Margherita Caccamo1, Catia Pasta1, Rosario Petriglieri1, Antonio Difalco1, Giacomo Antonio Calandra Checco2, Giovanni Farina1, Giovanni Belvedere1, Giovanni Marino1, Samuel David Alcaine3, and Cinzia Caggia1,2*.
1- Consorzio per la Ricerca nel Settore della Filiera Lattiero-Casearia e dell’Agroalimentare (CoRFiLaC), 97100 Ragusa, Italy; caccamo@corfilac.it (M.C.); pasta@corfilac.it (C.P.); petriglieri@corfilac.it (R.P.); difalco@corfilac.it (A.D.); farina@corfilac.it (G.F.); belvedere@corfilac.it (G.B.); g.marino@corfilac.it (G.M.).
2- Dipartimento di Agricoltura, Alimentazione e Ambiente, University of Catania, 95123 Catania, Italy; giacomo.calandrachecco@phd.unict.it
3- Department of Food Science, Cornell University, Ithaca, NY 14853, USA; alcaine@cornell.edu
* Correspondence: cinzia.caggia@unict.it; Tel.: +39-333-1862960
ABSTRACT
This study aimed to evaluate the effect of using artisanal beers obtained from ricotta whey (scotta-based beer) during cheese affinage on the sensory properties of cheeses. For this purpose, four experimental groups of pressed cheeses were manufactured using two ripening techniques and a scotta-based brine. In detail, BB stands for experimental cheeses immersed in unsaturated beer brine; CB represents control cheeses immersed in unsaturated water brine; BWR corresponds to experimental cheeses with a washed rind using beer brine; and CWR denotes control cheeses with a washed rind using saturated water brine. The replacement of water with scotta-based beer in unsaturated brine, during cheese affinage, resulted in significant changes in the VOC profile of experimental cheeses, compared to control cheeses, with esters accounting for more than 60% of the total VOC area, imparting sweet and fruity notes. Sensory analysis revealed that beer-brined cheeses exhibited significantly different profiles (p < 0.05) across most evaluated attributes. Notably, the color of the rind and interior, as well as visual uniformity, were significantly enhanced by the beer brining, while oiliness was influenced by the ripening technique (p < 0.05) independently of the brine composition. Odor intensity and aroma complexity were markedly higher in beer-brined cheeses (p < 0.001), consistent with the migration of volatile compounds from beer into the cheese matrix. Among taste attributes, sourness, bitterness, and toasted flavor differed significantly (p < 0.05), with beer-brined cheeses perceived as less sour and more toasted. Washed-rind cheeses exhibited higher bitterness (p < 0.001), regardless of brining type. Furthermore, beer-brined cheeses showed increased hardness and plasticity, suggesting structural changes in the matrix. These findings support the potential of scotta-based beer-brining as a way to diversify cheese sensory profiles and enhance market value.
Keywords
cheese affinage; dairy by-products; beer-based brining; volatile organic compounds; sensory analysis
APPLIED SCIENCES
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