Changes in chemical, textural and sensory characteristics of Crottin de Chavignol cheese manufactured from frozen curd and packaged under modified atmosphere
| dc.contributor.author | Esmer, O | |
| dc.contributor.author | Balkir, P | |
| dc.contributor.author | Seckin, AK | |
| dc.date.accessioned | 2025-04-10T10:32:44Z | |
| dc.date.available | 2025-04-10T10:32:44Z | |
| dc.description.abstract | Crottin de Chavignol is one of the most important cheeses produced from pasteurized goat milk. In this research, the effect of vacuum and modified atmosphere packaging techniques on the Crottin de Chavignol cheese, manufactured from frozen and thawed curd, was investigated. The frozen curd stored for 6 months at -25 degrees C and then thawed and processed into cheese by following the same procedure as for the fresh curd. The cheese was packaged under modified atmosphere (MAP) of 20 % CO2 + 80 % N-2 and vacuum. The control cheese samples were packaged under ambient atmosphere. Cheeses were sampled for physicochemical, textural and sensory analyses on day 0 and after 3, 6 and 9 weeks. The cheese group packaged under ambient atmosphere could not be evaluated organoleptically after 6(th) week because of mould and yeast growth. The effect of packaging technique on color (L-star, a(star) and b(star) values), on some textural parameters (hardness, gumminess and chewiness) and flavor scores was found significant. However, no significant difference was found between MAP and vacuum packaged cheese groups except for some textural characteristics as hardness, gumminess and chewiness. | |
| dc.identifier.issn | 0026-3788 | |
| dc.identifier.uri | http://hdl.handle.net/20.500.14701/39092 | |
| dc.language.iso | English | |
| dc.title | Changes in chemical, textural and sensory characteristics of Crottin de Chavignol cheese manufactured from frozen curd and packaged under modified atmosphere | |
| dc.type | Article |