ssigning the second preceded by Ladhidh Camembert

ssigning the secondpreceded by Ladhidh CamembertB. And finally, cheese specialtiesshown in Figure III( P > 0.05 ) among the five analyzed and that these productsTable III -6).Rating hedonic appreciation for the five specialtiescheeseResults and Discussion64samples) is 19, There was nos cheese (A and E). For other pairssignificantcheese in orderour specialtyencoded by the letter E,C and D are classifiedIII -13 . The results ofhighlightABCDEResults and Discussion65Table III -6. Representation of the five specialty cheeses analyzed in homogeneous groupsby Tukey's test (HSD )specialtiescheeseaverageestimatedgroupsA 4,336 AA 4,118 BC 4.127 AD 4.218 AE 4.764 A3.3.1 . Sensory profiles cheese specialties analyzedFigure III -14 gathers sensory profiles cheese specialties ( Metija (A )Peasant (B ) Quisto (C ) Cheezy (D) and Ladhidh Camembert (E) ) involved in the analysissensory . We note that the panelists tasting perceive thatsensory parameters describing the texture and smell are the most intense . Unliketaste, we note a low intensity for each of the descriptors.It is clear that the specialty cheese Metija has a sliceable texture, butas a brittle texture and color considered better . By cons , our product had aless liquid texture and low spreadability . The zones shown in the Acceptabilitydatasets sensory profiles by gray color, to indicate that LadhidhCamembert is more appreciated by the tasters with the organoleptic characteristicsintense . By cons , other products are too limited acceptability due to arealow intensities descriptors texture, taste , color and odor .Figure III -14. Sensory profiles cheese specialties analyzedThe ANOVA on the ratings of the sliceable texture and brittle texture confirms thesignificant difference ( p < 0.05) between the cheese specialties , and panel membersput in line for award top marks for Metija . The latter showeda color that was appreciated and considered superior by most of the panel members( Table III -7 ) .Table III -7. Analysis of differences by Tukey's test (HSD ) across specialtiessliceable cheese in texture, brittle texture and color ( with an interval of95% confidence )Average estimated attribute GroupsSliceable texture A 7,222 AE sliceable texture 6.820 ASliceable texture D 6.667 ASliceable texture C 6,222 ASliceable texture B 3,333 BA brittle texture 6.667 ABrittle texture D 6000 ABrittle texture A B C 5,333Brittle texture A B E 4,548Brittle texture B 3,111 BColor A 7,222 AE 7000 A colorColor A 6,000 BColor C 4,889 BColor B 3,889 BFor the notation of liquid texture and spreadable texture, table analysisof variance ( ANOVA ) showed that the difference was significant ( p < 0.05 ) a specialtycheese to another while admitting that Metija had a less brittle texture andless spreadable ( Table III -8 ) .Results and Discussion68Table III -8. Analysis of differences by Tukey's test (HSD ) across specialtiescheese on the liquid texture and spreadable texture (with a confidence interval of 95%)attributeaverageestimatedgroupsLiquid texture B 7000 ALiquid Texture C 4.556 BE liquid texture 4.465 BLiquid texture D 3,778 BLiquid texture A 3.667 BA spreadable texture B 8,000Spreadable texture A B C 6,222Spreadable texture D 6000 A BSpreadable texture 5.925 E A BSpreadable texture A 5,444 BFurthermore , according to analysis of variance ( ANOVA) , it seems that not Metijanot show significant differences ( p> 0.05) in terms of taste ( bitter , pungent,sweet, salty and acid) and odor. Descriptors of taste and smell which notesare particularly low , the panel does not allow to differentiate the products sosignificant. This can be explained by small differences between products on these perceptions.Both organoleptic characteristics ( smell and taste ) can be combined onall products analyzed, and this can be confirmed in Table III -9, which shows the distributioninto one homogeneous group of subjects opinions of the panel.Results and Discussion69Table III -9. Analysis of differences by Tukey's test (HSD ) across specialtiescheese to taste ( bitter, pungent , salty acid and sweet) and the smell ( with an interval of95% confidence )attributeaverageestimatedAttribute groupsaverageestimatedgroupsA bitter taste E 2,486 E 4,111 A Salty tasteA bitter taste C 2.444 A 4.333 A Salty tasteA bitter taste salty D 1.778 D 4.222 AA bitter taste salty C 1,444 A 4,111 AA bitter taste B 1,444 B 4,111 A Salty tastePungency A 3,222 B 2,123 E A Sour TastePungency E A 2,234 B 1,667 A Sour TastePungency D A 1.444 A 1.556 A Sour TastePungency C 1.222 C 1.444 A Taste A acidPungency A 1,000 A 1,333 A Sour Taste DTaste sweet odor E B A 5.778 5.887 AA sweet taste C 4.333 A 5.444 A SmellA sweet taste Odor D E 4.136 5.222 AA sweet taste Odor C D 4,000 4,778 AA sweet taste A 3,778 B 3,778 A Smell3.3.2 . Correlation TestThe principal