Evaluation of Physico-chemical, Microbiological and Sensory Properties with Aroma Profile of Analogue Cheeses Produced from Plant and Dairy Based Protein Sources

Abstract

The objective of this study to develop analogue cheese by using plant and dairy based protein sources. For this purpose, the changes of some physical, chemical, microbiological, aroma and sensory attributes of analog cheeses produced from rennet casein and chickpea flour were investigated during 60-day storage. Volatile compounds of the cheese samples were determined by gas chromatography-mass spectrometry. Sensory properties of the cheeses were also determined by Spectrum (R) analysis. As a result, no significant changes were determined in L, Hue and Chroma values of all cheese samples while a significant decrease was observed in hardness, fracturability, gumminess and chewiness of all cheese samples depending on storage. Furthermore, an increase in water soluble nitrogen and hydrolytic rancidity values, and counts of total mesophilic bacteria and yeast-mold of cheese samples was determined. Hexanal, 2-heptanone, 2-ethyl hexanol and octanoic acid for cheese samples produced from dairy protein source; p-cymene, gamma-terpinene, linalool and thymol for cheese samples produced from plant protein source were determined at high concentrations. Sweet, salty, sour, creamy and casein for dairy based cheeses; salty, astringency, spicy and cereals for plant protein based cheeses are the characteristic sensory descriptive terms. Sweet, salty and sour taste with creamy and casein flavor in cheese samples produced from dairy protein source were determined at high intensity while salty taste with spicy and cereals aromas were determined to be at high intensity in cheese samples produced from plant protein source. Both cheese analogues were found to be acceptable in terms of sensory properties.