Seasonal variation in microbiological, chemical, textural and sensory characteristics during ripening of raw ewes' milk Castellano cheese
Fifteen batches of Castellano cheese were made, each from 12000 litres of ewes' raw milk, in different seasons of the year (6 batches in spring, 3 in summer, 3 in autumn and 3 in winter). Changes in their microbiological, chemical, textural and sensory characteristics during ripening for 180 d were investigated. Season of manufacture had a significant effect on all microbial groups studied and on cheese dry matter, but not on pH value. All microbial groups declined during ripening, with the only exception of lactobacilli. Proteolysis evolved more rapidly in autumn cheeses and was slightly retarded in winter cheeses. Low levels of hydrophobic peptides were found in Castellano cheese, independently of the season of manufacture, making bitterness unlikely to occur in this variety. At the end of the ripening period cheeses manufactured in spring months exhibited the firmest texture, which was related to their lower level of proteolysis. Cheeses made in spring received the highest scores for flavour quality and overall quality from panellists.
| Main Authors: | , , , |
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| Format: | journal article biblioteca |
| Language: | eng |
| Published: |
2003
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| Online Access: | http://hdl.handle.net/20.500.12792/1692 |
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