Braghieri A, Piazzolla N, Romaniello A, Paladino F, Ricciardi A, Napolitano F
Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, 85100 Potenza, Italy.
Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Unità di ricerca per la Zootecnia Estensiva, 85054 Muro Lucano (PZ), Italy.
J Dairy Sci. 2015 Mar;98(3):1479-91. doi: 10.3168/jds.2014-8555. Epub 2014 Nov 7.
The present study aimed to evaluate the effect of a peptidolytic adjunct (Lactococcus lactis, Lactobacillus helveticus, and Lactobacillus paracasei), as a tool to accelerate ripening, on sensory properties and acceptability of Scamorza cheese obtained using 2 types of milk (Friesian and Friesian+Jersey) and Streptococcus thermophilus as primary starter. A 10-member panel was trained using a specific frame of references and used a specific vocabulary to assess cheese sensory properties through quantitative descriptive analysis (QDA), whereas 87 consumers were used to evaluate product acceptability. Analysis of variance showed that milk type did not markedly alter cheese sensory properties. Conversely, panelists perceived higher intensities of butter, saltiness, and sweetness flavors in cheese without adjunct culture (ST), whereas the addition of the adjunct culture (ST+A) induced higher and sourness flavors, oiliness and grainy textures, and lower adhesiveness, moisture, springiness, and tenderness. Principal component analysis showed positive relationships between pH and tenderness, sweetness and saltiness and a negative correlation between pH and grainy, oiliness, color and structure uniformity, sourness, and milk. Most of the differences observed in QDA and most of the relationships observed in the principal component analysis were linked to the higher microbial activity induced by the adjunct culture. Independently of milk and starter types, consumers perceived Scamorza cheese as characterized by a good eating quality (mean liking scores were all above the neutral point of the hedonic scale). Although ST cheeses showed higher values for overall liking, 2 homogeneous groups of consumers were identified using partial least squares regression analysis. One group preferred ST cheeses with higher levels of tenderness, adhesiveness, springiness, and moisture in terms of texture, butter in terms of flavor, and sweetness in terms of taste, whereas a second group preferred ST+A products characterized by specific attributes of texture (cohesiveness and oiliness), flavor (milk), taste (sourness), and appearance (structure and color uniformity). We conclude that further studies for the development of short-ripened products based on the use of adjunct cultures should be conducted to promote product differentiation and meet the sensory requirements of particular segments of consumers.
本研究旨在评估一种肽解辅助剂（乳酸乳球菌、瑞士乳杆菌和副干酪乳杆菌）作为加速成熟的工具，对使用两种类型牛奶（弗里生牛和弗里生牛+泽西牛）以及嗜热链球菌作为主要发酵剂制作的斯卡莫扎奶酪的感官特性和可接受性的影响。一个由10名成员组成的小组使用特定的参考框架进行培训，并使用特定的词汇通过定量描述分析（QDA）来评估奶酪的感官特性，而87名消费者则用于评估产品的可接受性。方差分析表明，牛奶类型并未显著改变奶酪的感官特性。相反，小组成员在未添加辅助培养物的奶酪（ST）中察觉到更高强度的黄油味、咸味和甜味，而添加辅助培养物（ST+A）则产生了更高的酸味、油腻感和颗粒感质地，以及更低的粘附性、水分、弹性和嫩度。主成分分析表明，pH值与嫩度、甜味与咸味之间呈正相关，而pH值与颗粒感、油腻感、颜色和结构均匀性、酸味和奶味之间呈负相关。在QDA中观察到的大多数差异以及在主成分分析中观察到的大多数关系都与辅助培养物诱导的更高微生物活性有关。无论牛奶和发酵剂类型如何，消费者都认为斯卡莫扎奶酪具有良好的食用品质（平均喜好分数均高于享乐量表的中性点）。尽管ST奶酪在总体喜好方面得分较高，但使用偏最小二乘回归分析确定了两组同质的消费者。一组更喜欢质地方面具有更高嫩度、粘附性弹性和水分、风味方面具有黄油味、味道方面具有甜味的ST奶酪，而另一组则更喜欢具有特定质地属性（内聚性和油腻感）、风味（奶味）、味道（酸味）和外观（结构和颜色均匀性）的ST+A产品。我们得出结论认为，应开展进一步研究，以开发基于使用辅助培养物的短期成熟产品，以促进产品差异化并满足特定消费者群体的感官需求。
