SIHUFE Guillermo Adrian
Effect of increased initial ripening temperature on the sensory characteristics of Reggianito cheese
CERUTI R. J.; ZORRILLA S. E.; SABBAG N. G.; COSTA S. C.; SIHUFE G. A.
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
WILEY-BLACKWELL PUBLISHING, INC
Lugar: Londres; Año: 2014 vol. 67 p. 539 - 546
The effects of increased initial ripening temperature on sensory characteristics of Reggianito cheesewere evaluated considering different temperature?time combinations. Control cheeses stored at12 °C for 6 months and experimental cheeses stored at 20 °C for 2 or 4 weeks then at 12 °C up to6 months were analysed at 61, 124, and 180 days of ripening by physicochemical, microbiologicaland quantitative descriptive analysis. The use of an initial increased ripening temperature results incontrolled and limited changes on mesophilic lactobacilli growth and in a mild acceleration of thesensory characteristic development of Reggianito cheese.