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Foods

Title:		"The Effect of Cow Breed and Wild Garlic Leaves (Allium ursinum L.) on the Sensory Quality, Volatile Compounds, and Physical Properties of Unripened Soft Rennet-Curd Cheese"
Author(s):		Pluta-Kubica A; Najgebauer-Lejko D; Domagala J; Stefanikova J; Golian J;
Address:		"Department of Animal Product Processing, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland. AgroBioTech Research Centre, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia. Department of Food Hygiene and Safety, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76 Nitra, Slovakia"
Journal Title:		Foods
Year:		2022
Volume:		20221207
Issue:		24
Page Number:		-
DOI:		10.3390/foods11243948
ISSN/ISBN:		2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking)
Abstract:		"The aim of this study was to investigate the effects of cow breed and the addition of wild garlic on the sensory quality, volatile compounds, and physical properties of soft rennet-curd cheese. Cheese was produced from the milk of the Polish Holstein-Friesian breed Black-and-White type and the Polish Red breed, with or without the addition of wild garlic leaves. The samples were analyzed for their sensory quality, volatile compounds (using an electronic nose and GC/MS), color, and texture. The intensity of taste and smell characteristics depended only on the addition of wild garlic. PCA showed that the differences in volatile profiles resulted both from the milk cow breed and the use of wild garlic. Breed influenced almost all color parameters, while the addition of wild garlic affected all of them. The milk source, wild garlic addition, and storage duration influenced the majority of the textural parameters of the cheeses. The research conducted indicates that the addition of wild garlic leaves results in the enrichment of the volatile compound profile of cheese, making its taste and smell less milky and sour (p 0.05)"
Keywords:		chemical composition color flavor herbs soft cheese texture volatile organic compounds wild garlic;
Notes:		"PubMed-not-MEDLINEPluta-Kubica, Agnieszka Najgebauer-Lejko, Dorota Domagala, Jacek Stefanikova, Jana Golian, Jozef eng Ministry of Science and Higher Education/ PPI/APM/2018/1/00010/U/001/Polish National Agency for Academic Exchange/ Drive4SIFood 313011V336/European Regional Development Fund/ Switzerland 2022/12/24 Foods. 2022 Dec 7; 11(24):3948. doi: 10.3390/foods11243948"