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Ripened Semihard Cheese Covered with Lard and Dehydrated Rosemary ( Rosmarinus officinalis L.) Leaves: Processing, Characterization, and Quality Traits
Author(s) -
Marinho Marina Tolentino,
Zielinski Acácio Antonio Ferreira,
Demiate Ivo Mottin,
Bersot Luciano dos Santos,
Granato Daniel,
Nogueira Alessandro
Publication year - 2015
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/1750-3841.12988
Subject(s) - food science , ripening , aroma , rosmarinus , flavor , seasoning , cheese ripening , chemistry , sensory analysis , organoleptic , raw material , organic chemistry , essential oil
This study aimed to establish a manufacturing protocol and to characterize semihard cheese covered with lard and rosemary during ripening. After the manufacturing protocol was defined, the cheeses were produced with pasteurized and raw milk from Holstein cows, with and without (control) coating, and then ripened for 60 d. During this period the physicochemical properties, color, proteolysis, texture profile, and sensory acceptance were performed. The early‐ripening cheeses differed from the others in terms of color and moisture content. Multivariate statistical analysis separated chesses in groups differentiated by the effects of heat treatment of milk and ripening period. The ripened cheeses obtained from raw milk were sensorially more preferred. The coating gave the final products higher moisture content and favored color and texture characteristics. Consumer testing showed that the cheese obtained from raw milk and coated with lard and rosemary was the most preferred (acceptance of 82%) due to the specific coating of rosemary (aroma and flavor). This product has potential to add value and to diversify the production of semihard cheeses.