Sensory analysis during ripening of Fynbo cheese salted with NaCl/KCl brine

被引：4

作者：

Zorrilla, SE ^{[1
]}

Rubiolo, AC ^{[1
]}

机构：

[1] Univ Nacl Litoral, CONICET, Inst Desarrollo Tecnol Ind Quim, RA-3000 Santa Fe, Argentina

来源：

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL | 1999年 / 5卷 / 03期

关键词：

Fynbo cheese; sensory analysis; ripening; salt;

D O I：

10.1177/108201329900500308

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

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-structured 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).

引用

页码：251 / 254

页数：4

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