Changes in chosen properties of soft cheeses with chilli pepper during storage

The aim of this study was to evaluate chosen physicochemical and sensory properties of soft cheeses with addition of chilli peppers Fatalii. These samples were packed into plastic vacuum packages and analysed during 14 days of storage at cooling temperature (6 ±1 °C). Within the physicochemical properties, dry matter content, fat content, moisture in fat-free-substance, fat in dry matter and pH values were determined. Physicochemical analyzes, except pH value measure, were carried out only on the 1th day following the cheeses production. Textural properties hardness and stickiness were measured by the texture analyser. Within the sensory properties, consistency (hard, spreadable and friable) and taste (salty and spicy) were evaluated. Measurements of pH value, textural and sensory analysis were carried out on the 1st, 7th and 14th day of storage. All of cheese samples were classified as full-fat (FDM 48.21%) soft (MFFS 71.92%) cheeses. Their pH values decreased during 14 days of storage. The hardness of cheese samples decreased (p ˂0.05), while their stickiness statistic significantly increased during storage. From the view of sensory evaluation, the hard consistency of cheeses statistic significantly decreased and the spreadable consistency increased (p ˂0.05) during storage. The changes of friable consistency were no statistic significant. During storage of cheese samples were observed statistic significantly increase in the spicy taste and statistic significantly decrease in the salty taste.

[1]  M. Petersen,et al.  Rheological and sensory properties and aroma compounds formed during ripening of soft brined cheese made from camel milk , 2018, International Dairy Journal.

[2]  M. Rinaldi,et al.  Spatiotemporal Characterization of Texture of Crescenza Cheese, a Soft Fresh Italian Cheese , 2018 .

[3]  M. Drake,et al.  From cow to cheese: Novel phenotypes related to the sensory profile of model cheeses from individual cows. , 2018, Journal of dairy science.

[4]  A. Hassanein,et al.  Utilisation of water extract of green chilli pepper in the manufacture of low-fat fresh cheese , 2018 .

[5]  S. Chanthai,et al.  Phytochemicals in Capsicum oleoresin from different varieties of hot chilli peppers with their antidiabetic and antioxidant activities due to some phenolic compounds. , 2017, Ultrasonics sonochemistry.

[6]  Miroslav Kročko,et al.  Effects of floral honey and pressed flax seeds on intensity of yogurt aroma, sweetness and sour taste of yogurts during storage , 2017 .

[7]  Š. Nedomová,et al.  Effect of ripening time on colour and texture properties in cheese , 2017 .

[8]  A. Singh,et al.  Post-harvest development of anthracnose in pepper (Capsicum spp): Etiology and management strategies , 2016 .

[9]  O. S. Toker,et al.  Changes in the texture, physicochemical properties and volatile compound profiles of fresh Kashar cheese (<90 days) during ripening , 2016 .

[10]  M. Lewis,et al.  Effect of seasonal variation on the properties of whipping cream, soft cheese and skim milk powder in the UK , 2015 .

[11]  E. E. Babiker,et al.  Biochemical, microbial and sensory evaluation of white soft cheese made from cow and lupin milk , 2014 .

[12]  Z. Emam-djomeh,et al.  MICROSTRUCTURAL, COMPOSITIONAL AND TEXTURAL PROPERTIES DURING RIPENING OF LIGHVAN CHEESE, A TRADITIONAL RAW SHEEP CHEESE , 2010 .

[13]  T. Tunde-Akintunde.  EFFECT OF PRETREATMENT ON DRYING TIME AND QUALITY OF CHILLI PEPPER , 2010 .

[14]  R. Ramírez,et al.  Proteolysis and texture changes of a Spanish soft cheese ('Torta del Casar') manufactured with raw ewe milk and vegetable rennet during ripening , 2010 .

[15]  K. Aryana,et al.  Texture and microflora of vallagret cheese during maturation , 2005 .

[16]  E A Foegeding,et al.  Relationships among rheological and sensorial properties of young cheeses. , 2003, Journal of dairy science.

[17]  J. Hort,et al.  Developments in the textural and rheological properties of UK Cheddar cheese during ripening , 2001 .

[18]  Asgeir Nikolai Nilsen,et al.  Contribution of Enterobacteriaceae to Sensory Characteristics in Soft Cheeses Made from Raw Milk , 2016 .

[19]  S. Kachhwaha,et al.  Chilli peppers--a review on tissue culture and transgenesis. , 2010, Biotechnology advances.

[20]  J. Maubois,et al.  Cheese: Chemistry, Physics and Microbiology, Vol. 1. 3rd edition. , 2004 .

[21]  J. Frandsen.  Journal Of Dairy Science Vol-vii (1924) , 2022 .