Effect of milk thermisation and farming system on cheese sensory profile and fatty acid composition

被引：24

作者：

Giaccone, Daniele ^{[1
]}

Revello-Chion, Andrea ^{[1
]}

Galassi, Laura ^{[2
]}

Bianchi, Piergiorgio ^{[2
]}

Battelli, Giovanna ^{[3
]}

Coppa, Mauro ^{[4
]}

Tabacco, Ernesto ^{[4
]}

Borreani, Giorgio ^{[4
]}

机构：

[1] ARAP, Via Livorno 60, I-10144 Turin, Italy

[2] ERSAF, Via Pilla 25-b, I-46100 Mantua, Italy

[3] Italian Natl Res Council, Inst Sci Food Prod, Via Celoria 2, I-20133 Milan, Italy

[4] Univ Turin, Dept Agr Forest & Food Sci DISAFA, Largo P Braccini 2, I-10095 Turin, Italy

来源：

INTERNATIONAL DAIRY JOURNAL | 2016年 / 59卷

关键词：

VOLATILE COMPOUNDS; FEEDING SYSTEMS; GRAZING SYSTEMS; AROMA COMPOUNDS; PASTURE; COWS; QUALITY; DIET; FLAVOR; RAW;

D O I：

10.1016/j.idairyj.2016.02.047

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of milk thermisation and farming system on the sensory profile and fatty acid (FA) composition of a traditional cheese under real production conditions was evaluated. Raschera Protected Designation of Origin (PDO) cheese, which is produced in North-West Italy, was chosen as a case study. Cheese samples were collected in summer and winter from dairy plants that processed raw milk (IR) or thermised milk (IT) collected from intensive farms, or raw milk (ER) collected from extensive farms. The sensory profile and FA composition of IR and IT cheese were similar. The ER summer cheeses had a lower cream odour, butter odour and aroma. They had a higher rennet, strong toasted, silage, barn, garlic, boiled vegetables, and smoked odours and aromas, a higher hazelnut odour, and tasted more bitter. The ER summer cheese also expressed a more favourable FA composition for human health, which allowed it to be distinguished among the other Raschera cheese. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：10 / 19

页数：10

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