Contribution of Enterobacteriaceae to Sensory Characteristics in Soft Cheeses Made from Raw Milk
2016 (English)In: Procedia Food Science, ISSN 2211-601X, E-ISSN 2211-601X, Vol. 7, 17-20 p.Article in journal (Refereed) Published
Microbiological and sensory methods were used to analyze 22 soft cheeses, of which 19 were made from raw milk, one was made from both raw and pasteurized milk and two were made from pasteurized milk. Moderate correlations (r-value 0.5–0.6 and p-value <0.01–0.05) were found between the levels of Enterobacteriaceae 37°C and the intensity of the sensory characteristics “bitter”, “metallic”, “pungent”, “manure” and “ammonia”. The present study indicates that it is possible to predict high levels of Enterobacteriaceae in soft cheeses made from raw milk using only the human senses (odor and taste).
Place, publisher, year, edition, pages
Amsterdam, Netherlands: Elsevier, 2016. Vol. 7, 17-20 p.
Soft cheeses, pasteurization, sensory profile, Enterobacteriaceae, raw milk
Natural Sciences Social Sciences Food Engineering
Research subject Culinary Arts and Meal Science
IdentifiersURN: urn:nbn:se:oru:diva-51663DOI: 10.1016/j.profoo.2016.02.075OAI: oai:DiVA.org:oru-51663DiVA: diva2:952787
9th International Conference on Predictive Modelling in Food, Rio de Janeiro, Brazil, 8-12 September 2015
FunderScience for Life Laboratory - a national resource center for high-throughput molecular bioscience