Physicochemical rheological and sensory characteristics in matancero cheese ripening

Authors

  • Carola Íñiguez Instituto de Investigaciones para la Industria Alimenticia ,
  • Fernando Cardoso Instituto de Investigaciones para la Industria Alimenticia ,
  • Vladimir Suárez-Soliz Instituto de Investigaciones para la Industria Alimenticia ,

Keywords:

cheese

Abstract

The semi hard Matancero cheese of whole buffalo milk and cow’s skim milk at 60 days of maturation time had a moisture, fat dry matter and moisture without fat matter of 41.2; 43.1 and 55.2%, respectively. It had a global grades of ripening 24.8% effective grade of ripening of 12.6% ripening index of 16.4% and the relation Na/Ns more than 50%. From the rheological point view this cheese showed at this time a texture profile which corresponded to semihard with satisfactory sensory quality.

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Published

2024-03-04

Issue

Vol. 19 No. 1 (2009)

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 characteristics in matancero cheese ripening. (2024). Ciencia Y Tecnología De Alimentos, 19(1), 27-31. https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/711

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