The impact of elevated temperatures on accelerating the ripening process of kachcaval cheese manufactured in Syria

Al-attar S., . and Abou-ghorrah S., . and Haddal A., . The impact of elevated temperatures on accelerating the ripening process of kachcaval cheese manufactured in Syria. pp. 1519-1524. ISSN 22317546

This research was carried out at the laboratories of Food Science Department Faculty of Agriculture Damascus University to investigate the effect of high temperatures on accelerating the ripening of kachcaval cheese through determining the chemical and sensory indicators of ripened cheese using three temperatures (16C 20C for a week) then completing the ripening process up to 60 days at 10C and comparing the results a control cheese sample ripened at 10C for 60 days. The results showed that using elevated temperatures led to reduction in the moisture content accelerated the proteolysis and significantly increased the ripening index comparing with the control cheese sample. The sensory evaluation indicated that using elevated temperature at 16C for one week then completing the ripening up to 60 days at 10C decreased the ripening 15 days and the cheese possessed a distinctive flavor and similar to the control cheese. Using 20C for one week then complete the ripening up to 60 days at 10C negatively affected the sensory properties of the ripened cheese at the day 30 where the cheese had strong undesirable flavor and taste and the texture was more tender.

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(04)%202015/(29).pdf

Abstract

This research was carried out at the laboratories of Food Science Department Faculty of Agriculture Damascus University to investigate the effect of high temperatures on accelerating the ripening of kachcaval cheese through determining the chemical and sensory indicators of ripened cheese using three temperatures (16C 20C for a week) then completing the ripening process up to 60 days at 10C and comparing the results a control cheese sample ripened at 10C for 60 days. The results showed that using elevated temperatures led to reduction in the moisture content accelerated the proteolysis and significantly increased the ripening index comparing with the control cheese sample. The sensory evaluation indicated that using elevated temperature at 16C for one week then completing the ripening up to 60 days at 10C decreased the ripening 15 days and the cheese possessed a distinctive flavor and similar to the control cheese. Using 20C for one week then complete the ripening up to 60 days at 10C negatively affected the sensory properties of the ripened cheese at the day 30 where the cheese had strong undesirable flavor and taste and the texture was more tender.

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Item Type:	Article
AGROVOC Term:	Temperature
AGROVOC Term:	Ripening
AGROVOC Term:	Food science
AGROVOC Term:	Cheese
AGROVOC Term:	Chemical properties
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Moisture content
AGROVOC Term:	Proteolysis
AGROVOC Term:	Pasteurization
AGROVOC Term:	Lactococcus lactis
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22146

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