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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/145902
Acceder
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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 Técnicas2025-09-29T09:35:36Zoai: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:34982025-09-29 09:35:36.299CONICET 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
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score 13.069144

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