The influence of some manufacturing and ripening parameters on the colour of ewes' milk cheese
Objective colour of semi-hard ewes' milk cheeses was assessed using a spectrophotometer after 30, 60 and 90 d of ripening. L*, a* and b* (CIE-LAB colour space) parameters of freshly cut samples were determined, and colour saturation (C) and hue angle (h) calculated. Colour of ewes' milk cheeses was light and slightly yellow-greenish. Pasteurization of milk resulted in higher L* (lightness), a* (greenness) and b* (yellowness) values of cheeses, intensifying their colour without changing markedly their tone with respect to that of raw milk cheeses. In general, as cheeses aged their L* value decreased, what can be related to the increase in their dry matter content. Ripening time especially affected pasteurized milk cheeses, which showed increases in b* values and colour saturation and whose hue angle shifted to yellow. Addition of a bacteriocin-producing (BP) adjunct culture diminished L* and a* values of raw milk cheeses, moving the hue angle towards the greenish direction. Pasteurized milk cheeses were not affected by BP addition. When freshly cut samples were exposed to air/light for 15 min, they showed lower L* and a* values, and higher b* values, increasing colour saturation but not affecting its tone, probably due to dehydration of cheese surface.
| Main Authors: | , , |
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| Format: | journal article biblioteca |
| Language: | eng |
| Published: |
2008
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| Online Access: | http://hdl.handle.net/20.500.12792/2241 |
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