Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties
Nostrano Valtrompia is a hard, long-ripened, Italian Protected Designation of Origin (PDO) cheese typically produced by applying traditional cheesemaking practices in small dairies. Due to the limited production, this cheese is characterized by an important market price. Nostrano Valtrompia physico-...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/8/1101 |
| _version_ | 1797558733106053120 |
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| author | Luca Bettera Marcello Alinovi Roberto Mondinelli Germano Mucchetti |
| author_facet | Luca Bettera Marcello Alinovi Roberto Mondinelli Germano Mucchetti |
| author_sort | Luca Bettera |
| collection | DOAJ |
| description | Nostrano Valtrompia is a hard, long-ripened, Italian Protected Designation of Origin (PDO) cheese typically produced by applying traditional cheesemaking practices in small dairies. Due to the limited production, this cheese is characterized by an important market price. Nostrano Valtrompia physico-chemical and sensory quality can be influenced by the duration and conditions of ripening. The objectives of this work were to characterize the physico-chemical and sensory characteristics of Nostrano Valtrompia cheese ripened for 12 and 16 months and to study the influence of different ripening warehouses: a temperature conditioned warehouse (TCW) and in a traditional, not conditioned warehouse (TNCW). The moisture gradient from the rind to the center of the cheese influenced texture, moisture, aw and color. Ripening in different warehouses did not affect the overall appreciation of the cheese nor other physico-chemical (color, moisture) or sensory traits. TCW cheeses were characterized by a slightly softer texture, slightly different openings distribution, and a different sensory perception than TNCW cheeses. These minor differences were related to the less variable environmental ripening conditions of TCW than TNCW. The results of this study can be useful to support the management of the ripening conditions of Nostrano Valtrompia PDO cheese and to rationally introduce new, suitable ripening sites. |
| first_indexed | 2024-03-10T17:35:40Z |
| format | Article |
| id | doaj.art-8bb3418e388f4c4a9106e381b998167d |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T17:35:40Z |
| publishDate | 2020-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-8bb3418e388f4c4a9106e381b998167d2023-11-20T09:52:18ZengMDPI AGFoods2304-81582020-08-0198110110.3390/foods9081101Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory PropertiesLuca Bettera0Marcello Alinovi1Roberto Mondinelli2Germano Mucchetti3Food and Drug, University of Parma, Parco Area delle Scienze, 47/A 43124 Parma, ItalyFood and Drug, University of Parma, Parco Area delle Scienze, 47/A 43124 Parma, ItalyConsorzio di Tutela del formaggio Nostrano Valtrompia, Via G. Matteotti, 327, 25063 Gardone Val Trompia, ItalyFood and Drug, University of Parma, Parco Area delle Scienze, 47/A 43124 Parma, ItalyNostrano Valtrompia is a hard, long-ripened, Italian Protected Designation of Origin (PDO) cheese typically produced by applying traditional cheesemaking practices in small dairies. Due to the limited production, this cheese is characterized by an important market price. Nostrano Valtrompia physico-chemical and sensory quality can be influenced by the duration and conditions of ripening. The objectives of this work were to characterize the physico-chemical and sensory characteristics of Nostrano Valtrompia cheese ripened for 12 and 16 months and to study the influence of different ripening warehouses: a temperature conditioned warehouse (TCW) and in a traditional, not conditioned warehouse (TNCW). The moisture gradient from the rind to the center of the cheese influenced texture, moisture, aw and color. Ripening in different warehouses did not affect the overall appreciation of the cheese nor other physico-chemical (color, moisture) or sensory traits. TCW cheeses were characterized by a slightly softer texture, slightly different openings distribution, and a different sensory perception than TNCW cheeses. These minor differences were related to the less variable environmental ripening conditions of TCW than TNCW. The results of this study can be useful to support the management of the ripening conditions of Nostrano Valtrompia PDO cheese and to rationally introduce new, suitable ripening sites.https://www.mdpi.com/2304-8158/9/8/1101hard cheeselong ripened cheeseripening roomsenvironmental ripening conditionsquantitative descriptive analysistexture |
| spellingShingle | Luca Bettera Marcello Alinovi Roberto Mondinelli Germano Mucchetti Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties Foods hard cheese long ripened cheese ripening rooms environmental ripening conditions quantitative descriptive analysis texture |
| title | Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties |
| title_full | Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties |
| title_fullStr | Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties |
| title_full_unstemmed | Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties |
| title_short | Ripening of Nostrano Valtrompia PDO Cheese in Different Storage Conditions: Influence on Chemical, Physical and Sensory Properties |
| title_sort | ripening of nostrano valtrompia pdo cheese in different storage conditions influence on chemical physical and sensory properties |
| topic | hard cheese long ripened cheese ripening rooms environmental ripening conditions quantitative descriptive analysis texture |
| url | https://www.mdpi.com/2304-8158/9/8/1101 |
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