INTEC 05402
INSTITUTO DE DESARROLLO TECNOLOGICO PARA LA INDUSTRIA QUIMICA
Unidad Ejecutora - UE
artículos
Título:
Effect of increased initial ripening temperature on the sensory characteristics of Reggianito cheese
Autor/es:
SIHUFE, GUILLERMO A.; ZORRILLA, SUSANA E.; SABBAG, NORA G.; COSTA, SILVIA C.; CERUTI, ROBERTO J.
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 increased initial ripening temperature on the sensory characteristics of Reggianito cheese were evaluated in relation to different temperature?time combinations. Control cheeses stored at 12°C for 6 months and experimental cheeses stored at 20°C for 2 or 4 weeks then at 12°C up to 6 months were analysed at 61, 124, and 180 days of ripening by physicochemical, microbiological and quantitative descriptive analysis. The use of an initial increased 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.
