Physicochemical rheological and sensory changes during ripening in habanero cheese

Authors

  • Carola Iñiguez Instituto de Investigaciones para la Industria Alimenticia ,
  • Florencio Cardoso Instituto de Investigaciones para la Industria Alimenticia ,
  • Vladimir Suárez-Solís Instituto de Investigaciones para la Industria Alimenticia ,

Keywords:

Havanero cheese, ripening, composition, rheology, sensory properties.

Abstract

The Havanero hard cheese of cow’s milk at 120 days of maturation time, had a moisture, fat dry matter and moisture without fat matter of 35,4; 43,1 y 51,3% respectively: the pH value and salt content were 5,3 and 2,1% respectively. It had a global grades of ripening 27,2% effective grade of ripening 15,8% of ripening index of 18,9% and the relation Na/Ns more than 50%. From the rheological point view this cheese showed a texture profile which corresponded to a hard type with satisfactory sensory quality.

 

 

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Published

2024-02-16

Issue

Vol. 20 No. 1 (2010)

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 in habanero cheese. (2024). Ciencia Y Tecnología De Alimentos, 20(1), 31-34. https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/664

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