INVESTIGADORES
SIHUFE Guillermo Adrian
artículos
Título:
The influence of ripening temperature on the sensory characteristics of Reggianito Argentino cheese
Autor/es:
SIHUFE G. A.; ZORRILLA S. E.; SABBAG N. G.; COSTA S. C.; RUBIOLO A. C.
Revista:
JOURNAL OF SENSORY STUDIES
Editorial:
Elsevier
Referencias:
Año: 2010 vol. 25 p. 94 - 107
ISSN:
0887-8250
Resumen:
The effect of elevated ripening temperature on sensory characteristics of Reggianito Argentino cheese was evaluated. Cheeses ripened at 12 or 18 °C 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 18 °C were different from those ripened at 12 °C, they did not result in atypical Reggianito sensory characteristics. Principal Component Analysis showed useful groupings resulting that Reggianito Argentino cheeses ripened at 18 °C during 62 days had similar sensory characteristics to cheeses ripened at 12 °C 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.