INVESTIGADORES
ZORRILLA Susana
artículos
Título:
Effect of elevated initial ripening temperature on the sensory characteristics of Reggianito cheese
Autor/es:
CERUTI, JR; ZORRILLA, SE; SABBAG, NG; COSTA, SC; SIHUFE, GA
Revista:
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
Editorial:
WILEY-BLACKWELL PUBLISHING, INC
Referencias:
Lugar: Londres; Año: 2014 vol. 67 p. 539 - 546
ISSN:
1364-727X
Resumen:
The effects of elevated initial ripening
temperature on sensory characteristics of Reggianito cheese were evaluated
considering different temperature-time combinations. Control cheeses stored at
12 ºC for 6 months and experimental
cheeses stored at 20 ºC for 2 or 4 weeks then at 12 ºC up to 6 months, were
analyzed at 61, 124, and 180 days of ripening by physicochemical, microbiological,
and quantitative descriptive analysis. The use of an initial elevated ripening
temperature results in controlled and limited changes on mesophilic
lactobacilli growth and in a mild acceleration of the sensory characteristic
development of Reggianito cheese.
