Spatiotemporal Characterization of Texture of Crescenza Cheese, a Soft Fresh Italian Cheese
Joint Authors
Alinovi, Marcello
Rinaldi, Massimiliano
Mucchetti, Germano
Source
Issue
Vol. 2018, Issue 2018 (31 Dec. 2018), pp.1-8, 8 p.
Publisher
Hindawi Publishing Corporation
Publication Date
2018-04-23
Country of Publication
Egypt
No. of Pages
8
Abstract EN
Crescenza cheese is a soft fresh cheese without rind, typically manufactured using a high amount of rennet.
It is characterized by a fast proteolysis that causes changes in texture and leads to the so-called defect of “colatura” that is the tendency of the matrix to freely flow in the outer part of the cheese and generate spatial inhomogeneities into the cheese.
In this paper, the textural properties of Crescenza were evaluated for cheeses manufactured using two types of rennet and starter cultures.
Cheese texture was monitored during a 3-week shelf life considering a possible spatial variability of the matrix.
At the beginning of the shelf life, a certain spatial inhomogeneity was observed from the center to the edge of the cheese block for all the trials.
The firmness decreases from the center to the outer part of the block.
During storage, hardness showed a decrease during 1st wk of storage; moreover, from days 7 to 21, cheese increased its hardness in the center and decreased it in the outer part of the block, resulting in a higher spatial inhomogeneity of the cheese.
The textural measurements can be a useful tool to define the quality of Crescenza cheese during shelf life.
American Psychological Association (APA)
Alinovi, Marcello& Rinaldi, Massimiliano& Mucchetti, Germano. 2018. Spatiotemporal Characterization of Texture of Crescenza Cheese, a Soft Fresh Italian Cheese. Journal of Food Quality،Vol. 2018, no. 2018, pp.1-8.
https://search.emarefa.net/detail/BIM-1185259
Modern Language Association (MLA)
Alinovi, Marcello…[et al.]. Spatiotemporal Characterization of Texture of Crescenza Cheese, a Soft Fresh Italian Cheese. Journal of Food Quality No. 2018 (2018), pp.1-8.
https://search.emarefa.net/detail/BIM-1185259
American Medical Association (AMA)
Alinovi, Marcello& Rinaldi, Massimiliano& Mucchetti, Germano. Spatiotemporal Characterization of Texture of Crescenza Cheese, a Soft Fresh Italian Cheese. Journal of Food Quality. 2018. Vol. 2018, no. 2018, pp.1-8.
https://search.emarefa.net/detail/BIM-1185259
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references
Record ID
BIM-1185259