Fatty acid and sensory profiles of Caciocavallo cheese as affected by management system

The effect of season of the year associated with changes in feeding and management system (pasture-based vs. confinement) on milk and cheese fatty acid profile and on sensory properties of Caciocavallo cheese was evaluated on 3 mountain dairy farms. Each farm used a pasture-based feeding system from April to June and from September to October (PS), and a confinement system for the rest of the year (CS). As a consequence of grazing, PS milk showed higher percentages of C18:3, cis-9,trans-11 conjugated linoleic acid, and trans-11 C18:1, and a reduced percentage of C16:0. The fatty acid profile of cheese largely reflected that of the corresponding raw milk from which cheese was made. This led to a significant decrease of atherogenic index in cheeses produced from cows on pasture. Based on sensory analysis, cheese from animals kept on pasture was more yellow and had a lower intensity of butter and smoked odors than did CS cheese. In addition, grazing induced a lower intensity of bitter and a higher intensity of spicy flavors compared with cheese from CS animals. In regard to texture, pasture feeding resulted in higher intensity of friability and graininess. All cheeses performed well in consumer tests; the panel found all samples more than acceptable for overall liking, and for liking according to appearance, taste/flavor, and texture. Overall liking of Caciocavallo cheese, as assessed by slope analysis, was affected primarily by taste/flavor (raw slope k = 0.88) and texture (k = 0.97), whereas appearance had a lesser effect (k = 0.72). The acidic and sensory profiles of cheese were well discriminated, with healthier cheeses produced by grazing cows. Therefore, wider use of pasture should be promoted to accentuate this favorable feature. Based on the specific nutritional and sensory characteristics of mountain Caciocavallo cheese, particularly that obtained from grazing animals, efforts should be made to indicate the quality of this cheese to the consumer and improve product recognition.     

Volatile fraction of DOP “Castelo Branco” cheese: Influence of breed

“Castelo Branco” cheese is a Portuguese DOP cheese made from raw ewe’s milk coagulated with Cynara cardunculus, ripened for at least 40 days. “Merino da Beira Baixa” pure race is frequently used to produce milk for this cheese, however, exotic races such as Assaf and crusade of these two races are also used. The aim of this work has been to compare the volatile profile and sensory characteristics of DOP “Castelo Branco” cheeses manufactured during winter season with milk of breeds from Merino, Assaf and crusade of these two races and identify volatile compounds that can distinguish these cheeses.     

Determination of regional flavor differences in U.S. Cheddar cheeses aged for 6 mo or longer

ABSTRACT:  Cheddar cheese is a widely popular food in the United States. This product is produced in facilities across the United States and often marketed based on region of manufacture, implying that regional differences in flavor character of the cheese exist. This study was conducted to determine if regional differences in flavor exist in the aged U.S. Cheddar cheeses. Three times per year for 2 y, triplicate 18-kg blocks of Cheddar cheese (< 60 d old) were obtained from 19 manufacturing facilities located in 4 major cheese- producing regions/states: California, Northwest, Midwest, and Northeast. A trained sensory panel documented the flavor characteristics of cheeses after 6-, 9-, 12-, 18-, and 24-mo ripening at 7 °C. Regional differences were observed for specific flavors for cheeses manufactured in the Northwest, Midwest, and Northeast across ripening ( P < 0.05), but the specific flavors responsible for these effects were not consistent across ripening. Similarly, cheese make procedure effects were also observed for specific flavors across ripening ( P < 0.05), but these differences were also not consistent across ripening. The impact of region and cheese make procedure on flavor of the aged Cheddar cheeses was small in comparison to consistently documented, facility-specific flavor differences ( P < 0.0001). Flavor profiles of aged Cheddar cheeses were most strongly influenced by practices specific to manufacturing facility rather than region of manufacture.     

An investigation of matches of bottom fermented red beers with cheeses

This study was designed to explore the hedonic response of consumers to cheese and beer pairings by tasting in a typical social environment of consumption. Ninety-six regular beer and cheese consumers hedonically rated all fifty-six pairings of eight bottom fermented red beers and seven cheeses (Parmigiano Reggiano, Fontina, Taleggio, Smoked Provola, Mozzarella, Caprino, and Gorgonzola).Preference varied across samples (p < 0.001). One consumer out of two appreciated all of the pairings, yet pairings with Mozzarella were liked moderately. One consumer out of three appreciated pairings with Parmigiano, were neutral in their hedonic response to pairings with Fontina and disliked moderately the remaining pairings but those including mozzarella were extremely unappealing to them. One consumer out of six disliked all the pairings tested but some matches with Parmigiano were liked slightly. Liking of cheese and bottom fermented red beer pairings is biased by the type of cheese partnered with beer (Parmigiano most liked and Mozzarella least liked); by the type of beer partnered with cheese, and by the liking of the sensory properties of the beers and of the cheese tasted alone. However, consumers do not simply enjoy a combination of their most preferred beer and cheese. They identified some flavors that harmonize better than do others. Also, significant correlations between mean liking scores and sensory characteristics of the fifty-six pairings were found. Beer flavor is modified largely by prior cheese consumption. Each cheese has an effect on beer flavor and this effect is consistent over the eight different beers. In general all of the cheeses decreased the intensity of fruitiness, sweetness, perceived level of carbonation, perceived level of alcoholicity, caramel-like, licorice-like and burnt notes. Bitterness, astringency, and burnt notes were reduced by most of the cheeses but Fontina and Smoked Provola increased the perception of these attributes. For brewers to profitably exploit the potential of the science of cheese and beer pairing the choice of a suitable beer and of a suitable cheese in terms of liking and sensory properties and the identification of a proper target audience familiar to the beers paired with cheese are essential.     

Enhanced nutty flavor formation in cheddar cheese made with a malty Lactococcus lactis adjunct culture

Nutty flavor in Cheddar cheese is desirable, and recent research demonstrated that 2- and 3-methyl butanal and 2-methyl propanal were primary sources of nutty flavors in Cheddar. Because malty strains of Lac-tococcus lactis (formerly Streptococcus lactis var. malti-genes) are characterized by the efficient production of these and other Strecker aldehydes during growth, this study investigated the influence of a malty L. lactis adjunct culture on nutty flavor development in Cheddar cheese. Cheeses made with different adjunct levels (0, 10⁴ cfu/mL, and 10⁵ cfu/mL) were ripened at 5 or 13°C and analyzed after 1 wk, 4 mo, and 8 mo by a combination of instrumental and sensory methods to characterize nutty flavor development. Cheeses ripened at 13°C developed aged flavors (brothy, sulfur, and nutty fla-vors) more rapidly than cheeses held at 5°C. Additionally, cheeses made with the adjunct culture showed more rapid and more intense nutty flavor development than control cheeses. Cheeses that had higher intensities of nutty flavors also had a higher concentration of 2/3-methyl butanal and 2-methyl propanal compared with control cheeses, which again confirmed that these compounds are a source of nutty flavor in Cheddar cheese. Results from this study provide a simple methodology for cheese manufacturers to obtain consistent nutty flavor in Cheddar cheese.