Physicochemical rheological and sensory changes during ripening in habanero cheese

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.