Hostname: page-component-78c5997874-lj6df Total loading time: 0 Render date: 2024-11-10T12:04:52.709Z Has data issue: false hasContentIssue false
  • English
  • Français

Estimation of Serpa cheese ripening time using multiple linear regression (MLR) considering rheological, physical and chemical data

Published online by Cambridge University Press:  12 May 2008

Nuno Alvarenga ,
Paula Silva ,
José Rodriguez Garcia  and
Isabel Sousa
Nuno Alvarenga*
Affiliation:
Instituto Politécnico de Beja – Escola Superior Agrária, Rua Pedro Soares, Apartado 6158, 7801-908 Beja, Portugal
Paula Silva
Affiliation:
Instituto Politécnico de Beja – Escola Superior Agrária, Rua Pedro Soares, Apartado 6158, 7801-908 Beja, Portugal
José Rodriguez Garcia
Affiliation:
Technical University of Lisbon, Instituto Superior de Agronomia, DAIAT, Tapada de Ajuda, 1349-017 Lisboa, Portugal
Isabel Sousa
Affiliation:
Technical University of Lisbon, Instituto Superior de Agronomia, DAIAT, Tapada de Ajuda, 1349-017 Lisboa, Portugal
*
*For correspondence; e-mail: bartolomeu.alvarenga@esab.ipbeja.pt
Get access Rights & Permissions [Opens in a new window]

Abstract

Raw ewes' milk semi-soft cheeses (RESS-cheeses) are important products in Portugal and in several European regions. Creamy texture is an essential attribute of these cheeses, which results from structural properties that are not always well characterized. Here, the structural changes occurring during the ripening period of a traditional RESS-cheese, known as Serpa cheese, were analysed through small amplitude oscillatory shear (SAOS). Rheological data was complemented with other physical and chemical parameters, that were monitored during ripening, in order to estimate Serpa cheese ripening time using multiple linear regression (MLR). Mechanical spectra indicated a relatively strong structure, comparable to a gel, with a low dependence on frequency at the beginning of ripening and a weak structure, comparable to a concentrated suspension, with a crossing point (G″=G′) at the left of the graphic and with both moduli highly dependent on frequency, at the end of ripening. Good correlations (P<0·05) were obtained between structural (hardness and storage modulus) and proteolysis indicators. Using a combination of chemical, colour and rheological parameters we were able to obtain a multiple linear regression (MLR) which allows the estimation of Serpa cheese ripening time with an estimation error of 1·7 d (adjusted R2=0·98, P<0·0001).

Keywords

ewe cheesemultiple linear regressionestimationripeningrheologyproteolysis
Type
Research Article
Information
Journal of Dairy Research , Volume 75 , Issue 2 , May 2008 , pp. 233 - 239
Copyright
Copyright © Proprietors of Journal of Dairy Research 2008

