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Composition and sensory analysis for quality evaluation of a typical Italian cheese: influence of ripening period

Author

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  • Patrizia PAPETTI

    (Department of Economics, University of Cassino, Cassino, Italy)

  • Angela CARELLI

    (Department of Economics, University of Cassino, Cassino, Italy)

Abstract

Caciottina massaggiata di Amaseno, a typical dairy product of the Lazio Region prepared from buffalo milk, was analysed for moisture, fat, protein, pH, and acidity content at different storage (0, 3, 6, and 9 months after production). Cheeses were also evaluated for various sensory attributes (taste, flavour, texture, and overall acceptability) during storage. We evaluated the flavour profile and acceptability of Caciottina cheeses of varying maturity using a descriptive analysis. Descriptive sensory profiles of selected cheeses were determined using a trained panel (n = 12) and an established cheese flavour sensory language. In quantitative descriptive analysis a trained panel rated the cheeses for colour, odour, taste and texture. In the affective tests the panellists evaluated the samples for overall quality. The results proved that months of production had significant effects on the sensory quality of the cheeses.

Suggested Citation

  • Patrizia PAPETTI & Angela CARELLI, 2013. "Composition and sensory analysis for quality evaluation of a typical Italian cheese: influence of ripening period," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(5), pages 438-444.
    • Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:5:id:447-2012-cjfs
    DOI: 10.17221/447/2012-CJFS
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