The addition of jenny milk during cheesemaking has been recommended as a viable alternative to egg lysozyme for controlling late blowing defects. However, little is known on the sensory properties of the cheeses made with jenny milk. In this study, the effect of the addition of jenny milk during cheesemaking on sensory properties and consumer acceptability of cheese was evaluated. A sensory profile was carried out by 10 trained panelists on 4 cow milk cheese types. Two types of cheeses were made by adding jenny milk to cow milk during cheesemaking; the cheeses were then left to ripen for 45 and 120 d. The remaining 2 cheese types were made with only cow milk and were also left to ripen for 45 and 120 d. The attributes generated by a quantitative descriptive analysis sensory panel were effective for discriminating the 4 products. Among them, added jenny milk samples aged for 45 d had the highest intensity of some appearance descriptors (structure and color uniformity), as well as the highest intensity of sweetness. The analysis of acceptability data obtained from 89 consumers showed that added jenny milk aged for 45 d was the most preferred type of cheese, whereas no significant differences were found among the other products, which had higher intensity of bitter, salty, acid milk, and so on. © 2016 American Dairy Science Association.

Short communication: Sensory profile and acceptability of a cow milk cheese manufactured by adding jenny milk

COSENTINO, Carlo
;
FARAONE, DANIELA;PAOLINO, ROSANNA;FRESCHI, Pierangelo;MUSTO, MAURO
2016

Abstract

The addition of jenny milk during cheesemaking has been recommended as a viable alternative to egg lysozyme for controlling late blowing defects. However, little is known on the sensory properties of the cheeses made with jenny milk. In this study, the effect of the addition of jenny milk during cheesemaking on sensory properties and consumer acceptability of cheese was evaluated. A sensory profile was carried out by 10 trained panelists on 4 cow milk cheese types. Two types of cheeses were made by adding jenny milk to cow milk during cheesemaking; the cheeses were then left to ripen for 45 and 120 d. The remaining 2 cheese types were made with only cow milk and were also left to ripen for 45 and 120 d. The attributes generated by a quantitative descriptive analysis sensory panel were effective for discriminating the 4 products. Among them, added jenny milk samples aged for 45 d had the highest intensity of some appearance descriptors (structure and color uniformity), as well as the highest intensity of sweetness. The analysis of acceptability data obtained from 89 consumers showed that added jenny milk aged for 45 d was the most preferred type of cheese, whereas no significant differences were found among the other products, which had higher intensity of bitter, salty, acid milk, and so on. © 2016 American Dairy Science Association.
File in questo prodotto:
File Dimensione Formato  
Sensory Profile Pubblicato.pdf

accesso aperto

Descrizione: PDF editoriale lavoro
Tipologia: Pdf editoriale
Licenza: Dominio pubblico
Dimensione 149.63 kB
Formato Adobe PDF
149.63 kB Adobe PDF Visualizza/Apri

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11563/115244
 Attenzione

Attenzione! I dati visualizzati non sono stati sottoposti a validazione da parte dell'ateneo

Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 12
  • ???jsp.display-item.citation.isi??? 13
social impact