Physicochemical, rheological and sensory changes during ripening of botanica cheese
Keywords:
Botanica cheese, ripening, composition, rheology, sensory propertiesAbstract
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.