The influence of ripening of semi-hard goat cheese in oil on its physicochemical composition and sensory properties
ABSTRACT: The aim of this paper was to determine the influence of ripening of semi-hard goat cheese in oil (mixture of Mljet's extra-virgin olive oil and refined sunflower oil; 50:50) on its physicochemical composition and sensory properties, as well as to determine the optimal time of immersio...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-12-01
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| Series: | Journal of Dairy Science |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S0022030223005672 |
| _version_ | 1797390628165779456 |
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| author | S. Levak S. Kalit I. Dolenčić Špehar B. Radeljević A. Rako M. Tudor Kalit |
| author_facet | S. Levak S. Kalit I. Dolenčić Špehar B. Radeljević A. Rako M. Tudor Kalit |
| author_sort | S. Levak |
| collection | DOAJ |
| description | ABSTRACT: The aim of this paper was to determine the influence of ripening of semi-hard goat cheese in oil (mixture of Mljet's extra-virgin olive oil and refined sunflower oil; 50:50) on its physicochemical composition and sensory properties, as well as to determine the optimal time of immersion of the cheese in oil. Five batches of cheeses were produced, and the cheeses of the same batch were randomly divided into 3 groups according to the ripening method: (1) ripening in air (control group, treatment 1), (2) ripening in oil after 10 d of ripening in air (treatment 2), (3) ripening in oil after 20 d of ripening in air (treatment 3). Cheeses were sampled during ripening at d 0, 10, 20, 30, 45, and 60, and physicochemical analyses were performed. Oil as a ripening medium for cheese prevented water loss from the cheese (groups 2 and 3), and the significantly lowest contents of dry matter, protein, fat, saturated fatty acids (SFA), unsaturated fatty acids (UFA), oleic acid, and salt were found in group 2. Group 3 had the highest contents of fat, SFA, UFA, and oleic acid. Prolonged ripening of the cheese in air before immersion in oil resulted in greater water loss and the formation of such cheese structure that allowed oil to penetrate the cheese. Water retention and oil penetration into the cheese altered the physicochemical composition of the goat cheese, having a significantly positive effect on the sensory characteristics, particularly color, texture, and taste, allowing the cheese to be consumed even when goat milk is not produced due to seasonality. |
| first_indexed | 2024-03-08T23:13:40Z |
| format | Article |
| id | doaj.art-a467e3242fa6470f94613dff116baa15 |
| institution | Directory Open Access Journal |
| issn | 0022-0302 |
| language | English |
| last_indexed | 2024-03-08T23:13:40Z |
| publishDate | 2023-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Journal of Dairy Science |
| spelling | doaj.art-a467e3242fa6470f94613dff116baa152023-12-15T07:22:04ZengElsevierJournal of Dairy Science0022-03022023-12-011061284938503The influence of ripening of semi-hard goat cheese in oil on its physicochemical composition and sensory propertiesS. Levak0S. Kalit1I. Dolenčić Špehar2B. Radeljević3A. Rako4M. Tudor Kalit5Department of Dairy Science, University of Zagreb Faculty of Agriculture, Svetošimunska 25, Zagreb, CroatiaDepartment of Dairy Science, University of Zagreb Faculty of Agriculture, Svetošimunska 25, Zagreb, Croatia; Corresponding authorDepartment of Dairy Science, University of Zagreb Faculty of Agriculture, Svetošimunska 25, Zagreb, CroatiaDepartment of Dairy Science, University of Zagreb Faculty of Agriculture, Svetošimunska 25, Zagreb, CroatiaDepartment of Applied Sciences, Institute for Adriatic Crops and Karst Reclamation, Put Duilova 11, Split, CroatiaDepartment of Dairy Science, University of Zagreb Faculty of Agriculture, Svetošimunska 25, Zagreb, CroatiaABSTRACT: The aim of this paper was to determine the influence of ripening of semi-hard goat cheese in oil (mixture of Mljet's extra-virgin olive oil and refined sunflower oil; 50:50) on its physicochemical composition and sensory properties, as well as to determine the optimal time of immersion of the cheese in oil. Five batches of cheeses were produced, and the cheeses of the same batch were randomly divided into 3 groups according to the ripening method: (1) ripening in air (control group, treatment 1), (2) ripening in oil after 10 d of ripening in air (treatment 2), (3) ripening in oil after 20 d of ripening in air (treatment 3). Cheeses were sampled during ripening at d 0, 10, 20, 30, 45, and 60, and physicochemical analyses were performed. Oil as a ripening medium for cheese prevented water loss from the cheese (groups 2 and 3), and the significantly lowest contents of dry matter, protein, fat, saturated fatty acids (SFA), unsaturated fatty acids (UFA), oleic acid, and salt were found in group 2. Group 3 had the highest contents of fat, SFA, UFA, and oleic acid. Prolonged ripening of the cheese in air before immersion in oil resulted in greater water loss and the formation of such cheese structure that allowed oil to penetrate the cheese. Water retention and oil penetration into the cheese altered the physicochemical composition of the goat cheese, having a significantly positive effect on the sensory characteristics, particularly color, texture, and taste, allowing the cheese to be consumed even when goat milk is not produced due to seasonality.http://www.sciencedirect.com/science/article/pii/S0022030223005672semi-hard goat cheeseripening in oilphysicochemical compositionsensory properties |
| spellingShingle | S. Levak S. Kalit I. Dolenčić Špehar B. Radeljević A. Rako M. Tudor Kalit The influence of ripening of semi-hard goat cheese in oil on its physicochemical composition and sensory properties Journal of Dairy Science semi-hard goat cheese ripening in oil physicochemical composition sensory properties |
| title | The influence of ripening of semi-hard goat cheese in oil on its physicochemical composition and sensory properties |
| title_full | The influence of ripening of semi-hard goat cheese in oil on its physicochemical composition and sensory properties |
| title_fullStr | The influence of ripening of semi-hard goat cheese in oil on its physicochemical composition and sensory properties |
| title_full_unstemmed | The influence of ripening of semi-hard goat cheese in oil on its physicochemical composition and sensory properties |
| title_short | The influence of ripening of semi-hard goat cheese in oil on its physicochemical composition and sensory properties |
| title_sort | influence of ripening of semi hard goat cheese in oil on its physicochemical composition and sensory properties |
| topic | semi-hard goat cheese ripening in oil physicochemical composition sensory properties |
| url | http://www.sciencedirect.com/science/article/pii/S0022030223005672 |
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