Textural, Rheological and Sensory Properties of Spreadable Processed Goat Cheese
- Autores
- Burgos, Laura Silvina; Pece Azar, Nora Beatriz del Carmen; Maldonado, Silvina
- Año de publicación
- 2020
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- The aim of this work was to study the influence of the ripening degree of natural goat cheese on texture, rheological and sensory properties of processed cheese products. Processed cheeses were formulated using goat cheeses with 10, 20 and 40 days of ripening. We obtained four different formulations by varying the proportions of these cheeses in each formulation. The variation in major α, β and para-κ casein fractions, rheological properties and the texture of samples were determined, and a sensorial evaluation was carried out. Cheeses from Formulation 2 (50% cheese ripened for 10 days, 25% cheese ripened for 20 days and 25% cheese ripened for 40 days) had greater values of α and (β-caseins, which is related to a greater content of intact casein resulting from a cheese with short ripening time. Hardness, adhesiveness and complex modulus (G) decreased as the degree of ripening of the natural cheese (raw material) increased. Formulation 2 presented a G value similar to that of the commercial processed cow cheese and the greatest firmness. Formulation 2 presented the characteristics we aimed to obtain, described as spreadable, slightly acid and salty cheese.
Fil: Burgos, Laura Silvina. Universidad Nacional de Jujuy. Facultad de Ingeniería. Centro de Investigación en Tecnología Alimentaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta; Argentina
Fil: Pece Azar, Nora Beatriz del Carmen. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina
Fil: Maldonado, Silvina. Universidad Nacional de Jujuy. Facultad de Ingeniería. Centro de Investigación en Tecnología Alimentaria; Argentina - Materia
-
CASEIN
COMPLEX MODULUS
GOAT CHEESE
SENSORY CHARACTERIZATION
TEXTURE - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/145902
Ver los metadatos del registro completo
id |
CONICETDig_1bb08e2bb0cc17b251948e3e6670c560 |
---|---|
oai_identifier_str |
oai:ri.conicet.gov.ar:11336/145902 |
network_acronym_str |
CONICETDig |
repository_id_str |
3498 |
network_name_str |
CONICET Digital (CONICET) |
spelling |
Textural, Rheological and Sensory Properties of Spreadable Processed Goat CheeseBurgos, Laura SilvinaPece Azar, Nora Beatriz del CarmenMaldonado, SilvinaCASEINCOMPLEX MODULUSGOAT CHEESESENSORY CHARACTERIZATIONTEXTUREhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The aim of this work was to study the influence of the ripening degree of natural goat cheese on texture, rheological and sensory properties of processed cheese products. Processed cheeses were formulated using goat cheeses with 10, 20 and 40 days of ripening. We obtained four different formulations by varying the proportions of these cheeses in each formulation. The variation in major α, β and para-κ casein fractions, rheological properties and the texture of samples were determined, and a sensorial evaluation was carried out. Cheeses from Formulation 2 (50% cheese ripened for 10 days, 25% cheese ripened for 20 days and 25% cheese ripened for 40 days) had greater values of α and (β-caseins, which is related to a greater content of intact casein resulting from a cheese with short ripening time. Hardness, adhesiveness and complex modulus (G) decreased as the degree of ripening of the natural cheese (raw material) increased. Formulation 2 presented a G value similar to that of the commercial processed cow cheese and the greatest firmness. Formulation 2 presented the characteristics we aimed to obtain, described as spreadable, slightly acid and salty cheese.Fil: Burgos, Laura Silvina. Universidad Nacional de Jujuy. Facultad de Ingeniería. Centro de Investigación en Tecnología Alimentaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta; ArgentinaFil: Pece Azar, Nora Beatriz del Carmen. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; ArgentinaFil: Maldonado, Silvina. Universidad Nacional de Jujuy. Facultad de Ingeniería. Centro de Investigación en Tecnología Alimentaria; ArgentinaISEKI Food Association2020-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/145902Burgos, Laura Silvina; Pece Azar, Nora Beatriz del Carmen; Maldonado, Silvina; Textural, Rheological and Sensory Properties of Spreadable Processed Goat Cheese; ISEKI Food Association; International Journal of Food Studies; 9; 2020; 1-2020; SI62-S742182-1054CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/689?acceptCookies=1info:eu-repo/semantics/altIdentifier/doi/10.7455/ijfs/9.SI.2020.a5info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:45:13Zoai:ri.conicet.gov.ar:11336/145902instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 09:45:14.253CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
Textural, Rheological and Sensory Properties of Spreadable Processed Goat Cheese |
title |
Textural, Rheological and Sensory Properties of Spreadable Processed Goat Cheese |
spellingShingle |
