CHANGES IN CHEMICAL, SENSORY AND RHEOLOGICAL CHARACTERISTICS OF MANCHEGO CHEESES DURING RIPENING |
| |
| Authors: | MIGUEL ANGEL GONZÁ LEZ-VIÑ AS,JUSTA POVEDA,ANTONIA GARCÍ A RUIZ,LOURDES CABEZAS |
| |
| Affiliation: | Department of Analytical Chemistry and Food Technology Faculty of Chemistry University of Castilla-La Mancha Campus Universitario s/n 13071 Ciudad Real, Spain |
| |
| Abstract: | Manchego cheese is a high-fat pressed ewe's-milk cheese made in Castilla-La Mancha (Spain) and produced by enzymatic coagulation. The minimum ripening time before marketing required by the Regulatory Board of the Manchego Cheese Appellation of Origin is 60 days.
This paper describes the physicochemical, proteolysis, sensory and texture characteristics of Manchego cheese, and the degree of homogeneity of cheeses made under the Manchego Appellation of Origin. The data gathered in this study indicate that sensory and instrumental analysis are useful tools for detecting changes in Manchego cheese during ripening. These changes were first detected by the instrumental analysis (2 months). The panelists detected differences after 4 months' ripening in all the factories. With physicochemical analysis, on the other hand, longer ripening times (6–8 months) are required before such changes become appreciated. |
| |
| Keywords: | |
|
|
