Influence of technology and ripening on textural and sensory properties of vacuum packaged ewe's cheese
2016
Alessandra Del Caro | Costantino Fadda | Anna Maria Sanguinetti | Maria Giovanna Carboni | Giuliano Pinna | Tormod Naes | Elena Menichelli | Antonio Piga
The effect of curd cooking temperature (40 and 42°C), pressing, and ripening on textural and sensory properties of vacuum packaged semi-cooked ewe's milk cheese was studied. Chemical and microbiological analyses, colour, texture, and sensory characteristics were determined. Curd cooking temperature and pressing influenced aw, moisture and salt-in-moisture content. Texture parameters were partially modified by pressing. On the contrary, cooking temperature resulted mainly in changes of cheese colour. Storage time was the most important factor in changing cheese characteristics, including sensory characteristics, whereas an increase of bitter aftertaste was observed during storage, likely due to packaging in a plastic pouch.
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