Aim of the study was to examine during ripening the instrumental and sensory proprieties of Caciocavallo of Castelfranco cheese produced by using hay or silage as the sole forage source. Three batches of Caciocavallo were manufactured by using milk from two homogenous groups of cows fed isoenergetic and isonitrogenous rations containing 60% (on DM basis) of sorghum silage or hay. Analyses were carried out on curd after salting (time 0) and on cheese after 30, 60 and 90 days of ripening. Instrumental colour (CIELAB system) was determined by spectrophotometry. The compression test was performed by an Instron Universal testing machine. The sensory analysis was performed by using a quantitative–descriptive analysis (QDA) method. Two appearances (uniformity and colour), six odours/flavours (overall odour, overall flavour, milk, butter, grass, hay), three tastes (salty, sour, bitter, umami), and three textures (tenderness, elasticity, oiliness) attributes represented the consensus profile of sensory characteristics. Data were analysed by a mixed procedure to evaluate the fixed effects of diet and ripening times. Sensory profile data were subjected to a preliminary analysis of variance in order to verify the reliability of the panel. No serious defects (poor odour or taste, blowing, etc.) were highlighted in the cheeses. Moreover, no notable discrepancies were found between instrumental and sensory colour and texture. The intensity of yellow was remarkably higher in silage cheeses (p<.05), due to the preservation of plant pigments (mainly carotenoids) in ensiled sorghum. Cheese texture traits were not markedly influenced by the diet but changed during ripening with a significant reduction of hardness due to proteolysis (p<.05). As general trend, silage cheeses showed higher values of odour/flavour sensory attributes and were saltier and had more umami taste. The same attributes increased during ripening (p<.05). Overall, the study highlighted that forage preservation method may modify the organoleptic characteristics of Caciocavallo cheese. Some effects were due to the presence in the raw milk of compounds directly originated by diet (i.e. carotenes, ketones, VFA). However, several of these effects appeared different at different stages of maturation as a result of the interaction between molecules from milk and the formation of new compounds in cheese during ripening

Evolution of instrumental and sensory properties of the traditional Caciocavallo of Castelfranco cheese in relation to cows’ feeding

Maria Luisa Varricchio;Pinar Uzun;Francesco Serrapica;Felicia Masucci;Antonio Di Francia
2019

Abstract

Aim of the study was to examine during ripening the instrumental and sensory proprieties of Caciocavallo of Castelfranco cheese produced by using hay or silage as the sole forage source. Three batches of Caciocavallo were manufactured by using milk from two homogenous groups of cows fed isoenergetic and isonitrogenous rations containing 60% (on DM basis) of sorghum silage or hay. Analyses were carried out on curd after salting (time 0) and on cheese after 30, 60 and 90 days of ripening. Instrumental colour (CIELAB system) was determined by spectrophotometry. The compression test was performed by an Instron Universal testing machine. The sensory analysis was performed by using a quantitative–descriptive analysis (QDA) method. Two appearances (uniformity and colour), six odours/flavours (overall odour, overall flavour, milk, butter, grass, hay), three tastes (salty, sour, bitter, umami), and three textures (tenderness, elasticity, oiliness) attributes represented the consensus profile of sensory characteristics. Data were analysed by a mixed procedure to evaluate the fixed effects of diet and ripening times. Sensory profile data were subjected to a preliminary analysis of variance in order to verify the reliability of the panel. No serious defects (poor odour or taste, blowing, etc.) were highlighted in the cheeses. Moreover, no notable discrepancies were found between instrumental and sensory colour and texture. The intensity of yellow was remarkably higher in silage cheeses (p<.05), due to the preservation of plant pigments (mainly carotenoids) in ensiled sorghum. Cheese texture traits were not markedly influenced by the diet but changed during ripening with a significant reduction of hardness due to proteolysis (p<.05). As general trend, silage cheeses showed higher values of odour/flavour sensory attributes and were saltier and had more umami taste. The same attributes increased during ripening (p<.05). Overall, the study highlighted that forage preservation method may modify the organoleptic characteristics of Caciocavallo cheese. Some effects were due to the presence in the raw milk of compounds directly originated by diet (i.e. carotenes, ketones, VFA). However, several of these effects appeared different at different stages of maturation as a result of the interaction between molecules from milk and the formation of new compounds in cheese during ripening
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11588/763422
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