Physicochemical microbiological and sensory characteristics of cows milk Kashkaval cheese ripened at different temperatures

Ivanova M., . and Markova A., . and Ivanov G., . Physicochemical microbiological and sensory characteristics of cows milk Kashkaval cheese ripened at different temperatures. pp. 308-313. ISSN 2550-2166

Kashkaval is a hard cheese produced in Eastern Europe and consumed after ripening. The influence of ripening temperature (91C 111C and 131C) of cow's milk Kashkaval cheese on its physicochemical microbiological and sensory characteristics was studied. For the ripening period no statistically significant differences (P0.05) in the indicators dry matter fat content salt and protein were found. A slight decrease in active acidity was observed during the maturation process which tendency was more pronounced in the experimental samples ripened at higher temperatures (13.01.0C). It was found that lowering the ripening temperature of Kashkaval cheese was accompanied by a prolongation of the lag phase in the development of lactic acid microflora. A significantly higher amount of lactic acid microorganisms (P0.05). The absence of unwanted side microflora in fresh cheese was established which was an important prerequisite for the normal course of the maturing processes and the formation of a characteristic sensory profile of the cheese. Kashkaval cheese ripened at 131C for 45 days was characterized by the highest overall sensory score comparable to Kashkaval cheese ripened at 91C and 111C for 60 days. The obtained results demonstrated that the higher ripening regime could be successfully used to reduce production costs without changing the specific physicochemical microbiological and sensory characteristics of Kashkaval cheese from cow milk.

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Abstract

Kashkaval is a hard cheese produced in Eastern Europe and consumed after ripening. The influence of ripening temperature (91C 111C and 131C) of cow's milk Kashkaval cheese on its physicochemical microbiological and sensory characteristics was studied. For the ripening period no statistically significant differences (P0.05) in the indicators dry matter fat content salt and protein were found. A slight decrease in active acidity was observed during the maturation process which tendency was more pronounced in the experimental samples ripened at higher temperatures (13.01.0C). It was found that lowering the ripening temperature of Kashkaval cheese was accompanied by a prolongation of the lag phase in the development of lactic acid microflora. A significantly higher amount of lactic acid microorganisms (P0.05). The absence of unwanted side microflora in fresh cheese was established which was an important prerequisite for the normal course of the maturing processes and the formation of a characteristic sensory profile of the cheese. Kashkaval cheese ripened at 131C for 45 days was characterized by the highest overall sensory score comparable to Kashkaval cheese ripened at 91C and 111C for 60 days. The obtained results demonstrated that the higher ripening regime could be successfully used to reduce production costs without changing the specific physicochemical microbiological and sensory characteristics of Kashkaval cheese from cow milk.

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Item Type:	Article
AGROVOC Term:	Cheese
AGROVOC Term:	Ripening
AGROVOC Term:	Cow milk
AGROVOC Term:	Microbiology
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Pasta
AGROVOC Term:	Hard cheese
AGROVOC Term:	Microorganisms
AGROVOC Term:	Microflora
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10417

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