component analysis (PCA) is a statistical technique forreducing a complex system correlations smaller number of dimensions . The goal hereto visualize the correlation between the parameters and physicochemical parameterssensory .The principal component analysis (PCA ) shows that certain characteristicsare correlated with sensory physicochemical parameters ( Figure III - 15 ) .Results and Discussion70Figure III -15. Principal component analysis (PCA) of the main featuressensory and physicochemical (with a significance level of 0.05)A significant negative correlation ( r = - 0.945 ) ( Table III -10 ) was observedSensory testing in between sliceable texture and appearance of the rateproteins . This correlation can be explained by aggregation of casein giving an appearancecrumbly dough cheese specialty reducing its tranchabilité . As against the rate ofprotein is positively correlated significantly (r = 0.999 ) with spreadability ;When the protein concentration increases, the strength of the gel also increases whilewater loss decreases. The strength of the gels expressed by both the strength and the spreadability ofOut increase depending on the protein concentration due to an increase of theintercation probability of proteins and the formation of a denser network ( BAU et al.1985) . Furthermore , at high protein concentrations , there would be a network formationgelled with tight mesh and smaller pores that can hold more strongly I open water( WOODWARD COTTERILL and 1986) , resulting in a decrease in the amountwater expelled. According to data from the literature ( HOKES et al , 1989 . MARSHALL , 1990), thespreadability of cheese specialties increases with increasing content of caseinates ,and rennet casein remains favorite despite its insolubility ( McCarthy, 1990).pHsolidshumidityshorteningMG / ESproteinsashesflowsliceable textureliquid texturespreadable texturebrittle texturebitter tastepungencysweetnesssalty tastesour tastecolorodor-15-10-5051015-20 -15 -10 -5 0 5 10 15 20F2 ( 32.78% )F1 ( 67.22 %)Biplot ( axes F1 and F2 : 100.00% )Results and Discussion71The correlation matrix given in Table III -10 shows a significantlypositive correlation ( r = 0.923 ) between the pH and spreadability ; by increasing the pH in the vicinity6 , the protein-protein interactions as well as protein and water give risecheese texture too soft and elastic ( KAHARADIAN 1984; LEE Klostermeyer ,2001) . On the other hand , the pH is negatively correlated ( r = - 0.888 ) with the appearance of brittletexture , as by lowering the pH in the vicinity of 5 , a product is obtained resulting friable texturethe weakening of protein-protein interactions and protein - water, but possessesHowever good storage characteristics and presents no risk of separationfat ( Shimp , 1985) . The latter in turn is negatively correlated withaspect brittle texture significantly (r = - .976 ) ; reducing the rate offat , the fat globules of number surrounded by the membrane casein micelleswill be reduced which increases the degree of aggregation of proteins and the texture becomes morebrittle. In the same context , Stampanoni and NOBLE (1991 ) reported that the ratehigh fat content in cheese specialties promote stickiness , whichexplains the negative correlation (r = - 0.844 ) between the rate of fat and flow.A significant negative correlation ( r = - 0.995 ) was observed between the particularmoisture and brittle texture but remains positive rate (r = 0.953 ) with the flow, it canbe explained by the plasticizing effect of the water contained in the cheese product ; thedecrease in water content leads to poor hydration of the proteins and gives a pasteless elastic and more susceptible to breaking forces ( PEREIRA et al . 2001).MG / ES report can condition to turn the consistency of cheese specialties .A negative correlation (r = - 0.995 ) was observed between the liquid texture and MG / ES reportthanks to the lubricating effect of the fat to give a viscous product , but alsoincreasing the solids content results in a hardening of the paste ( GREEN et al , 1986. ;EYMERY and PANGBORN , 1988). Moreover , it shows the ACP is to be noted that the textureliquid is negatively correlated with the rate of mineral masters ; these last compoundsessentially of calcium, potassium and sodium may play a very important rolein the formation of the protein structure by forming bridges between casein micelles( McARTAIN et al , 2003 . SPAGNUOLO et al, 2005 . ) .Descriptors appariassent taste with significant correlations withphysicochemical parameters , changes in the salty taste can be attributed to rateash in the product (r = - 0.999 ), which provide a more intense and undesirable salty taste byconsumer with increased content of minerals that are essentiallysalts such as NaCl .Results and Discussion72As regards the smell , we note the presence