SENSORIAL CHARACTERISTICS DURING RIPENING OF THE MURCIA AL VINO GOAT'S MILK CHEESE: THE EFFECT OF THE TYPE OF COAGULANT USED AND THE SIZE OF THE CHEESE |
| |
| Authors: | L TEJADA A ABELLÁN JM CAYUELA A MARTÍNEZ-CACHA |
| |
| Institution: | Departamento de Ciencias de la Salud Área de Nutrición y Tecnología de los Alimentos Universidad Católica San Antonio Campus los Jerónimos s/n. 30107 Guadalupe (Murcia), Spain |
| |
| Abstract: | The aim of the present work was to study the sensorial characteristics of Murcia al Vino cheese made with different coagulants (animal rennet and powdered vegetable coagulant obtained from cardoon Cynara cardunculus]) and of different weights (1 and 3 kg). The cheeses made with rennet showed less odor and taste intensities, a bit clearer color and were harder and grainier, but less creamy than the cheeses made with vegetable coagulant. The big cheeses were characterized by high wine odor, acid odor, wine taste, bitter taste, acid taste, and number, size and distribution of eyes notes. The small cheeses were distinguished by a high overall taste intensity, hardness, overall odor intensity, color, saltiness and graininess. Most of the sensorial characteristics were affected by the ripening time of the cheeses. |
| |
| Keywords: | |
|
|
