Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk

Yonas Hailu Alemu; Egon Bech Hansen; Eyassu Seifu; Mikael Agerlin Petersen; Rene Lametsch; Fergal Patrick Rattray; Richard Ipsen

doi:10.1016/j.idairyj.2018.01.007

Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk

Yonas Hailu Alemu, Egon Bech Hansen, Eyassu Seifu, Mikael Agerlin Petersen, Rene Lametsch, Fergal Patrick Rattray, Richard Ipsen

Food Microbiology, Gut Health, and Fermentation

13 Citationer (Scopus)

Abstract

Protein degradation, rheological properties, sensory properties and the aroma profile of soft brined cheese made from camel milk using two levels of coagulant (camel chymosin) [55 and 85 International Milk Clotting Units (IMCU) L⁻¹] and two levels of brine (2% or 5% NaCl, w/w) were investigated over a ripening period of 60 d. Casein degradation in soft brined camel milk cheese significantly (p < 0.05) increased during ripening and with increase of coagulant level. Young's modulus and stress at fracture significantly (p < 0.05) increased with increasing level of salt in moisture in the cheese during ripening. However, cheese made with 85 IMCU L⁻¹ coagulant resulted in softening of cheese texture and higher salt uptake. Using descriptive sensory analysis, the experimental cheeses were described as salty, sour and firm. The volatile aroma compounds formed in soft ripened camel milk cheese are affected by ripening time, and coagulant and NaCl levels.

Originalsprog	Engelsk
Tidsskrift	International Dairy Journal
Vol/bind	81
Sider (fra-til)	122-130
Antal sider	9
ISSN	0958-6946
DOI	https://doi.org/10.1016/j.idairyj.2018.01.007
Status	Udgivet - jun. 2018

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10.1016/j.idairyj.2018.01.007

Citationsformater

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title = "Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk",

abstract = "Protein degradation, rheological properties, sensory properties and the aroma profile of soft brined cheese made from camel milk using two levels of coagulant (camel chymosin) [55 and 85 International Milk Clotting Units (IMCU) L−1] and two levels of brine (2% or 5% NaCl, w/w) were investigated over a ripening period of 60 d. Casein degradation in soft brined camel milk cheese significantly (p < 0.05) increased during ripening and with increase of coagulant level. Young's modulus and stress at fracture significantly (p < 0.05) increased with increasing level of salt in moisture in the cheese during ripening. However, cheese made with 85 IMCU L−1 coagulant resulted in softening of cheese texture and higher salt uptake. Using descriptive sensory analysis, the experimental cheeses were described as salty, sour and firm. The volatile aroma compounds formed in soft ripened camel milk cheese are affected by ripening time, and coagulant and NaCl levels.",

author = "Alemu, {Yonas Hailu} and Hansen, {Egon Bech} and Eyassu Seifu and Petersen, {Mikael Agerlin} and Rene Lametsch and Rattray, {Fergal Patrick} and Richard Ipsen",

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T1 - Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk

AU - Alemu, Yonas Hailu

AU - Hansen, Egon Bech

AU - Seifu, Eyassu

AU - Petersen, Mikael Agerlin

AU - Lametsch, Rene

AU - Rattray, Fergal Patrick

AU - Ipsen, Richard

PY - 2018/6

Y1 - 2018/6

N2 - Protein degradation, rheological properties, sensory properties and the aroma profile of soft brined cheese made from camel milk using two levels of coagulant (camel chymosin) [55 and 85 International Milk Clotting Units (IMCU) L−1] and two levels of brine (2% or 5% NaCl, w/w) were investigated over a ripening period of 60 d. Casein degradation in soft brined camel milk cheese significantly (p < 0.05) increased during ripening and with increase of coagulant level. Young's modulus and stress at fracture significantly (p < 0.05) increased with increasing level of salt in moisture in the cheese during ripening. However, cheese made with 85 IMCU L−1 coagulant resulted in softening of cheese texture and higher salt uptake. Using descriptive sensory analysis, the experimental cheeses were described as salty, sour and firm. The volatile aroma compounds formed in soft ripened camel milk cheese are affected by ripening time, and coagulant and NaCl levels.

AB - Protein degradation, rheological properties, sensory properties and the aroma profile of soft brined cheese made from camel milk using two levels of coagulant (camel chymosin) [55 and 85 International Milk Clotting Units (IMCU) L−1] and two levels of brine (2% or 5% NaCl, w/w) were investigated over a ripening period of 60 d. Casein degradation in soft brined camel milk cheese significantly (p < 0.05) increased during ripening and with increase of coagulant level. Young's modulus and stress at fracture significantly (p < 0.05) increased with increasing level of salt in moisture in the cheese during ripening. However, cheese made with 85 IMCU L−1 coagulant resulted in softening of cheese texture and higher salt uptake. Using descriptive sensory analysis, the experimental cheeses were described as salty, sour and firm. The volatile aroma compounds formed in soft ripened camel milk cheese are affected by ripening time, and coagulant and NaCl levels.

U2 - 10.1016/j.idairyj.2018.01.007

DO - 10.1016/j.idairyj.2018.01.007

M3 - Journal article

SN - 0958-6946

VL - 81

SP - 122

EP - 130

JO - International Dairy Journal

JF - International Dairy Journal

ER -

Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk

Abstract

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