| Title: | "The effect of buttermilk or buttermilk powder addition on functionality, textural, sensory and volatile characteristics of Cheddar-style cheese" |
| Author(s): | Hickey CD; O'Sullivan MG; Davis J; Scholz D; Kilcawley KN; Wilkinson MG; Sheehan JJ; |
| Address: | "Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland; University of Limerick, Castletroy, Limerick, Ireland. Electronic address: Cian.Hickey@teagasc.ie. School of Food and Nutritional Sciences, University College Cork, Co. Cork, Ireland. Electronic address: Maurice.osullivan@ucc.ie. Conway Institute of Biomedical and Biomolecular Research, University College Dublin, Dublin, Ireland. Electronic address: Jessica.davis@ucdconnect.ie. Conway Institute of Biomedical and Biomolecular Research, University College Dublin, Dublin, Ireland. Electronic address: Dimitri.scholz@ucd.ie. Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland. Electronic address: Kieran.Kilcawley@teasgasc.ie. University of Limerick, Castletroy, Limerick, Ireland. Electronic address: Martin.Wilkinson@ul.ie. Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, Ireland. Electronic address: Diarmuid.Sheehan@teagasc.ie" |
| DOI: | 10.1016/j.foodres.2017.09.081 |
| ISSN/ISBN: | 1873-7145 (Electronic) 0963-9969 (Linking) |
| Abstract: | "The influence of buttermilk or buttermilk powder addition to cheese milk or cheese curds respectively on cheese functional properties, free fatty acid profiles and subsequent volatile and sensory characteristics was investigated. Buttermilk addition to cheese milk resulted in a softer cheese compared to other cheeses, with a significantly reduced flowability, while buttermilk powder addition had no influence on cheese firmness but cheese flowability was also reduced compared to the control cheese. Larger pools of free fat, higher levels of free fatty acids, volatile compounds and significant differences in sensory profiles associated with off-flavour were also observed with the addition of buttermilk to cheese milk. Application of light microscopy, using toluidine blue stain, facilitated the visualisation of fat globule structure and distribution within the protein matrix. Addition of 10% buttermilk powder resulted in significant increases in volatile compounds originating from proteolysis pathways associated with roasted, green aromas. Descriptive sensory evaluation indicated few differences between the 10% buttermilk powder and the control cheese, while buttermilk cheeses scored negatively for sweaty, barnyard aromas, oxidized and off flavors, correlating with associated volatile aromas. Addition of 10% buttermilk powder to cheese curds results in cheese comparable to the control Cheddar with some variations in volatile compounds resulting in a cheese with similar structural and sensory characteristics albeit with subtle differences in overall cheese flavor. This could be manipulated to produce cheeses of desirable quality, with potential health benefits due to increased phospholipid levels in cheese" |
| Keywords: | "Adult Buttermilk/*analysis Cheese/*analysis Consumer Behavior Fatty Acids, Nonesterified/*analysis Food Handling/*methods Hardness Humans Middle Aged Odorants/*analysis Olfactory Perception Powders *Smell *Taste Taste Perception Volatile Organic Compounds;" |
| Notes: | "MedlineHickey, C D O'Sullivan, M G Davis, J Scholz, D Kilcawley, K N Wilkinson, M G Sheehan, J J eng Research Support, Non-U.S. Gov't Canada 2018/02/02 Food Res Int. 2018 Jan; 103:468-477. doi: 10.1016/j.foodres.2017.09.081. Epub 2017 Sep 28" |