of a negative correlation with therate of the fat to the lipophilic nature of volatile compounds responsible forsmell which tend to concentrate in the fat. But also , the intensity of the smellincreases ( and is poorly appreciated by consumers ) with the increase of the materialoily and oxidation reactions resulting in the production of volatile compounds such asthe n -methyl ketone , lactones , esters , alcohols and aldehydes ( Urbach 1993 and FOXWALLACE, 1997).The principal component analysis allows to identify the color ofcheese specialties is strongly related to moisture and protein content.The darkening can be explained by reactions of the non- enzymatic browning( Maillard reactions ) that occur in the cheese during the heat treatment .Lowering the water activity (Aw ) of cheese together with a reduction in the amountFree water could promote browning reactions by concentrating the substances involvedin these reactions . The presence of reducing sugars such as lactose or carbonyl compoundsderivatives of lipid oxidation may cause the Maillard reaction that occursduring heat treatment or storage ( CHETTEL et al. , 1985).Table III -10. Matrix of correlation ( Pearson ( n ) ) between the physicochemical parameters andsensory parameterspH ES H MG MG / ES Pr ashSliceable texture -0.780 -0.491 0.505 -0.196 0.338 -0.945 * 0.102Liquid texture -0.226 -0.572 0.559 -0.799 -0.995 * 0.115 -0.941 *Spreadable texture 0.923 * 0.714 -0.725 0.460 -0.063 0.999 * 0.178Brittle texture -0.888 0.994 * -0.995 * -0.976 * -0.724 -0.682 -0.868Bitter taste -0.101 -0.463 0.449 -0.716 -0.973 0.240 -0.890Pungency -0.199 -0.548 0.535 -0.781 -0.991 0.143 -0.931Sweet taste 0.362 -0.010 -0.006 -0.321 -0.763 0.655 -0.586Taste salty -0.553 -0.823 0.814 -0.959 -0.968 -0.240 -0.999 *Sour Taste -0.662 -0.893 0.886 -0.989 -0.924 -0.371 -0.989Color -0.293 -0.937 0.943 -0.782 -0.349 -0.933 -0.563Smell -0.508 -0.792 0.782 -0.943 * -0.980 -0.189 -0.599Flow -0.782 -0.958 * 0.953 * -0.844 * 0.655 -0.527 -0.948 ** Values ​​are significantly different at a level of 0 alpha = 0.05 significanceResults and Discussion73conclusionThe triangle test revealed that our product Metija characterized by the presence ofcrosslinked starch is significantly different from other cheese specialties whose formuladoes not contain starch . The test of rank order , in turn shows that Metija isclassified and may be preferred by the consumer for these significant sensory qualities .As for the results of the ANOVA and correlation test , they reveal that the addition ofcrosslinked starch in the form of specialty cheese Metija could influencesubstantially the texture, making it more brittle and sliceable . But also textureless spreadable liquid and less can be obtained when the partial substitution of the materialmilk protein with cross-linked starch . The appearance of this type of cheese can be improved byadding starch crosslinked by giving it a more attractive color . this substitutiondoes not induce significant changes in taste ( bitter , pungent, sweet, salty and sour )and odor .CONCLUSION AND GENERALOUTLOOK74GENERAL CONCLUSION AND PERSPECTIVESThis study was conducted with the aim of assessing the quality of proprietarycheese and determine the impact of partial substitution of milk proteins bycrosslinked starch on the viscosity and flow properties and the texture of aspecialty cheese to a better understanding of the physicochemical phenomenaoccurring during the melting of cheeses and their influences on the sensory characteristicsof finished product .In this study, we achieved a number of goals that weset at the beginning of our work.We have on the one hand follow the evolution of physicochemical parameters duringmanufacturing process of the two cheese specialties Metija Ladhidh and Camembert inDairy Beni Tamou Blida . For the first specialty cheese , monitoring was conductedafter four stages of production; in the mixer , after precooking afterUHT heat treatment in the finished and finally to the output of the conditioner product . regardingLadhidh Camembert , three stages were fixed ; after grinding after curing and at the output ofthe conditioner .In the first part of the results, it was found that the pH tends to decrease during themanufacturing process of two cheese specialties , but the free water contained in the producthas an influence on the environment by inducing the ionisation of complex phosphatecalcium and different amino acid functional groups and therefore a slightincreasing the pH during cooking of the pulp was observed , which can give the openingkneaders too soft dough. This parameter reaches a value of 5.67 and 5.97 Metijafor Ladhidh Camembert in the finished product .For the solids , there is in turn subject to a sharp decrease due to injectionsubstantial quantities of water resulting in a liquid texture to the finished