Reem Elkhalil
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Research Subjects
Research Interests
Reem Elkhalil has a total of 7 co-authors. Here are the top co-authors by number of shared publications:
- Carmen C. Licon
Dairy Products Technology Center, California Polytechnic State University, San Luis Obispo, CA 93407, USA
1 shared publication - Daniel Olmos
Department of Food Science and Nutrition, California State University, Fresno, CA 93740, USA
1 shared publication - Jack Adamson
Department of Chemistry, Sacramento State University, Sacramento, CA 95819, USA
1 shared publication - Justin P. Miller-Schulze
Department of Chemistry, Sacramento State University, Sacramento, CA 95819, USA
1 shared publication - Madison Atwood
Department of Chemistry, Sacramento State University, Sacramento, CA 95819, USA
1 shared publication - Miguel Angel Pedroza
Department of Wine and Viticulture, California Polytechnic State University, San Luis Obispo, CA 93407, USA
1 shared publication
Latest Publications
- Open Access
Evaluating the Influence of Two Different Red Wines on the Physicochemical Properties, Volatile Compound Profiles, and Sensory Attributes of Wine-Soaked Pressed Cheeses
This study evaluated the effects of wine-soaking on cow’s milk pressed cheese properties and developed a standardized cheesemaking procedure. Cheese was soaked in Cabernet Sauvignon and Alicante Bouschet red wines for two soaking periods of four days after the brining process. The physicochemical, microbiological, and volatile composition were evaluated, along with consumer sensory evaluation. After 60 days of ripening, wine-soaked cheeses had statistically lower salt and moisture levels, with higher protein and fat content than the unsoaked cheeses. Alicante Bouschet cheeses have a darker purple-red color than Cabernet Sauvignon. The microbiological analysis found no significant differences across treatments and samplings. The most representative volatile compounds in wine-soaked cheeses were esters and ketones. Principal Components Analysis on the volatile compounds showed a clear separation between the two wine-soaked cheeses and the control cheese. For example, Cabernet-soaked cheese had higher levels of phenylethyl alcohol and 2-phenylethyl acetate (floral aromas), while Alicante-soaked cheese was distinguished by nonanal (fruity and grassy aroma). Sensory results showed preferences for the overall liking, flavor, and rind color for the wine-soaked cheeses over the control. Consequently, a standardized recipe for wine-soaked pressed cheese was developed, along with specific parameters for the soaking process to ensure a well-received product.
Open AccessEvaluating the Influence of Two Different Red Wines on the Physicochemical Properties, Volatile Compound Profiles, and Sensory Attributes of Wine-Soaked Pressed Cheeses
This study evaluated the effects of wine-soaking on cow’s milk pressed cheese properties and developed a standardized cheesemaking procedure. Cheese was soaked in Cabernet Sauvignon and Alicante Bouschet red wines for two soaking periods of four days after the brining process. The physicochemical, microbiological, and volatile composition were evaluated, along with consumer sensory evaluation. After 60 days of ripening, wine-soaked cheeses had statistically lower salt and moisture levels, with higher protein and fat content than the unsoaked cheeses. Alicante Bouschet cheeses have a darker purple-red color than Cabernet Sauvignon. The microbiological analysis found no significant differences across treatments and samplings. The most representative volatile compounds in wine-soaked cheeses were esters and ketones. Principal Components Analysis on the volatile compounds showed a clear separation between the two wine-soaked cheeses and the control cheese. For example, Cabernet-soaked cheese had higher levels of phenylethyl alcohol and 2-phenylethyl acetate (floral aromas), while Alicante-soaked cheese was distinguished by nonanal (fruity and grassy aroma). Sensory results showed preferences for the overall liking, flavor, and rind color for the wine-soaked cheeses over the control. Consequently, a standardized recipe for wine-soaked pressed cheese was developed, along with specific parameters for the soaking process to ensure a well-received product.