Effect of the Ripening Period and Intravarietal Comparison on Chemical, Textural and Sensorial Characteristics of Palmero (PDO) Goat Cheese
Palmero cheese is an artisanal dairy product from the Canary Islands (Spain), awarded with the Protected Denomination of Origin (PDO) from the European Union. It is made with raw milk from the Palmera dairy goat on La Palma island. The aim of this research covered the physicochemical and sensorial c...
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MDPI AG
2020-12-01
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| Series: | Animals |
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| Online Access: | https://www.mdpi.com/2076-2615/11/1/58 |
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| author | Sergio Álvarez María Fresno |
| author_facet | Sergio Álvarez María Fresno |
| author_sort | Sergio Álvarez |
| collection | DOAJ |
| description | Palmero cheese is an artisanal dairy product from the Canary Islands (Spain), awarded with the Protected Denomination of Origin (PDO) from the European Union. It is made with raw milk from the Palmera dairy goat on La Palma island. The aim of this research covered the physicochemical and sensorial characterization of Palmero cheese along 90 days of ripening. Palmero cheeses from four cheese factories were analysed for basic physicochemical parameters, instrumental texture and colour and sensorial profile. Most of the basic composition and the texture and colour attributes of Palmero cheese changed significantly along maturation. During the 90 days of ripening an increase in hardness, fracturability and gumminess (<i>p</i> < 0.001) occurred while elasticity decreased simultaneously (<i>p</i> < 0.001). The internal lightness value decreased significantly (<i>p</i> < 0.001), while yellowness increased (<i>p</i> < 0.001) during cheese ripening. Ripening time affected six of nine sensorial texture characteristics and the entire odour and flavour parameters analysed (<i>p</i> < 0.001). Regarding to intravarietal comparison, in general, cheeses from the four dairy plants showed similar composition although significant differences were detected on textural, colour and sensorial characteristics. |
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| institution | Directory Open Access Journal |
| issn | 2076-2615 |
| language | English |
| last_indexed | 2024-03-10T13:36:20Z |
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| spelling | doaj.art-ede148ff5b884bceac64de084404e0012023-11-21T07:30:48ZengMDPI AGAnimals2076-26152020-12-011115810.3390/ani11010058Effect of the Ripening Period and Intravarietal Comparison on Chemical, Textural and Sensorial Characteristics of Palmero (PDO) Goat CheeseSergio Álvarez0María Fresno1Unit for Animal, Grassland and Forage Production in Arid and Subtropical Areas, Canarian Institute of Agrarian Research, 38270 San Cristóbal de La Laguna, SpainUnit for Animal, Grassland and Forage Production in Arid and Subtropical Areas, Canarian Institute of Agrarian Research, 38270 San Cristóbal de La Laguna, SpainPalmero cheese is an artisanal dairy product from the Canary Islands (Spain), awarded with the Protected Denomination of Origin (PDO) from the European Union. It is made with raw milk from the Palmera dairy goat on La Palma island. The aim of this research covered the physicochemical and sensorial characterization of Palmero cheese along 90 days of ripening. Palmero cheeses from four cheese factories were analysed for basic physicochemical parameters, instrumental texture and colour and sensorial profile. Most of the basic composition and the texture and colour attributes of Palmero cheese changed significantly along maturation. During the 90 days of ripening an increase in hardness, fracturability and gumminess (<i>p</i> < 0.001) occurred while elasticity decreased simultaneously (<i>p</i> < 0.001). The internal lightness value decreased significantly (<i>p</i> < 0.001), while yellowness increased (<i>p</i> < 0.001) during cheese ripening. Ripening time affected six of nine sensorial texture characteristics and the entire odour and flavour parameters analysed (<i>p</i> < 0.001). Regarding to intravarietal comparison, in general, cheeses from the four dairy plants showed similar composition although significant differences were detected on textural, colour and sensorial characteristics.https://www.mdpi.com/2076-2615/11/1/58goat cheesesensorial characteristicscolourtextureripeningprocess |
| spellingShingle | Sergio Álvarez María Fresno Effect of the Ripening Period and Intravarietal Comparison on Chemical, Textural and Sensorial Characteristics of Palmero (PDO) Goat Cheese Animals goat cheese sensorial characteristics colour texture ripeningprocess |
| title | Effect of the Ripening Period and Intravarietal Comparison on Chemical, Textural and Sensorial Characteristics of Palmero (PDO) Goat Cheese |
| title_full | Effect of the Ripening Period and Intravarietal Comparison on Chemical, Textural and Sensorial Characteristics of Palmero (PDO) Goat Cheese |
| title_fullStr | Effect of the Ripening Period and Intravarietal Comparison on Chemical, Textural and Sensorial Characteristics of Palmero (PDO) Goat Cheese |
| title_full_unstemmed | Effect of the Ripening Period and Intravarietal Comparison on Chemical, Textural and Sensorial Characteristics of Palmero (PDO) Goat Cheese |
| title_short | Effect of the Ripening Period and Intravarietal Comparison on Chemical, Textural and Sensorial Characteristics of Palmero (PDO) Goat Cheese |
| title_sort | effect of the ripening period and intravarietal comparison on chemical textural and sensorial characteristics of palmero pdo goat cheese |
| topic | goat cheese sensorial characteristics colour texture ripeningprocess |
| url | https://www.mdpi.com/2076-2615/11/1/58 |
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