title: Ripened Semihard Cheese Covered with Lard and Dehydrated Rosemary (Rosmarinus officinalis L.) Leaves: Processing, Characterization, and Quality Traits.
abstract: This study aimed to establish a manufacturing protocol and to characterize semihard cheese covered with lard and rosemary during ripening. After the manufacturing protocol was defined, the cheeses were produced with pasteurized and raw milk from Holstein cows, with and without (control) coating, and then ripened for 60 d. During this period the physicochemical properties, color, proteolysis, texture profile, and sensory acceptance were performed. The early-ripening cheeses differed from the others in terms of color and moisture content. Multivariate statistical analysis separated chesses in groups differentiated by the effects of heat treatment of milk and ripening period. The ripened cheeses obtained from raw milk were sensorially more preferred. The coating gave the final products higher moisture content and favored color and texture characteristics. Consumer testing showed that the cheese obtained from raw milk and coated with lard and rosemary was the most preferred (acceptance of 82%) due to the specific coating of rosemary (aroma and flavor). This product has potential to add value and to diversify the production of semihard cheeses.
authors.affiliation: Graduate Program of Food Engineering, Federal Univ. of Paraná, R. Cel. Francisco Heráclito dos Santos 210, Polytechnic Campus, Curitiba, PR, 81531-980, Brazil.|Graduate Program of Food Science and Technology, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti 4748, Uvaranas, Ponta Grossa, PR, 84030-900, Brazil.
authors.forename: Marina Tolentino
authors.initials: MT
authors.lastname: Marinho
authors.affiliation: Graduate Program of Food Engineering, Federal Univ. of Paraná, R. Cel. Francisco Heráclito dos Santos 210, Polytechnic Campus, Curitiba, PR, 81531-980, Brazil.
authors.forename: Acácio Antonio Ferreira
authors.initials: AA
authors.lastname: Zielinski
authors.affiliation: Graduate Program of Food Science and Technology, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti 4748, Uvaranas, Ponta Grossa, PR, 84030-900, Brazil.
authors.forename: Ivo Mottin
authors.initials: IM
authors.lastname: Demiate
authors.affiliation: Graduate Program of Animal Science, Federal Univ. of Paraná, R. Pioneiros 2153, Palotina, PR, 85950-000, Brazil.
authors.forename: Luciano dos Santos
authors.initials: Ldos S
authors.lastname: Bersot
authors.affiliation: Graduate Program of Food Science and Technology, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti 4748, Uvaranas, Ponta Grossa, PR, 84030-900, Brazil.
authors.forename: Daniel
authors.initials: D
authors.lastname: Granato
authors.affiliation: Graduate Program of Food Science and Technology, State Univ. of Ponta Grossa, Av. Carlos Cavalcanti 4748, Uvaranas, Ponta Grossa, PR, 84030-900, Brazil.
authors.forename: Alessandro
authors.initials: A
authors.lastname: Nogueira
mesh_terms: D000818:Animals; D002417:Cattle; D002611:Cheese / Q000032:analysis* / Q000592:standards; D003116:Color; D003258:Consumer Behavior; D004041:Dietary Fats; D005260:Female; D006358:Hot Temperature; D006801:Humans; D008892:Milk; D009812:Odorants; D061352:Pasteurization; D018515:Plant Leaves; D027542:Rosmarinus; D017365:Spices; D013649:Taste; D014867:Water
chemical_list: D004041:Dietary Fats; D014867:Water; C029310:lard
keywords: chemometrics; dairy products; sensory evaluation; spices