The influence of ripening temperature on the sensory characteristics of Reggianito Argentino cheese.

SIHUFE, GUILLERMO ADRIÁN; ZORRILLA, SE; SABBAG, N.; COSTA, S.; AMELIA CATALINA RUBIOLO

JOURNAL OF SENSORY STUDIES

WILEY-BLACKWELL PUBLISHING, INC

Año: 2010 vol. 25 p. 94 - 107

0887-8250

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.