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Evolution during Three Ripening Stages of Évora Cheese
Graça P Carvalho1, Rute Santos1,2,3, Anabela Fino1
1Polytechnic Institute of Portalegre, Agrarian School of Elvas, 7350-092 Elvas, Portugal.
Foods (Basel, Switzerland)
|August 23, 2020
Summary
Ripening duration significantly impacts Évora cheese PDO characteristics. Longer ripening enhances sensory attributes like texture and flavor intensity, without affecting overall consumer acceptance.
Area of Science:
- Food Science
- Dairy Science
- Sensory Analysis
Background:
- Évora cheese PDO exhibits variability affecting consumer choice.
- Understanding ripening's impact is crucial for quality control.
Purpose of the Study:
- To investigate the effect of ripening duration on Évora cheese PDO.
- To correlate sensory and chemical changes during ripening.
Main Methods:
- Sensory evaluation by a trained panel.
- Chemical analyses (pH, moisture, NaCl, aw, salt-in-moisture).
- Controlled ripening conditions (30, 60, 120 days).
Main Results:
- Significant differences in sensory and chemical profiles across ripening stages.
- Longer ripening (120 days) led to lower pH, moisture, aw, and higher salt-in-moisture.
- Improved scores for hardness, crust color, aroma, taste, and texture with extended ripening.
Conclusions:
- Ripeness degree influences Évora cheese PDO's physical, chemical, and sensory properties.
- Consumer acceptance remains high across different ripening stages.
- Controlled ripening can optimize cheese characteristics.
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