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

Al-Otaibi, MM & Wilbey, RA 2006 Effect of chymosin reduction and salt substitution on the properties of white salted cheese. International Dairy Journal 16 903–909CrossRefGoogle Scholar
AOAC 1990 Official methods of analysis (15th edition). Washington: Association of Official Analytical ChemistsGoogle Scholar
Awad, S 2006 Texture and flavour development in Ras cheese made from raw and pasteurised milk. Food Chemistry 97 394–400CrossRefGoogle Scholar
Boutrou, R, Famelart, M, Gaucheron, F, Graet, Y, Gassi, J, Plot, M & Leonil, J 2002 Structure development in a soft cheese curd model during manufacture in relation to its biochemical characteristics. Journal of Dairy Research 69 605–618CrossRefGoogle Scholar
Da Cunha, CR, Viotto, WH & Viotto, LA 2006 Use of low concentration factor ultrafiltration retentates in reduced fat “Minas Frescal” cheese manufacture: Effect on composition, proteolysis, viscoelastic properties and sensory acceptance. International Dairy Journal 16 215–224CrossRefGoogle Scholar
Dewettinck, K, Deroo, L, Messens, W & Huyghebaert, A 1999 Dynamic rheological properties of Gouda cheese as influenced by age and position. Milchwissenschaft 54 258–262Google Scholar
Draper, NR & Smith, H 1998 Applied regression analysis. New York: John WileyCrossRefGoogle Scholar
Ferreira, IMPLVO, Veiros, C, Pinho, O, Veloso, ACA, Peres, AM & Mendonca, A 2006 Casein Breakdown in Terrincho Ovine Cheese: Comparison with Bovine Cheese and with Bovine/Ovine Cheeses. Journal of Dairy Science 89 2397–2407CrossRefGoogle ScholarPubMed
Franco, J, Raymundo, A, Sousa, I & Gallegos, C 1998 Influence of processing variables on the rheological and textural properties of lupin protein-stabilized emulsions. Journal of Agricultural Food Chemistry 46 3109–3115CrossRefGoogle Scholar
Freitas, AC, Fresno, JM, Prieto, B, Malcata, FX & Carballo, J 1997 Effects of ripening time and combination of ovine and caprine milks on proteolysis of Picante cheese. Food Chemistry 60 219–229CrossRefGoogle Scholar
Hassan, AN, Corredig, M, Frank, JF & Elsoda, M 2004 Microstructure and rheology of an acid-coagulated cheese (Karish) made with an exopolysaccharide-producing Streptococcus thermophilus strain and its exopolysaccharide non-producing genetic variant. Journal of Dairy Research 71 116–120CrossRefGoogle ScholarPubMed
ISO 3432 1975 Cheese – Determination of fat content – Butyrometer for Van Gulik method. International Organization for StandardizationGoogle Scholar
Kasapis, S, Paraskevopoulou, A, Kiosseoglou, A & Alevipoulus, S 1997 Small deformation properties of model salad dressing prepared with reduced cholesterol egg yolk. Journal of Texture Studies 28 221–237Google Scholar
Kuchroo, CN & Fox, PF 1982 Soluble nitrogen in Cheddar cheese: comparison of extraction procedures. Milchwissenschaft 37 331–335Google Scholar
Park, YW 2007 Rheological characteristics of goat and sheep milk. Small Ruminant Research 68 73–87CrossRefGoogle Scholar
Pearce, KN, Karahalios, D & Friedman, M 1988 Ninhydrin assay for proteolysis in ripening cheese. Journal of Food Science 53 432–438CrossRefGoogle Scholar
Pinho, O, Mendes, E, Alves, MM & Ferreira, IMPLVO 2004 Chemical, physical and sensorial charateristics of “Terrincho” ewe cheese: Changes during ripening and intravarietal comparioson. Journal of Dairy Science 87 1–9CrossRefGoogle Scholar
Poveda, JM, Garcia, A, Martin-Alvarez, PJ & Cabezas, L 2004 Application of partial least squares (PLS) regression to predict the ripening time of Manchego cheese. Food Chemistry 84 29–33CrossRefGoogle Scholar
Ramkumar, C, Campanella, OH, Watkinson, PJ, Bennett, RJ & Creamer, LK 1998 The effects of pH and time on rheological changes during early cheese maturation. Journal of Texture Studies 29 633–644CrossRefGoogle Scholar
Roseiro, LB, Garcia-Risco, M, Barbosa, M, Ames, JM & Wilbey, RA 2003a Evaluation of Serpa cheese proteolysis by nitrogen content and capillary zone electrophoresis. International Journal of Dairy Technology 56 99–104CrossRefGoogle Scholar
Roseiro, LB, Wilbey, RA & Barbosa, M 2003b Serpa cheese: Technological, biochemical and microbiological characterisation of a PDO ewe's milk cheese coagulated with Cynara cardunculus L. Lait 83 469–481CrossRefGoogle Scholar
Rosenberg, M, Wang, Z, Chuang, SL & Shoemaker, CF 1995 Viscoelastic property changes in Cheddar cheese during ripening. Journal of Food Science 60 640–644CrossRefGoogle Scholar
Sousa, MJ, Ardo, Y & McSweeney, PLH 2001 Advances in the study of proteolysis during cheese ripening. International Dairy Journal 11 327–345CrossRefGoogle Scholar
Szczesniak, AS 1963 Classification of texture characteristics. Journal of Food Science 28 385–389CrossRefGoogle Scholar
Tavaria, FK, Reis, PJM & Malcata, FX 2006 Effect of dairy farm and milk refrigeration on microbiological and microstructural characteristics of matured Serra da Estrela cheese. International Dairy Journal 16 895–902CrossRefGoogle Scholar
Van-Hekken, DL, Tunick, MH & Park, YW 2005 Effect of frozen dtorage on the proteolytic and rheological properties of soft caprine milk Cheese. Journal of Dairy Science 88 1966–1972CrossRefGoogle ScholarPubMed
Zalazar, CA, Zalazar, CS, Bernal, S, Bertola, N, Bevilacqua, A & Zaritzky, N 2002 Effect of moisture level and fat replacer on physicochemical, rheological and sensory properties of low fat soft cheeses. International Dairy Journal 12 45–50CrossRefGoogle Scholar
Zottola, EA & Smith, LB 1991 Pathogens in cheese. Food Microbiology 8 171–182CrossRefGoogle Scholar