DOI QR코드

DOI QR Code

The Investigation and Comparison of Sensory Attributes of Smear-Ripened and Mold-Ripened Cheeses; a Review

도포 숙성 치즈와 곰팡이 숙성 치즈의 관능적 특성 비교 분석에 관한 총설

  • 이미령 (대구대학교 공과대학 식품영양학과)
  • Received : 2019.04.05
  • Accepted : 2019.04.15
  • Published : 2019.04.28

Abstract

The objectives of this review are to be aware of the differences between the smear-ripened and mold-ripened cheeses and to compare the sensory attributes of smear-ripened and blue-vein cheeses. Sensory attributes of cheese occupy a prominent place for the desirable overall quality of smear-ripened and blue-vein cheeses. Smear-ripened cheeses characterized by a smooth and brittle texture. Furthermore, smear-ripened cheeses have common grittiness characteristics, also slightly salty and sour flavor compared to blue-vein cheeses. Blue-vein cheeses are characterized by a softer, creamy texture and stronger smells when goat milk is used. Blue-vein cheeses have a fresh, clean, somewhat salty and acid with a slightly bitter tastes compared to smear-ripened cheeses. Finally, the differences in sensory attributes of smear-ripened and blue-vein cheeses such as texture, aroma, and flavor, can make them useful to determine the quality of cheeses.

Keywords

Cheese;Sensory Attributes;Smear-ripened;Mold-ripened;Consumer References

CCTHCV_2019_v19n4_675_f0001.png 이미지

Fig. 1. Smear-Ripened Cheeses(photo: fotolia.com)

CCTHCV_2019_v19n4_675_f0002.png 이미지

Fig. 2. Blue Vein Cheeses(photo: lafromagerie.co.uk)

CCTHCV_2019_v19n4_675_f0003.png 이미지

Fig. 3. The various processing ways of the productionof hard and semi-hard cheese (Diagram figurewas adopted and modified from [10]).

CCTHCV_2019_v19n4_675_f0004.png 이미지

Fig. 4. The general diagram of the production of BlueMold cheese (Diagram figure was adopted andmodified from [10]).

Table 1. Common Blue Mold Cheese Varieties (adopted and modified from [11])

CCTHCV_2019_v19n4_675_t0001.png 이미지

Table 2. Common Examples of Smear-Ripened Cheese Varieties (adopted and modified taken from [11])

CCTHCV_2019_v19n4_675_t0002.png 이미지

Table 3. Common Sensory Defects of Surface- and Mold-Ripened Cheese (courtesy of Center for Dairy Research, Madison, WI, U.S.A.)

CCTHCV_2019_v19n4_675_t0003.png 이미지

Acknowledgement

Supported by : Daegu University

References

  1. M. A. Drake, "Invited Review: Sensory Analysis of Dairy Foods," J. Dairy Sci, Vol.90, pp.4925-4937, 2017.
  2. E. A. Foegeding and M. A. Drake, "Invited Review : Sensory and Mechanical Properties of Cheese Texture," J. Dairy Sci. Vol.90, pp.1611-1624, 2007. https://doi.org/10.3168/jds.2006-703
  3. M. I. Gonzalez-Martin, P. Severiano-Perez, I. Revilla, A. M. Vivar-Quintana, J. M. Hernandez-Hierro, C. Gonzalez-Perez, and I. A. Lobos-Ortega, "Prediction of sensory attributes of cheese by near-infrared spectroscopy," Food Chemistry, Vol.127, pp.256-263, 2011. https://doi.org/10.1016/j.foodchem.2010.12.105
  4. W. Bockelmann, The production of smear cheeses, in dairy processing improving quality, England: Woodhead Publishing Limited, 2003.
  5. J. Mounier, M. Coton, F. Irlinger, S. Landaud, and P. Bonnarme Smear-ripened cheeses in cheese, fourth edition: chemistry physics and microbiology, UK: Elsevier Academic Press, 2017.
  6. N. M. Brennan, T. M. Cogan, M. Loessner, and S. Scherer, Bacterial surface-ripened cheeses, P. F. Fox, P. L. H. McSweeney, T. M. Cogan, and T. P. Guinee, (Eds.), Cheese: Chemistry, Physics, and Microbiology, Vol.2, third ed. Elsevier Academic Press, London, pp.199-225, 2004.
  7. K. Gkatzionis, L. Hewson, T. Hollowood, J. Hort, C. E. R. Dodd, and R. S. T. Linforth, "Effect of Yarrowia lipolytica on blue cheese odour development: Flash profile sensory evaluation of microbiological models and cheeses," International Dairy Journal, Vol.30, pp.8-13, 2012.
  8. P. J. Polowsky, P. S. Kindstedt, and J. M. Hughes, "Size, shape, and identity of surface crystals and their relationship to sensory perception of grittiness in soft smear-ripened cheeses," J. Dairy Sci., Vol.101, pp.1-13, 2018. https://doi.org/10.3168/jds.2017-12962
  9. J. Kammerlehner, "Cheese with smear rind," Dtsch Milchwirtsch, Vol.46, No.19, pp.1084-1086, 1995.
  10. G. Baylund, Dairy process handbook, Sweden: Tetra Pak, 1995.
  11. M. B. L. Morales, Y. Ardö, F. Berthier, K. A. G. Karatzas, and T. Bintsis, Blue-vein cheese in global cheesemaking technology cheese quality and characteristics, USA: John Wiley & Sons. Ltd, 2018.
  12. M. B. L. Morales, Y. Ardö, F. Berthier, K. A. G. Karatzas, and T. Bintsis, Bacterial Surface-Ripened (Smear) Cheeses in global cheesemaking technology cheese quality and characteristics, USA: John Wiley & Sons. Ltd, 2018.
  13. C. Varming, L. T. Andersen, M. A. Petersen, and Y. Ardo, "Flavour compounds and sensory characteristics of cheese powders made from matured cheeses," International Dairy Journal, Vol.30, pp.19-28, 2013. https://doi.org/10.1016/j.idairyj.2012.11.002