Microfiltration of milk fat globules for particle size affects key sensory parameters of Cheddar cheese

IF 1.9 4区 农林科学 Q3 CHEMISTRY, APPLIED Journal of the American Oil Chemists Society Pub Date : 2024-03-19 DOI:10.1002/aocs.12831
Graham Eyres, Thejani Gunaratne, Maeva Cochet-Broch, Michael Mazzonetto, Tanoj Singh, Amy Logan
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Abstract

Descriptive sensory analysis discriminated between the appearance, aroma, flavor, taste and texture of Cheddar cheese samples prepared from milk varying in fat globule size; small milk fat globule milk (SMM, d4,3 = 2.76 ± 0.07 μm), large milk fat globule milk (LMM, d4,3 = 5.07 ± 0.06 μm) and Control (d4,3 = 3.91 ± 0.09 μm), over a six-month maturation period. Significant differences were measured between SMM, LMM and the Control as each cheese matured, where SMM was the most different across all parameters examined. SMM was lowest in color intensity (34.6 < 38.8–47.0), firmness (29.4 < 36.1–47.7), and fracturability (24.5 < 28.8–30.7), and highest in cohesiveness (57.0 > 39.8–45.8), adhesiveness (52.9 > 39.0–45.4), and smoothness (50.4 > 37.9–44.0). Moreover, SMM was more intense than the Control in cultured odor (34.9 > 29.6–30.6) and flavor (45.5 > 34.9–36.2), rancid (23.3 > 16.0–18.6) and metallic (17.7 > 14.3) flavor, salty taste (45.7 > 40.3–40.5) and aftertaste (38.5 > 34.9–35.8), sour (36.3 > 28.9) and umami taste (19.6 > 16.4); attributes that align with the degree of maturation. LMM showed similar differences to the Control, but was firmer (36.1 > 29.4), less cohesive (45.8 < 57.0), adhesive (45.4 < 52.9) and smooth (44.0 < 50.4) and had a less intense cultured odor (31.5 < 34.9) than SMM. An increase in salty taste was associated with a decrease in cheese firmness (−0.91, p < 0.0001). These results could provide process-driven solutions that allow the dairy industry to decrease maturation time or create differentiated cheese products to meet specific consumer tastes or function.

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微过滤乳脂球的粒度影响切达奶酪的主要感官参数
描述性感官分析对用不同脂肪球大小的牛奶(小脂肪球牛奶(SMM,d4,3 = 2.76 ± 0.07 μm)、大脂肪球牛奶(LMM,d4,3 = 5.07 ± 0.06 μm)和对照组(d4,3 = 3.91 ± 0.09 μm)制备的切达奶酪样品的外观、香气、风味、口感和质地进行了区分,成熟期为六个月。随着每种奶酪的成熟,SMM、LMM 和对照组之间都出现了显著差异,其中 SMM 在所有检测参数上的差异最大。SMM 在色度(34.6;38.8-47.0)、结实度(29.4;36.1-47.7)和易碎性(24.5;28.8-30.7)方面最低,而在凝聚力(57.0;39.8-45.8)、粘合力(52.9;39.0-45.4)和光滑度(50.4;37.9-44.0)方面最高。此外,与对照组相比,小麦粉在培养气味(34.9 >29.6-30.6)和风味(45.5 >34.9-36.2)、馊味(23.3 >16.0-18.6)和金属味(17.7 >14.3)风味、咸味(45.7;40.3-40.5)和余味(38.5;34.9-35.8)、酸味(36.3;28.9)和鲜味(19.6;16.4);这些属性与成熟度一致。LMM 与对照组显示出相似的差异,但比 SMM 更坚实(36.1 > 29.4)、内聚力(45.8 < 57.0)、粘附性(45.4 < 52.9)和光滑度(44.0 < 50.4)更低,并且具有较弱的培养气味(31.5 < 34.9)。咸味的增加与奶酪硬度的降低有关(-0.91,p < 0.0001)。这些结果可以提供工艺驱动的解决方案,使乳制品行业能够缩短成熟时间或创造差异化的奶酪产品,以满足特定消费者的口味或功能。
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来源期刊
CiteScore
4.10
自引率
5.00%
发文量
95
审稿时长
2.4 months
期刊介绍: The Journal of the American Oil Chemists’ Society (JAOCS) is an international peer-reviewed journal that publishes significant original scientific research and technological advances on fats, oils, oilseed proteins, and related materials through original research articles, invited reviews, short communications, and letters to the editor. We seek to publish reports that will significantly advance scientific understanding through hypothesis driven research, innovations, and important new information pertaining to analysis, properties, processing, products, and applications of these food and industrial resources. Breakthroughs in food science and technology, biotechnology (including genomics, biomechanisms, biocatalysis and bioprocessing), and industrial products and applications are particularly appropriate. JAOCS also considers reports on the lipid composition of new, unique, and traditional sources of lipids that definitively address a research hypothesis and advances scientific understanding. However, the genus and species of the source must be verified by appropriate means of classification. In addition, the GPS location of the harvested materials and seed or vegetative samples should be deposited in an accredited germplasm repository. Compositional data suitable for Original Research Articles must embody replicated estimate of tissue constituents, such as oil, protein, carbohydrate, fatty acid, phospholipid, tocopherol, sterol, and carotenoid compositions. Other components unique to the specific plant or animal source may be reported. Furthermore, lipid composition papers should incorporate elements of year­to­year, environmental, and/ or cultivar variations through use of appropriate statistical analyses.
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Issue Information Issue Information JAOCS special issue on advancement in plant protein-based emulsions Issue Information Issue Information
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