Composition and sensory analysis for quality evaluation of a typical Italian cheese: influence of ripening period

Patrizia Papetti and Angela Carelli
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Patrizia Papetti: Department of Economics, University of Cassino, Cassino, Italy
Angela Carelli: Department of Economics, University of Cassino, Cassino, Italy

Czech Journal of Food Sciences, 2013, vol. 31, issue 5, 438-444

Abstract: Caciottina massaggiata di Amaseno, a typical dairy product of the Lazio Region prepared from buffalo milk, was analysed for moisture, fat, protein, pH, and acidity content at different storage (0, 3, 6, and 9 months after production). Cheeses were also evaluated for various sensory attributes (taste, flavour, texture, and overall acceptability) during storage. We evaluated the flavour profile and acceptability of Caciottina cheeses of varying maturity using a descriptive analysis. Descriptive sensory profiles of selected cheeses were determined using a trained panel (n = 12) and an established cheese flavour sensory language. In quantitative descriptive analysis a trained panel rated the cheeses for colour, odour, taste and texture. In the affective tests the panellists evaluated the samples for overall quality. The results proved that months of production had significant effects on the sensory quality of the cheeses.

Keywords: buffalo milk cheese; chemical analyses; storage period; sensory profile; flavour (search for similar items in EconPapers)
Date: 2013
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:31:y:2013:i:5:id:447-2012-cjfs

DOI: 10.17221/447/2012-CJFS

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