Chemical, Physical, and Sensorial Characteristics of “Terrincho” Ewe Cheese: Changes During Ripening and Intravarietal Comparison

• Published in: Journal of dairy science 2004-02, Vol.87 (2), p.249-257
• Main Authors: Pinho, O., Mendes, E., Alves, M.M., Ferreira, I.M.P.L.V.O.
• Format: Article
• Language: English
• Subjects: Analysis of Variance; Animal productions; Animals; Biological and medical sciences; Cheese - analysis; cheese ripening; cheeses; Chemical Phenomena; Chemistry, Physical; Color; ewe cheese; ewe milk; Female; Food Handling - methods; Food industries; food quality; Fundamental and applied biological sciences. Psychology; Milk and cheese industries. Ice creams; provenance; raw milk; ripening; Sensation; sensory evaluation; Sheep; Terrestrial animal productions; texture; texture profile analysis; Time Factors; Vertebrates
• ISSN: 0022-0302; 1525-3198
• DOI: 10.3168/jds.s0022-0302(04)73163-x

The objectives of this study were to monitor the changes in chemical [moisture, acidity, pH, and water activity (aw)] and physical (color and texture) parameters of “Terrincho” ewe cheese during 60 d of ripening, and to determine the correlations between the changes in instrumental texture and color parameters and the ripening time of the product. Intravarietal comparison of Terrincho ewe cheese from 5 different dairy plants was performed by evaluation of mechanical parameters from texture profile analysis (TPA) and color parameters in terms of CIELAB color space (L*, a*, and b*). In addition to mechanical and color tests, composition analyses and sensory tests were performed. The results were evaluated with statistical methods (single valued and multivariate analysis). During the first 20 d of ripening, an increase in hardness, fracturability, gumminess, chewiness, and yellowness occurred. Simultaneously, adhesiveness, resilience, L* (inside cheese, “i” and external “e”), and cohesiveness decreased. After 20 d of ripening hardness, fracturability, gumminess, and chewiness decreased and cohesiveness increased. The ripening time of Terrincho cheeses can be estimated with 6 variables: L* (external, e), L* (i), b* (inside cheese, i), hardness, a* (i), chewiness, and a constant. The estimation error was 4.2 d. Evaluation of composition, pH, texture profile analyses, color, and related sensory characteristics of Terrincho cheeses from 5 different dairy plants (with 30 d of ripening) revealed correlations between these parameters.