Physicochemical, rheological and sensory changes during ripening of botanica cheese

Authors

  • Carola Íñiguez Instituto de Investigaciones para la Industria Alimenticia
  • Aniely M'Boumba Instituto de Investigaciones para la Industria Alimenticia
  • Vladimir Suárez-Soliz Instituto de Investigaciones para la Industria Alimenticia
  • Fernando Cardoso Instituto de Investigaciones para la Industria Alimenticia
  • Roger de Hombre Morgado Instituto de Investigaciones para la Industria Alimenticia

Keywords:

Botanica cheese, ripening, composition, rheology, sensory properties

Abstract

The semihard Botanica cheese of whole buffalo milk at 30 days of maturation time had a moisture, fat dry matter and moisture without fat matter of 41.2; 49,5 and 57.9%, respectively. The pH value and salt content were 5.5 and 2.6% respectively. It had a global grades of ripening 23.6% effective grade of ripening of 11.1%, ripening index of 17.1% and Na/Ns ratio was 46.7%. From the reological point of view, this cheese showed at this time a texture profile which corresponded to a semihard with satisfactory sensory quality.

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Published

2023-12-21

Issue

Vol. 22 No. 3 (2012)

Section

Original articles

License

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Physicochemical, rheological and sensory changes during ripening of botanica cheese. (2023). Ciencia Y Tecnología De Alimentos, 22(3), 44-47. https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/561

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