Please use this identifier to cite or link to this item: https://hdl.handle.net/20.500.14279/23121
Title: Effect of pasteurization and ripening temperature on chemical and sensory characteristics of traditional motal cheese
Authors: Rezaei, Ashkan 
Alirezalu, Kazem 
Damirchi, Sodeif Azadmard 
Hesari, Javad 
Papademas, Photis 
Domínguez, Rubén 
Lorenzo, José M. 
Yaghoubi, Milad 
Major Field of Science: Agricultural Sciences
Field Category: Animal and Dairy Science
Keywords: Motal cheese;Physicochemical parameters;Thermal treatment;Ripening process
Issue Date: Dec-2020
Source: Fermentation, 2020, vol. 6, no. 4, articl. no. 95
Volume: 6
Issue: 4
Journal: Fermentation 
Abstract: The appropriate physicochemical and sensory characteristics and the traditional elaboration process of Motal cheese resulted in a high consumer acceptability. However, different process steps could have a significant effect on these characteristics. Thus, the present study aimed to investigate the effects of pasteurization, ripening time, and ripening temperature (6 °C and 12 °C) on the physicochemical properties, sensory characteristics, and proteolysis and lipolysis phenomenon of traditional Motal cheese. The cheeses were evaluated each 15 days during 3 months of ripening process. The results showed that pasteurization and ripening temperature had a significant effect on pH, acidity, dry matter, fat, protein, and salt (p < 0.05), which were higher in pasteurized cheeses ripened at higher temperature (12 °C). Moreover, the content of these parameters increased as ripening progressed. Proteolysis and lipolysis intensity were higher in the cheeses elaborated form raw milk and ripened at 12 °C (R12), mainly due to the higher activity of enzymes and/or bacteria. As a general conclusion, the pasteurization and low-temperature ripening process allows us to have a homogeneous product and ensure the microbiological stability of the cheeses, as well as presents higher physicochemical qualities than those obtained from raw milk.
URI: https://hdl.handle.net/20.500.14279/23121
ISSN: 23115637
DOI: 10.3390/FERMENTATION6040095
Rights: © by the authors. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution.
Attribution-NonCommercial-NoDerivatives 4.0 International
Type: Article
Affiliation : University of Tabriz 
Cyprus University of Technology 
Parque Tecnológico de Galicia 
Universidad de Vigo 
Publication Type: Peer Reviewed
Appears in Collections:Άρθρα/Articles

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This item is licensed under a Creative Commons License Creative Commons