Search results for "Cheese"
showing 10 items of 241 documents
Effect of different salting technologies on the chemical and microbiological characteristics of PDO Pecorino Siciliano cheese
2011
The present work was carried out to evaluate the effect of two salting technologies [dry salting (DS) and the combined dry-brine salting (DBS)] on the chemicophysical and microbiological characteristics of PDO Pecorino Siciliano cheeses of different final weight (6 and 12 kg). Dry matter was significantly influenced by both salting process and final size. Twelve kilogram cheeses treated by DBS showed higher protein content with higher soluble nitrogen per cent than 6 kg cheeses. Salt content was in the range 3.1–4.0% on dry matter. The colour did not show significant differences for any of the factors, but 12 kg cheeses subjected to DS showed higher yellow index than the other cheeses. The …
QUALITY PARAMETERS OF DAIRY WASTEWATER IN THE MUREŞ COUNTY, ROMANIA
2017
The objective of this study was to investigate the main quality indicators of wastewater in a dairy factory located in Mureş County, with a water treatment plant built recently. The wastewater samples were tested for extractable matter, total suspended matter, fixed residue, biological oxygen demand, chemical oxygen demand, total suspended solids and pH values. The results indicated that pollution levels of wastewater samples tested were found high. This means that the method of treatment does not have the necessary effectiveness that can cause high load of effluent in NH4+, total suspended solids, Chemical Oxygen Demand - COD-Cr, Biochemical Oxygen Demand - BOD5, pH for dairy wastewater fr…
Dynamics of aroma release during cheese consumption: influence of the physiological state
2014
Studies dealing with food intake usually focus either on in vivo aroma release or on subject physiology and behaviour. However, no approach combining all the parameters is known and the effect of changes in the physiological state (for instance satiation state) has been slightly studied until now. Yet, the evolution of aroma perception during food intake is important because it can modify the consumption behaviour, in particular when the subject is satiated. The objective of this project is to study the dynamics of the evolution of aroma release from model cheese, according to physiological modifications such as satiation attainment. . The present study is a preliminary test led on a small …
Consistency between sorting task and sensory descriptie analysis: application to cheese products
2011
Sensory descriptive analysis (DA) is the incontrovertible method to obtain a complete description of a product. In such methodology, trained panellists evaluate a series of attributes that significantly discriminates products in a set. Sensory sorting task (ST) is often used with consumers in order to obtain a sensory map representing the global differences between products. The two methods are based on very different methodology, but each attends to show the main differences and similarity amongst products. Thus, one can wonder whether these two methods show the same differences, or more precisely, do the results obtained by DA resemble the ones obtained with ST? In the present study, we e…
Identification and quantification of the odour active compounds in sheep’s raw milk cheeses with flavour defect
2014
Identification and quantification of the odour active compounds in sheep’s raw milk cheeses with flavour defect. 14. Weurman flavour research symposium
Aroma and salt release and perception in model cheeses are explained by salt/fat contents, microstructure, salt mobility and oral processing
2013
The health authorities recommend a reduction in salt (NaCl) and fat contents of foodstuff. Reducing such components without affecting acceptability is a major challenge, particularly because of the interactions with other ingredients such as aroma compounds. This study consisted in a multimodal approach to understand the effect of changes in composition of model cheeses on the mobility and release of flavour molecules (NaCl, aroma compounds), masticatory behaviour and flavour perception. Six flavoured model cheeses have been formulated (three fat/protein contents, two NaCl contents). The rheological properties were analysed using uniaxial compression tests. Microstructure and homogeneity we…
Reducing salt and fat while maintaining taste: An approach using cross-modal sensory compensation
2014
Unbalanced diets with an overconsumption of fat, salt and sugars contribute to the development of pathologies. As a consequence, healthcare authorities advocate salt, fat and sugar reduction in food, but this often leads to less tasty products. Several strategies are currently investigated to design healthier food while maintaining taste and consumer liking. The strategy relying on cross-modal sensory compensation is being tested within the framework of the EU-TeRiFiQ research project. The main objective is to evaluate whether an optimisation texture, taste and aroma could help to maintain especially salt or fat perception in low-fat-salt food. Here we set out to examine whether a modificat…
Lactobionic acid: a possible substituent of glucono-delta-lactone in dairy products
2014
National audience
Consumer acceptance of nutritional innovation in traditional cheeses: effect of omega-3 information on hedonic scores and valuation
2009
International audience
La diversité de consommation de fromages dans la petite enfance : un facteur protecteur des maladies allergiques ?
2015
Introduction Une diversité alimentaire importante et précoce a été montrée protectrice vis à vis des maladies allergiques (Roduit C. et al, JACI 2012 Jul;130(1):130-6). L'effet de la diversité de consommation de fromages, riches en microorganismes, n'a pas été étudié. Or l'exposition aux microorganismes est suspectée pour son rôle protecteur sur la survenue de maladies allergiques. Le but de notre étude était d'évaluer l'effet protecteur de la diversité de consommation de fromages vis-à-vis de maladies allergiques (MA) : allergie alimentaire (AA), dermatite atopique (DA), asthme (AS), rhinite allergique (RA) et bronchite (BR). Méthodes L'étude a porté sur 941 enfants de la cohorte PATURE (P…