Influence of the starter cultures and ripening on the physicochemical and sensory characteristics of Serro artisanal cheese
This study evaluated the influence of ripening time on the physicochemical properties and sensory acceptability of artisanal cheese from the Serro region (SAC), produced with different endogenous starter cultures (“pingo” and “rala”) and ripened under two different conditions (room temperature witho...
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| Published in: | International journal of gastronomy and food science Vol. 24; p. 100331 |
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| Main Authors: | , , , , , |
| Format: | Journal Article |
| Language: | English |
| Published: |
Elsevier B.V
01-07-2021
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| Subjects: | |
| Online Access: | Get full text |
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| Summary: | This study evaluated the influence of ripening time on the physicochemical properties and sensory acceptability of artisanal cheese from the Serro region (SAC), produced with different endogenous starter cultures (“pingo” and “rala”) and ripened under two different conditions (room temperature without packing and 8 °C with vacuum-packed). The acceptability test was conducted at five ripening times with untrained judges (regular cheese consumers). Judges over 35 years old had 2.3-fold higher odds of liking cheese than judges from 22 to 35 and 2.7-fold higher odds than judges from 18 to 21 years. Males had almost two times higher odds of enjoyment than females. Cheeses produced with the pingo culture were more likely to be accepted by the judges than cheeses produced with rala culture, but only up to 17 days of ripening. Vacuum-packed cheese ripened at 8 °C was almost three times more likely to be accepted than unpackaged cheese ripened at room temperature. There were no significant variations in pH, acidity, moisture, and salt contents of cheeses produced with different starter cultures. Salt-in-moisture did not differ between starter cultures and ripening conditions. The SAC ripening conditions had a greater influence on sensory acceptability than the endogenous cultures used in manufacturing.
•Endogenous starter culture did not alter sensory acceptability after 24 days of ripening.•Sensory acceptability was affected more by ripening conditions than by starter culture.•The endogenous culture did not modify physicochemical characteristics during ripening. |
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| ISSN: | 1878-450X 1878-4518 |
| DOI: | 10.1016/j.ijgfs.2021.100331 |