Physicochemical, mechanical and sensory properties of long-ripened Polish and Italian cheeses and their content of selected minerals 


Wydanie: 3 / 2018

Otrzymano: Kwiecień 23, 2017

Zaakceptowano: Styczeń 31, 2018

Opublikowano online: 2018-05-22

Autorzy:

  • Kędzierska-Matysek M., Barłowska J., Wolanciuk A., Litwińczuk Z.

Kategorie: Food science

DOI: 10.5601/jelem.2017.22.4.1452

Abstrakt:

An evaluation was conducted of six original long-ripened cheeses produced in Italy, i.e. Parmigiano-Reggiano (from two manufacturers), Grana Padano, Fontina, Caciotta Stagionato, and Pecorino Toscano Stagionato, and four produced in Poland: Szafir, Rubin, and Bursztyn (aged for 6 and 12 months). Their basic chemical composition was determined, as well as the content of macro- (K, Ca, Na and Mg) and micronutrients (Zn, Fe, Cu and Mn), colour in the CIE L* a * b* system, and mechanical properties on the basis of maximum shear force (N) and shear energy (J). A sensory evaluation was performed using a 5-point scale for intensity of flavour and odour, consistency, and structure. The Polish long-ripened cheeses were found not to differ significantly from the Italian cow cheeses in terms of basic chemical composition, but the cheese from buffalo and sheep milk contained more fat in their dry matter and more salt. The Polish cheeses had significantly (p≤0.01) more red (a*) and yellow (b*) colour than the Italian cheeses made from cow milk, which was probably linked to the use of annatto as a colourant in the production process. The Italian cheeses made from cow milk contained more (p≤0.01) copper than the other cheeses, while the sheep cheese contained the most iron. The highest (p≤0.05) magnesium concentration and the lowest (p≤0.05) potassium concentration were noted in the buffalo and sheep cheeses. The lowest shear force (6.32 N) and shear energy (0.01 J) were noted for Pecorino Toscano, which may be indicative of its less compact structure in comparison with the other cheeses. Consistency was rated highest in Parmigiano Reggiano, Caciotta Stagionato and Bursztyn (aged 12 months). In terms of flavour and odour, the sheep cheese Pecorino Toscano Stagionato received the highest scores and the cheese from buffalo milk (Caciotta Stagionato) was rated the lowest.

Cytacja:

Kędzierska-Matysek M., Barłowska J., Wolanciuk A., Litwińczuk Z. 2018. Physicochemical, mechanical and sensory properties of long-ripened Polish and Italian cheeses and their content of selected minerals. J. Elem., 23(3): 985 - 998. DOI: 10.5601/jelem.2017.22.4.1452

Słowa kluczowe:

long-ripened cheeses, macro- and microelements, chemical composition, shear force, colour


O wydaniu:

23.3.2018


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