Physicochemical rheological and sensory characteristics in matancero cheese ripening

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.