SENSORIAL TEXTURE ATTRIBUTES OF "RAS"CHEESE IN RELATION TO ITS PHYSICO-CHEMICAL PROPERTIES AS COMPARED WITH SOME MARKET IMPORTED CHEESES AT DIFFERENT AGES
M., A., Seleet, F., El-Nimr, A. (2008). SENSORIAL TEXTURE ATTRIBUTES OF "RAS"CHEESE IN RELATION TO ITS PHYSICO-CHEMICAL PROPERTIES AS COMPARED WITH SOME MARKET IMPORTED CHEESES AT DIFFERENT AGES. EKB Journal Management System, 16(2), 419-426. doi: 10.21608/ajs.2008.14977
Abd El-Aziz M.; Faten L. Seleet; A. A. El-Nimr. "SENSORIAL TEXTURE ATTRIBUTES OF "RAS"CHEESE IN RELATION TO ITS PHYSICO-CHEMICAL PROPERTIES AS COMPARED WITH SOME MARKET IMPORTED CHEESES AT DIFFERENT AGES". EKB Journal Management System, 16, 2, 2008, 419-426. doi: 10.21608/ajs.2008.14977
M., A., Seleet, F., El-Nimr, A. (2008). 'SENSORIAL TEXTURE ATTRIBUTES OF "RAS"CHEESE IN RELATION TO ITS PHYSICO-CHEMICAL PROPERTIES AS COMPARED WITH SOME MARKET IMPORTED CHEESES AT DIFFERENT AGES', EKB Journal Management System, 16(2), pp. 419-426. doi: 10.21608/ajs.2008.14977
M., A., Seleet, F., El-Nimr, A. SENSORIAL TEXTURE ATTRIBUTES OF "RAS"CHEESE IN RELATION TO ITS PHYSICO-CHEMICAL PROPERTIES AS COMPARED WITH SOME MARKET IMPORTED CHEESES AT DIFFERENT AGES. EKB Journal Management System, 2008; 16(2): 419-426. doi: 10.21608/ajs.2008.14977

SENSORIAL TEXTURE ATTRIBUTES OF "RAS"CHEESE IN RELATION TO ITS PHYSICO-CHEMICAL PROPERTIES AS COMPARED WITH SOME MARKET IMPORTED CHEESES AT DIFFERENT AGES

Arab Universities Journal of Agricultural Sciences
Article 16, Volume 16, Issue 2, September 2008, Page 419-426  XML PDF (180.22 K)
Document Type: Original Article
DOI: 10.21608/ajs.2008.14977
View on SCiNiTO View on SCiNiTO
Authors
Abd El-Aziz M.* ; Faten L. Seleet; A. A. El-Nimr
Dairy Science Department, National Research Centre (NRC), Dokki, Cairo, Egypt
Abstract
Sensorial textural of cheese could be affected more or less by different physico-chemical chang-es happened in the viscoelastic systems. Correla-tions between sensorial textural and physico-chemical properties of Egyptian "Ras" cheese in comparison with some market imported cheeses at different ages of ripening were studied. Two groups of Egyptian "Ras" cheese being mild (~4 months old) and over ripened (~12month old) were compared with three imported Australian cheese varieties being Cheddar (~6 months old), Edam (~4 months old) and Gouda (~3 months old). Sev-en expert judges, identified 7 textural mouth terms and 3 textural hand terms for sensory evaluation of all cheese types. Ras cheese (mild or ripened) showed higher firmness and salt/water phase (S/W), but were lower in moisture content, water activity (aw) than imported cheese types. Ras cheese characterized as lower in: degree of hand rate of recovery, cohesiveness, adhesiveness, mass smoothness and residual smoothness, while as higher in: degree of breakdown and first bite fracturability in the mouth. Differentiations in tex-ture parameters between different cheese types were affected to far extent by S/W phase, aw, mois-ture content as well as water soluble nitrogen (WSN) related to total protein. In addition, most of sensory terms were directly correlated with each others.
Keywords
Sensory cheese texture; Egyptian Ras cheese; Cheese physico-chemical properties
Supplementary Files
Statistics
Article View: 209
PDF Download: 318