Caracterización del perfil sensorial del quesillo, queso de pasta hilada tradicional del noroeste argentino.

OLISZEWSKI R.; NIETO I.G.; BRAGA E.S.; AIMAR B.N.; KARLEN J.; PICOTTI J.H.; NUÑEZ M.S.

Cordoba

Congreso; IV Congreso Internacional de Ciencia y Tecnologia de los Alimentos; 2012

Ministerio de Ciencia y Tecnologia de Cordoba

Quesillo is a traditional fresh pasta filata cheese from Argentina northwestern. In the last ten years its elaboration technology was studied and standardized in IRAM Standards. However there is little information about its sensory profile. The aim of this study was to characterize the sensory profile of Quesillo to provide another contribution to the definition of the product. A panel composed 15 members used the Methodology Quantitative Descriptive Analysis to describe and quantify the intensity of those in the cheese studied.Continuous scales were employed increased from 1 to 7. The results show the following Quesillo profile: 1)Appearance: a)Shape: elongated and smooth; b)Surface: smooth, without bark; c)Uniformity of color: white to yellowish white, uniform; d)External brightness: mid; e)Mass uniformity: without openings or eyes; f)Exudate: mild; 2)Flavor: a)Typical odor intensity: 2.0-3.0; b)Typicality odor: lactic; c)Typical flavor intensity: 3.0-4.0; d)Typicality aroma: lactic characteristic; e)Sweet: 2.0-3.0; f)Salt: maximum 3.0; g)Acid: 3.0-4.0; h)Bitter: no; i)Spicy: no; j)Other sensations: no; k)Persistence: 2.0; 3)Texture: a)Elasticity: 2.0; b) Manual woodiness: 4.0-6.0; c)Firmness or hardness: 3.0; d)Adhesion: 1.0; e)Solubility: 2.0; f)Printing moisture: 5.0; g)Woodiness in mouth: 3.0-4.0; typical cheese from Tucumán and Argentina northwestern. The profile obtained will serve as background for use in competitions to train sensory panel and set process control parameters and product quality.