Season and ripening temperature influence fatty acid composition and sensory properties of semi-hard cheese during maturation
Publikasjonsdetaljer
Tidsskrift : International Dairy Journal , vol. 18 , p. 801–810–10 , 2008
Utgiver : Elsevier
Internasjonale standardnummer
:
Trykt
:
0958-6946
Elektronisk
:
1879-0143
Publikasjonstype : Vitenskapelig artikkel
Sak : 8
Lenker
:
DOI
:
doi.org/10.1016/j.idairyj.2007...
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Kjetil Aune
Bibliotekleder
kjetil.aune@nofima.no
Sammendrag
The influence of ripening temperature and seasonality on sensory attributes during maturation of cheese was studied in two different semi-hard, washed curd, commercial Norwegian cheese varieties with similar gross composition. Multivariate models derived from sensory attributes of cheese demonstrated that ripening temperature and maturation time had systematic, independent effects on the sensory properties of cheese of the varieties examined. Decrease in sulphurous aroma was observed during maturation. Fatty acid composition of raw milk varied with season, showing a continuous trend throughout the year with the main differences found between indoor and outdoor feeding seasons. Correlations were observed between fatty acid composition of the raw milk and sensory properties of cheese. Firmness was correlated with indoor feeding and saturated fatty acids. In contrast, flavour intensity of the cheese was found to be higher in the grazing season. (C) 2007 Elsevier Ltd. All rights reserved.