Textural, Rheological and Sensory Properties of Spreadable Processed Goat Cheese Burgos, Laura Silvina CASEIN COMPLEX MODULUS GOAT CHEESE SENSORY CHARACTERIZATION TEXTURE |
title_short |
Textural, Rheological and Sensory Properties of Spreadable Processed Goat Cheese |
title_full |
Textural, Rheological and Sensory Properties of Spreadable Processed Goat Cheese |
title_fullStr |
Textural, Rheological and Sensory Properties of Spreadable Processed Goat Cheese |
title_full_unstemmed |
Textural, Rheological and Sensory Properties of Spreadable Processed Goat Cheese |
title_sort |
Textural, Rheological and Sensory Properties of Spreadable Processed Goat Cheese |
dc.creator.none.fl_str_mv |
Burgos, Laura Silvina Pece Azar, Nora Beatriz del Carmen Maldonado, Silvina |
author |
Burgos, Laura Silvina |
author_facet |
Burgos, Laura Silvina Pece Azar, Nora Beatriz del Carmen Maldonado, Silvina |
author_role |
author |
author2 |
Pece Azar, Nora Beatriz del Carmen Maldonado, Silvina |
author2_role |
author author |
dc.subject.none.fl_str_mv |
CASEIN COMPLEX MODULUS GOAT CHEESE SENSORY CHARACTERIZATION TEXTURE |
topic |
CASEIN COMPLEX MODULUS GOAT CHEESE SENSORY CHARACTERIZATION TEXTURE |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
The aim of this work was to study the influence of the ripening degree of natural goat cheese on texture, rheological and sensory properties of processed cheese products. Processed cheeses were formulated using goat cheeses with 10, 20 and 40 days of ripening. We obtained four different formulations by varying the proportions of these cheeses in each formulation. The variation in major α, β and para-κ casein fractions, rheological properties and the texture of samples were determined, and a sensorial evaluation was carried out. Cheeses from Formulation 2 (50% cheese ripened for 10 days, 25% cheese ripened for 20 days and 25% cheese ripened for 40 days) had greater values of α and (β-caseins, which is related to a greater content of intact casein resulting from a cheese with short ripening time. Hardness, adhesiveness and complex modulus (G) decreased as the degree of ripening of the natural cheese (raw material) increased. Formulation 2 presented a G value similar to that of the commercial processed cow cheese and the greatest firmness. Formulation 2 presented the characteristics we aimed to obtain, described as spreadable, slightly acid and salty cheese. Fil: Burgos, Laura Silvina. Universidad Nacional de Jujuy. Facultad de Ingeniería. Centro de Investigación en Tecnología Alimentaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta; Argentina Fil: Pece Azar, Nora Beatriz del Carmen. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina Fil: Maldonado, Silvina. Universidad Nacional de Jujuy. Facultad de Ingeniería. Centro de Investigación en Tecnología Alimentaria; Argentina |
description |
The aim of this work was to study the influence of the ripening degree of natural goat cheese on texture, rheological and sensory properties of processed cheese products. Processed cheeses were formulated using goat cheeses with 10, 20 and 40 days of ripening. We obtained four different formulations by varying the proportions of these cheeses in each formulation. The variation in major α, β and para-κ casein fractions, rheological properties and the texture of samples were determined, and a sensorial evaluation was carried out. Cheeses from Formulation 2 (50% cheese ripened for 10 days, 25% cheese ripened for 20 days and 25% cheese ripened for 40 days) had greater values of α and (β-caseins, which is related to a greater content of intact casein resulting from a cheese with short ripening time. Hardness, adhesiveness and complex modulus (G) decreased as the degree of ripening of the natural cheese (raw material) increased. Formulation 2 presented a G value similar to that of the commercial processed cow cheese and the greatest firmness. Formulation 2 presented the characteristics we aimed to obtain, described as spreadable, slightly acid and salty cheese. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-01 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/145902 Burgos, Laura Silvina; Pece Azar, Nora Beatriz del Carmen; Maldonado, Silvina; Textural, Rheological and Sensory Properties of Spreadable Processed Goat Cheese; ISEKI Food Association; International Journal of Food Studies; 9; 2020; 1-2020; SI62-S74 2182-1054 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/145902 |
identifier_str_mv |
Burgos, Laura Silvina; Pece Azar, Nora Beatriz del Carmen; Maldonado, Silvina; Textural, Rheological and Sensory Properties of Spreadable Processed Goat Cheese; ISEKI Food Association; International Journal of Food Studies; 9; 2020; 1-2020; SI62-S74 2182-1054 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/url/https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/689?acceptCookies=1 info:eu-repo/semantics/altIdentifier/doi/10.7455/ijfs/9.SI.2020.a5 |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
ISEKI Food Association |
publisher.none.fl_str_mv |
ISEKI Food Association |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
_version_ |
1842268716030492672 |
score |
13.13397 |