Chemical, textural and sensorial changes during the ripening of Majorero goat cheese

• Published in: International journal of dairy technology Vol. 65; no. 3; pp. 393 - 400
• Main Authors: FRESNO, MARÍA, ÁLVAREZ, SERGIO
• Format: Journal Article
• Language: English
• Published: Oxford, UK Blackwell Publishing Ltd 01.08.2012; Blackwell
• Subjects: Biological and medical sciences; Cheese; Cheese industry; Chemosensory perception; Color; Colour; Dairy products; Elasticity; Food industries; Fundamental and applied biological sciences. Psychology; Goat cheese; Goats; Hardness; Milk and cheese industries. Ice creams; Ripening; Sensorial analysis; Studies; Surface layer; Texture; Canary Islands; Spain; Ripening; Goat cheese; Sensorial analysis; Goat milk cheese; Dairy industry; Dairy product; Texture; Colour
• ISSN: 1364-727X; 1471-0307
• DOI: 10.1111/j.1471-0307.2012.00842.x

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.