This Article Full Text (PDF) References Alert me when this article is cited Alert me if a correction is posted Services Email this article to a friend Similar articles in this journal Alert me to new issues of the journal Add to Saved Citations Download to citation manager Request Permissions Request Reprints Add to My Marked Citations Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Zorrilla, S.E. Articles by Rubiolo, A.C. Search for Related Content Social Bookmarking                   What's this?

Note. Sensory analysis during ripening of Fynbo cheese salted with NaCl / KCl brine / Nota. Evaluación sensorial durante la maduracion de queso Fynbo salado con una disolución de NaCl / KCl

Instituto de Desarrollo Tecnológico para la Industria Química (INTEC), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)-Universidad Nacional del Litoral (UNL), Güemes 3450, (3000) Santa Fe, Argentina

A.C. Rubiolo

Instituto de Desarrollo Tecnológico para la Industria Química (INTEC), Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)-Universidad Nacional del Litoral (UNL), Güemes 3450, (3000) Santa Fe, Argentina

Fynbo cheeses salted with NaCl and with NaCl/KCl brine were evaluated for sensory characteristics over one month of ripening period. Samples were tested by a trained five-member panel. Semi-struc tured quantitative descriptive analysis scales were used to evaluate saltiness, bitterness, firmness and final quality. Typical values of saltiness and firmness were observed at 29 ripening days in the cheeses studied (p < 0.05). Although slight bitterness was detected in cheeses salted with KCl/NaCl brine, both types of cheese were considered acceptable for commercialization (p < 0.05).

Key Words: Fynbo cheese • sensory analysis • ripening • salt

CiteULike    Connotea    Del.icio.us    Digg    Reddit    Technorati    What's this?