Influence of Technology and Ripening on Textural and Sensory Properties of Vacuum Packaged Ewe's Cheese
Czech Journal of Food Sciences(2016)
摘要
The effect of curd cooking temperature (40 and 42 degrees C), pressing, and ripening on textural and sensory properties of vacuum packaged semi-cooked ewe's milk cheese was studied. Chemical and microbiological analyses, colour, texture, and sensory characteristics were determined. Curd cooking temperature and pressing influenced a(w), moisture and salt-in-moisture content. Texture parameters were partially modified by pressing. On the contrary, cooking temperature resulted mainly in changes of cheese colour. Storage time was the most important factor in changing cheese characteristics, including sensory characteristics, whereas an increase of bitter aftertaste was observed during storage, likely due to packaging in a plastic pouch.
更多查看译文
关键词
texture,sensory characteristics,ewe's milk cheese,storage,vacuum packaging
AI 理解论文
溯源树
样例
生成溯源树,研究论文发展脉络
Chat Paper
正在生成论文摘要