Descriptive sensory profile of cow and buffalo milk Cheddar cheese prepared using indigenous cultures

Journal of Dairy Science

Volumn 96, Issue 3, 2013, Pages 1380-1386

  Murtaza, M A ^a   Rehman, S U ^b   Anjum, F M ^b   Huma, N ^b  

^a UNIVERSITY OF SARGODHA   (Pakistan)

^b UNIVERSITY OF AGRICULTURE   (Pakistan)

Author keywords

Buffalo milk; Cheddar cheese; Cow milk; Sensory evaluation

Indexed keywords

ANIMAL; ARTICLE; BUFFALO; CATTLE; CHEESE; FOOD HANDLING; FOOD QUALITY; LACTOCOCCUS LACTIS; STANDARD; TEMPERATURE;

ANIMALS; BUFFALOES; CATTLE; CHEESE; FOOD QUALITY; FOOD TECHNOLOGY; LACTOCOCCUS LACTIS; TEMPERATURE;

EID: 84874295603     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2012-5992     Document Type: Article

References (35)

1. Ahmad S., Gaucher I., Rousseau F., Beaucher E., Piot M., Grongnet J.F., Gaucheron F. Effects of acidification on physico-chemical characteristics of buffalo milk: a comparison with cow's milk. Food Chem. 2008, 106:11-17.
2. Official Methods of Analysis 1990, 2.. AOAC, Association of Official Analytical Chemists, Arlington, VA. 15th ed.
3. Azarnia S., Robert N., Lee B. Biotechnological methods to accelerate Cheddar cheese ripening. Crit. Rev. Biotechnol. 2006, 26:121-143.
4. Bodyfelt F.W., Tobias J., Trout G.M. Sensory evaluation of cheese. The Sensory Evaluation of Dairy Products 1988, 300-376. Van Nostrand Reinhold, New York, NY. F.W. Bodyfelt (Ed.).
5. Caspia E.L., Coggins P.C., Schilling M.W., Yoon Y., White C.H. The relationship between consumer acceptability and descriptive sensory attributes in Cheddar cheese. J. Sens. Stud. 2006, 21:112-127.
6. Choisy C., Desmazeaud M., Gripon J.C., Lamberet G., Lenoir J. The biochemistry of ripening. Cheese Making: From Science to Quality Assurance 2000, 82-151. Lavoisier, Paris, France. 2nd ed. A. Eck, J.C. Gillis (Eds.).
7. Downey G., Sheehan E., Delahunty C., O'Callaghan D., Guinee T., Howard V. Prediction of maturity and sensory attributes of Cheddar cheese using near-infrared spectroscopy. Int. Dairy J. 2005, 15:701-709.
8. Drake M.A., Yates M.D., Gerard P.D. Impact of serving temperature on trained panel perception of cheddar cheese flavor attributes. J. Sens. Stud. 2005, 20:147-155.
9. Farkye N.Y. Cheese technology. Int. J. Dairy Technol. 2004, 57:91-98.
10. Forde A., Fitzgerald G.F. Biotechnological approaches to the understanding and improvement of mature cheese flavor. Curr. Opin. Biotechnol. 2000, 11:484-489.
11. Fox P.F. Accelerated cheese ripening. Food Biotechnol. 1989, 2:133-141.
12. Fox P.F., Guinee T.P., Cogan T.M., McSweeney P.L.H. Fundamentals of Cheese Science 2000, Aspen Publishers Inc., Gaithersburg, MD.
13. Fundora O., Gonzalez M.E., Lezcano O., Montejo A., Pompa N., Enriquez A.V. A comparative study of milk composition and stability of Murrah river buffaloes and Holstein cows grazing star grass. Cuban J. Agric. Sci. 2001, 35:219-222.
14. Hannon J.A., Wilkinson M.G., Delahunty C.M., Wallace J.M., Morrissey P.A., Beresford T.P. Application of descriptive sensory analysis and key chemical indices to assess the impact of elevated ripening temperatures on the acceleration of Cheddar cheese ripening. Int. Dairy J. 2005, 15:263-273.
15. Heisserer D.M., Chambers E. Determination of the sensory flavor attributes of aged natural cheese. J. Sens. Stud. 1993, 8:121-132.
