Sensory analysis during ripening of Fynbo cheese salted with NaCl/KCl brine

ZORRILLA, SE; RUBIOLO, AC

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Aspen Publishers

Lugar: Maryland; Año: 1999 vol. 5 p. 251 - 254

1082-0132

Fynbo cheeses salted with the traditional amount of NaCl and with NaCl/KCl brine were evaluated for sensory characteristics over one month ripening period. Samples were tested by five member trained panel from the factory which provided cheeses. Semi-structured quantitative descriptive analysis scales were used to evaluate saltiness, bitterness, firmness and final quality. Typical values of saltiness and firmness were observed at 29 ripening days in the cheeses studied (P<0.05). Although little bitterness was detected in cheeses salted with KCl/NaCl brine, both types of cheese were considered acceptable for commercialization (P<0.05).