product .General conclusion and perspectives75During the operation of creaming , lower rate of fat is clearlynoticed. Thereafter, it is maintained at a stable level after UHT treatment Metijaand after cooking for Ladhidh Camembert . This gives as a result a decrease inMG / ES report that characterizes the finished product; it was 51.2% and 44% for Metija and LadhidhCamembert respectively .The protein , the rate of salt and ash were determined inEnd Products . For Metija , we recorded rate of 15.50 % , 0.6% and 4.365 % forprotein, ash and NaCl respectively . For Ladhidh Camembert , werecorded rate 17.30 % , 0.75 % and 3.808 % for the protein, ash and NaClrespectively .During the steps of manufacturing the cheese product , the starch content in theformula suffered the effect of hydrothermal treatment and shear forcesmechanical , resulting in morphological and textural changes of grainsstarch .In the presence of a water content , accompanied by heat treatment of 90 ° Cduring precooking (above the gelatinization temperature of the starch temperaturenative origin ) swelling granules of crosslinked starch occurs and increases their volumedue to the absorption of water . This swelling of the starch granules is accompanied by a lossthe crystal structure : the irreversible gelatinization but without having thesolubilization of granular contents . It seems that the starch grains have reached the stage ofoptimum cooking with a creamy appearance and a high viscosity.In addition , microscopic observation revealed the existence of some granules burst .The fragmentation of crosslinked starch granules could be justified by the constraintsby heat treatment ( UHT at 138 ° C for 3 seconds ) , but also by forcesshear and reduced acidity. The starch grains have reached the stage in overfiregiving a gelatinous texture . Out of the starch granules may cause a decrease inviscosity of the cheese paste but also the phenomenon of seepage in case of storagefinished product.The partial substitution of casein by crosslinked starch resulted in an increasethe apparent viscosity of the cheese paste . During the manufacturing process of the specialtycheese , crosslinked starch began competing with casein for the absorption of water ,General conclusion and perspectives76limiting the hydration capacity of the casein and the fat emulsified . specialtycheese obtained had a higher viscosity , less cohesion and the ability toreduced compared to the second product which contained no redesign of the cross-linked starch .The results of the sensory analysis showed through the triangular testcheese specialty in which the crosslinked starch was added in an amount of 3 % wasSignificantly different relative to one another without cheese specialty crosslinked starch .Our product has been positioned in second among five specialty cheeses analyzedduring the test of rank order . The hedonic test highlights our product withbest ratings for sliceable texture and brittle texture but also for its color andthe difference was significant due to the positive effect of starch crosslinked on descriptorsprecedents. By cons , our product had a little liquid texture and low spreadability .No significant differences were reported in terms of taste ( bitter , pungent, sweet,and acid salt ) and the odor, said partial substitution of the starch by caseincrosslinked does not change the characteristics of taste and smell.The principal component analysis has established links of correlation betweenphysicochemical parameters and sensory characteristics. The pH correlatespositive ( r = 0.923 ) with the spreadability of the texture . The protein is negativelycorrelated with tranchabilité texture (r = - 0.945 ) and positively correlated with the spreadability(r = 0.999 ) . The ratio of the solids content and the fat acting oppositely onbrittle texture . The water has a plasticising effect , the decrease of its content resulted in the increasethe rate of the solids to give a cheese product more brittle texture , where thepositive correlation (r = 0.994 ) . As the fat , its rate is negatively correlated withbreaking the texture descriptor ( r = - 0.976 ) . The odor intensity increases (and will hurtappreciated by the consumer ) with the increase of the fat andlipolysis resulting in the production of volatile compounds.In this work , experimental approaches have touched on different axes. weare aware of the modest share of this contribution , but it is only the beginning of along-term work . This research topic addressed in this work is still verylimited and could be the starting point to consider certain objectives such as the usea starch with a higher degree of crosslinking and a greater resistance to stressesheat treatment and shear forces on the one hand , and the optimization of the dosecross-linked starch which may substitute a casein other.