16. House K.A., Acree T.E. Sensory impact of free fatty acids on the aroma of a model Cheddar cheese. Food Qual. Prefer. 2002, 13:481-488.
17. Kwak H.S., Ju Y.S., Ahn H.J., Ahn J., Lee S. Microencapsulated iron fortification and flavor development in Cheddar cheese Asian-australas. J. Anim. Sci. 2003, 16:1205-1211.
18. Law B.A. Controlled and accelerated cheese ripening: The research base for new technologies. Int. Dairy J. 2001, 11:383-398.
19. Lee B.H., Laleye L.C., Simard R.E., Munsch M.H., Holley R.A. Influence of homo-fermentative lactobacilli on the microflora and soluble nitrogen components in cheddar cheese. J. Food Sci. 1990, 55:391-397.
20. Lucey J.A., Johnson M.E., Horne D.S. Invited review: Perspectives on the basis of the rheology and texture properties of cheese. J. Dairy Sci. 2003, 86:2725-2743.
21. McSweeney P.L.H. Biochemistry of cheese ripening. Int. J. Dairy Technol. 2004, 57:127-144.
22. McSweeney P.L.H., Sousa M.J. Biochemical pathways for the production of flavour compounds in cheese during ripening: A review. Lait 2000, 80:293-324.
23. Muir D.D., Hunter E.A. Sensory evaluation of Cheddar cheese: The relation of sensory properties to perception of maturity. J. Soc. Dairy Technol. 1992, 45:23-30.
24. Murtaza M.A., Rehman S.U., Anjum F.M., Huma N., Tarar O.M., Mueen-ud-Din G. Organic acids contents of buffalo milk Cheddar cheese as influenced by accelerated ripening and sodium salt. J. Food Biochem. 2012, 36:99-106.
25. Murtaza M.A., Rehman S.U., Anjum F.M., Nawaz H. Nutritional comparison of cow and buffalo milk Cheddar cheese. Pak. J. Nutr. 2008, 7:509-512.
26. Ong L., Henriksson A., Shah N.P. Proteolytic pattern and organic acid profiles of probiotic Cheddar cheese as influenced by probiotic strains of Lactobacillus acidophilus, Lb. paracasei, Lb. casei or Bifidobacterium sp. Int. Dairy J. 2007, 17:67-78.
27. Pollard A., Sherkat F., Seuret M.G., Halmos A.L. Textural changes of natural Cheddar cheese during the maturation process. J. Food Sci. 2003, 68:2011-2016.
28. Rehman S.U., Banks J.M., Brechany E.Y., Muir D.D., McSweeney P.L.H., Fox P.F. Influence of ripening temperature on the volatiles profile and flavour of Cheddar cheese made from raw or pasteurized milk. Int. Dairy J. 2000, 10:55-65.
29. Scott R. Selected cheese recipes. Cheese Making Practice 1981, Applied Science Publishers Ltd., London, UK, Pages 367-369.
30. Singh T.K., Drake M.A., Cadwallader K.R. Flavor of cheddar cheese: A chemical and sensory perspective. Comp. Rev. Food Sci. Food Saf. 2003, 2:139-162.
31. Smit G., Smit B.A., Wim J.M., Engels J.M. Flavour formation by lactic acid bacteria and biochemical flavour profiling of cheese products. FEMS Microbiol. Rev. 2005, 29:591-610.
32. Steel R.G.D., Torrie J.H., Dickey D.A. Principles and Procedures of Statistics A Biometrical Approach 1997, McGraw Hill Book Co. Inc., New York, NY. 3rd ed.
33. Stone H., Sidel J.L. Sensory Evaluation Practices 1985, Academic Press, Orlando, FL.
34. Varnam A.H., Sutherland J.P. Milk and Milk Products 1994, Chapman & Hall, New York, NY.
35. Wilkinson M..G Acceleration of cheese ripening Cheese: Chemistry, Physics and Microbiology 1993, 1. Chapman & Hall, London UK, Pages 523-555.