INTEC   05402
INSTITUTO DE DESARROLLO TECNOLOGICO PARA LA INDUSTRIA QUIMICA
Unidad Ejecutora - UE
artículos
Título:
The influence of ripening temperature on the sensory characteristics of Reggianito Argentino cheese.
Autor/es:
SIHUFE, GUILLERMO ADRIÁN; ZORRILLA, SE; SABBAG, N.; COSTA, S.; AMELIA CATALINA RUBIOLO
Revista:
JOURNAL OF SENSORY STUDIES
Editorial:
WILEY-BLACKWELL PUBLISHING, INC
Referencias:
Año: 2010 vol. 25 p. 94 - 107
ISSN:
0887-8250
Resumen:
The effect of elevated ripening temperature on sensory characteristics of
Reggianito Argentino cheese was evaluated. Cheeses ripened at 12 or 18C and
85% relative humidity were analyzed at 62, 123 and 186 days. The sensory
characteristics of cheese samples were analyzed through a quantitative
descriptive analysis carried out by a trained sensory panel. Although the
attribute scores of cheeses ripened at 18C were different from those ripened at
12C, they did not result in atypical Reggianito sensory characteristics. Principal
component analysis showed useful groupings resulting that Reggianito
Argentino cheeses ripened at 18C during 62 days had similar sensory characteristics
to cheeses ripened at 12C during 186 days. The results obtained not
only are useful to characterize the ripening of a traditional Argentinean hard
cheese, but also to evaluate the effect of an increase of ripening temperature
on sensory characteristics of Reggianito Argentino cheese.