed. San Diego, USA : Elsevier Academic Press, 456 p. ISBN-10: 0-12-263652-x.
Fox, P. F., Guinee, T. P., Cogan, T. M., McSweeney, P. L. H. 2000. Fundamentals of cheese Science. 1st ed. USA : Aspen Publisher, Inc., 638 p. ISBN-10: 0-8342-1260-9.
Kavas, G., Kavas, N., Saygili, D. 2015. The effects of thyme and clove essential oil fortified edible films on the physical, chemical and microbiological characteristics of Kashar cheese. Journal of Food Quality, vol. 38, no. 6, p. 405-412. https://dx.doi.org/10.1111/jfq.12157
Keresteš, J. et al. 2016. Mlieko vo výžive ľudí (Milk in human nutrition). 1st ed. Bratislava, Slovak Republic : CAD press, 649 p. ISBN-13: 978-80-88969-72-3.
Lovayová, V., Dudriková, E., Nemcová R., Rimárová K. 2010. Influence of the riperning onto the growth of selected probiotic cultures in low-cooked cheese. Potravinarstvo, vol. 4, no. 3, p. 40-45. https://dx.doi.org/10.5219/29
Lucey, J. A., Johnson, M. E., Horne, D. S. 2003. Perspectives on the basis of the rheology and texture properties of cheese. Journal of Dairy Science, vol. 89, no. 9, p. 2725-2743. https://doi.org/10.3168/jds.S0022-0302(03)73869-7
Lucey. J. A. 2008. Some perspectives on the use of cheese as a food ingredient. Dairy Science & Technology, vol. 88, no. 4, p. 573-594. https://doi.org/10.1051/dst:2008010
Nuath, K., Hines, J. T., Harris, R. D. 2000. Cheese Rheology In F. J. Francis Wiley Encyclopedia of Food Science and Technology. Hoboken, USA : John Wiley & Sons, 2816 p. ISBN-13: 978-0-471-19285-5.
Piraino, P., Zotta, T., Ricciardi, A., Parente, E. 2005. Discrimination of commercial Caciocavallo cheeses on the basis of the diversity of lactic microflora and primary proteolysis. International Dairy Journal, vol. 15, no. 11. p. 1138-1149. https://doi.org/10.1016/j.idairyj.2004.12.006
Spreer, E. 1998. Milk and dairy product technology. 1st ed., New York, USA : Marcel Dekker, Inc., 483 p. ISBN-10: 0-8247-0094-5.
Santillo, A., Caroprese, M., Ruggieri, D., Marino, R., Sevi, A., Albenzio, M. 2012. Consumer acceptance and sensory evaluation of Monti Dauni Meridionali Caciocavallo cheese. Journal of Dairy Science, vol. 95, no. 8, p. 4203-4208. https://doi.org/10.3168/jds.2011-4777
Trmčić, A., Ralyea, R., Meunier-Goddik, L., Donnelly, C., Glass, K., D. Amico, D., Meredith, E., Kehler, M., Tranchina, N., McCue, C., Wiedmann, M. 2017. Consensus categorization of cheese based on water activity and pH-A rational approach to systemizing cheese diversity. Journal of Dairy Science, vol. 100, no. 1, p. 841-847. https://doi.org/10.3168/jds.2016-11621
Zmeškal, O., Čeppan, M., Dzík, P. 2002. Color spaces and color management [online] s.a [cit. 2017-02-01] Available at: http://www.fch.vut.cz/lectures/imagesci/download/stud06_rozn02.pdf.
How to Cite
LicenseAuthors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).