Characterization of artisanal Bangladeshi Austagram cheese: physicochemical, colour, textural, sensorial, and functional properties

Abstract

While most characterization studies on artisanal cheese focus on specific aspects (e.g. reported only physicochemical properties/sensory/texture/microbiological profile), the aim of the present investigation is to provide a comprehensive characterization of artisanal Austagram cheese in order to preserve the heritage and safeguard the distinctive characteristics. This study was conducted to establish a general profile of Austagram cheese viz. physicochemical properties, texture, colour and sensory profile, consumer acceptability, and functional properties. Eight samples from different manufacturers were collected and analyzed in triplicate. Variations in pH (4.42–4.86), water activity (0.90–0.96), moisture (41.83–48.9 %), fat (23–28%), protein (21.97–30.75 %), ash (2.03–4.51 %), and functional properties (11.56–49.41 % meltability) were observed. In colour profile, lightness (L∗) coordinate ranged from 75.08 to 85.27, while texture profile analysis indicated hardness value between 1.32 and 3.551 N. Thirteen descriptors were developed for the sensory evaluation and all varied (p < 0.05) among the cheese samples. Laboratory-made cheese and native tract brand–2 attained the highest overall acceptability score (8.0 and 8.25, respectively on 9; p < 0.01) and had higher scores for flavor, sweetness, porosity, and pore size. The considerable variations among the cheese samples can be attributed to milk quality and manufacturing techniques. In conclusion, the parameters used to characterize Austagram cheese will strongly assist in the process of requesting its appellation of origin and further research.