Natural milk ferment in the production of sheep cheeses. Effect on sensory attributes
Starter cultures used in cheese manufacture can be classified into two large groups: natural and commercial starters. The natural starters are interesting to use when small volumes will be processed. The objective of this work was to evaluate the influence of the natural starter, made from ewe's milk Friesian x Texel crosses, on sensory cheeses properties manufactured with natural milk starter and commercial starter. The results of the physical-chemical analysis showed no significant difference between treatments. Nevertheless we found in sensory evaluation, in some important attributes, significant differences between treatments for sheep odour, butter aroma, salty, bitter and aftertaste. In sensory terms, the cheeses manufactured with natural starter bacteria were somewhat higher scored than in the cheeses with commercial starter. In conclusion, the present work suggests that descriptive attributes realize a product of distinctive sensory characteristics. This study shows the differential influence the natural starter was used on the sensory characteristics of the two sheep cheese through the enzymes provided by starter bacteria during ripening.
| Main Authors: | , , |
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| Format: | Digital revista |
| Language: | spa |
| Published: |
Asociacion Latinoamericana de Produccion Animal
2018
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| Online Access: | https://ojs.alpa.uy/index.php/ojs_files/article/view/2582 |
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