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Chemical, textural and sensorial changes during the ripening of Majorero goat cheese
Author(s) -
FRESNO MARÍA,
ÁLVAREZ SERGIO
Publication year - 2012
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2012.00842.x
Subject(s) - ripening , aroma , food science , chemistry , flavor , cheese ripening
Majorero cheeses from six producers were analysed for basic physicochemical, textural, colour and sensorial characteristics. These analyses took place at different stages of the ripening process, from 15 to 90 days. The basic composition and the texture attributes of Majorero cheese changed significantly during the storage period ( P < 0.001). Fracturability, hardness, adhesiveness and gumminess increased from 15 to 90 days of ripening while elasticity decreased. Furthermore, ripening time affected most of the sensory parameters analysed ( P < 0.05): as the cheeses matured and became drier, there was an increase in roughness and elasticity in addition to odour and aroma intensity.