71A-34 |
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N. A. Kocaoglu-Vurma1, S. Yurdugul2, C. J. Kuo1, N. Koca1, W. J. Harper1, and P. D. COURTNEY1. (1) Dept. of Food Science and Technology, The Ohio State Univ., 2015 Fyffe Ct., 110 Parker Food Science Bldg., Columbus, OH 43210-1007, (2) Dept. of Biology, Abant Izzet Baysal Univ., Bolu, 14280, Turkey High-quality Swiss cheeses vary in sensory, chemical, microbiological, and physical characteristics. Determining the compositional characteristics of commercial Swiss cheeses will establish the typical range for each characteristic in cheeses intended for the American market and will complement descriptive sensory and consumer preference studies. The objective was to determine chemical, microbiological, and physical characteristics of 15 commercial Swiss-type cheeses. Fifteen cheeses (four U.S.-manufactured baby Swiss, ten U.S.-manufactured Swiss, and one European Emmental) were analyzed for characteristics including protein, fat, moisture, salt, pH, short-chain free fatty acids, and total free amino acids. Lactobacillus sp., Streptococcus thermophilus, and Propionibacterium sp. were enumerated. Physical characteristics such as hardness, springiness, and meltability were assessed. Electronic nose was used to evaluate the volatile flavor compounds. The values for compositional characteristics ranged from 22.9 to 26.3% for protein, 46.3 to 55.1% for fat in dry matter, 36.4 to 41.8% for moisture, and 0.7 to 3.4% for salt in moisture. The pH values ranged from 5.37 to 5.80, and the free amino acid levels ranged from 2.32 to 10.48 mmol/kg. The Emmental cheese had the highest acetic acid and propionic acid levels. Bacterial cell numbers varied widely: 5 to 8 log cfu/g Lactobacillus sp., 3 to 8 log cfu/g S. thermophilus, and 4 to 8 log cfu/g Propionibacterium sp. The cheeses with higher numbers of Propionibacterium sp. had higher propionic acid levels. Baby Swiss cheeses were softer, on average, than the Swiss cheeses. Meltability, measured by melted diameter, ranged from 18 to 40 mm. The Emmental cheese had the lowest meltability. The electronic nose evaluation differentiated the cheeses into three groups, with the baby Swiss cheeses grouping together. Chemical, microbiological, and physical characterization of Swiss cheeses, combined with sensory evaluation results, may allow manufacturers to predict the acceptability of their cheese.
Session 71A, Dairy Foods: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |