Physicochemical, Microbiological and Sensory Characteristics of White Brined Cheese Ripened and Preserved in Large-Capacity Stainless Steel Tanks
The objective of the present study was to investigate the effect of ripening and preservation containers on the physico-chemical, microbiological, and textural characteristics, and volatile profile of white cheese. White cheeses were manufactured on an industrial scale using large-capacity stainless...
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| Language: | English |
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MDPI AG
2023-06-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/12/2332 |
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| author | Theofilos Massouras Evangelia Zoidou Zinovia Baradaki Marianna Karela |
| author_facet | Theofilos Massouras Evangelia Zoidou Zinovia Baradaki Marianna Karela |
| author_sort | Theofilos Massouras |
| collection | DOAJ |
| description | The objective of the present study was to investigate the effect of ripening and preservation containers on the physico-chemical, microbiological, and textural characteristics, and volatile profile of white cheese. White cheeses were manufactured on an industrial scale using large-capacity stainless steel tanks (SST) of 500 kg, and the respective control samples in tin containers (TC) of 17 kg. No significant differences (<i>p</i> > 0.05) in fat in dry matter and total protein content were observed at 60 days of ripening between the TC and SST cheeses. After 60 days, of ripening, the moisture of the cheeses in SST and TC did not show significant statistical differences (<i>p</i> > 0.05). No significant differences (<i>p</i> > 0.05) were observed between the TC and SST cheeses in the mineral concentration (Ca, Mg, K, and Na) and textural characteristics. Similar results of pH and bacterial counts, as well as absence of yeasts and molds, were observed during ripening and preservation time in both groups of cheeses. Furthermore, proteolysis was not affected statistically significantly (<i>p</i> > 0.05). A moderately increased rate of ripening for the cheeses in TC was observed up to 90 days but, at 180 days, proteolysis was similar in both groups of cheeses. Regarding the SFA, MUFA, and PUFA content, no significant differences (<i>p</i> > 0.05) were observed between the TC and SST cheeses. A total of 94 volatile compounds were identified in the volatile fraction of both the SST and TC cheeses. Organic acids and alcohols were the most abundant classes of volatile compounds that were identified. The flavor and texture scores in the TC and SST cheeses were similar (<i>p</i> > 0.05). Overall, the TC and SST cheeses did not show any significant statistical difference in any of the analyzed parameters. |
| first_indexed | 2024-03-11T02:28:36Z |
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| language | English |
| last_indexed | 2024-03-11T02:28:36Z |
| publishDate | 2023-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-4bdd23efc0ed4725bed08e8c9e6dc19a2023-11-18T10:24:15ZengMDPI AGFoods2304-81582023-06-011212233210.3390/foods12122332Physicochemical, Microbiological and Sensory Characteristics of White Brined Cheese Ripened and Preserved in Large-Capacity Stainless Steel TanksTheofilos Massouras0Evangelia Zoidou1Zinovia Baradaki2Marianna Karela3Laboratory of Dairy Science, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Votanikos, 11855 Athens, GreeceLaboratory of Dairy Science, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Votanikos, 11855 Athens, GreeceGalaktokomiki Kritis Dairy S.A., Selia, 74053 Rethymno, GreeceLaboratory of Dairy Science, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, Votanikos, 11855 Athens, GreeceThe objective of the present study was to investigate the effect of ripening and preservation containers on the physico-chemical, microbiological, and textural characteristics, and volatile profile of white cheese. White cheeses were manufactured on an industrial scale using large-capacity stainless steel tanks (SST) of 500 kg, and the respective control samples in tin containers (TC) of 17 kg. No significant differences (<i>p</i> > 0.05) in fat in dry matter and total protein content were observed at 60 days of ripening between the TC and SST cheeses. After 60 days, of ripening, the moisture of the cheeses in SST and TC did not show significant statistical differences (<i>p</i> > 0.05). No significant differences (<i>p</i> > 0.05) were observed between the TC and SST cheeses in the mineral concentration (Ca, Mg, K, and Na) and textural characteristics. Similar results of pH and bacterial counts, as well as absence of yeasts and molds, were observed during ripening and preservation time in both groups of cheeses. Furthermore, proteolysis was not affected statistically significantly (<i>p</i> > 0.05). A moderately increased rate of ripening for the cheeses in TC was observed up to 90 days but, at 180 days, proteolysis was similar in both groups of cheeses. Regarding the SFA, MUFA, and PUFA content, no significant differences (<i>p</i> > 0.05) were observed between the TC and SST cheeses. A total of 94 volatile compounds were identified in the volatile fraction of both the SST and TC cheeses. Organic acids and alcohols were the most abundant classes of volatile compounds that were identified. The flavor and texture scores in the TC and SST cheeses were similar (<i>p</i> > 0.05). Overall, the TC and SST cheeses did not show any significant statistical difference in any of the analyzed parameters.https://www.mdpi.com/2304-8158/12/12/2332white cheese in brinelarge-capacity stainless steel tankstin containersphysico-chemical characteristics |
| spellingShingle | Theofilos Massouras Evangelia Zoidou Zinovia Baradaki Marianna Karela Physicochemical, Microbiological and Sensory Characteristics of White Brined Cheese Ripened and Preserved in Large-Capacity Stainless Steel Tanks Foods white cheese in brine large-capacity stainless steel tanks tin containers physico-chemical characteristics |
| title | Physicochemical, Microbiological and Sensory Characteristics of White Brined Cheese Ripened and Preserved in Large-Capacity Stainless Steel Tanks |
| title_full | Physicochemical, Microbiological and Sensory Characteristics of White Brined Cheese Ripened and Preserved in Large-Capacity Stainless Steel Tanks |
| title_fullStr | Physicochemical, Microbiological and Sensory Characteristics of White Brined Cheese Ripened and Preserved in Large-Capacity Stainless Steel Tanks |
| title_full_unstemmed | Physicochemical, Microbiological and Sensory Characteristics of White Brined Cheese Ripened and Preserved in Large-Capacity Stainless Steel Tanks |
| title_short | Physicochemical, Microbiological and Sensory Characteristics of White Brined Cheese Ripened and Preserved in Large-Capacity Stainless Steel Tanks |
| title_sort | physicochemical microbiological and sensory characteristics of white brined cheese ripened and preserved in large capacity stainless steel tanks |
| topic | white cheese in brine large-capacity stainless steel tanks tin containers physico-chemical characteristics |
| url | https://www.mdpi.com/2304-8158/12/12/2332 |
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