Brning Time and Smoking Influence on Acceptability of Idiazabal Cheese

Abstract

Brining time and traditional smoking efsects on sensory characteristics (appearance, odor, texture, taste and afertaste) during ripening of Idiazabal cheese were studied in terms of acceptability. The range of brining time (12, 24 and 36 h) considered in this study showed little effect on sensory parameters. In longer brined cheeses, an improvement of rind acceptability was observed especially at the beginning of the ripening period. In young products the texture of the more salted cheese was preferred, in hard cheeses consumers preferred the less salty ones. The traditional smoking process had a greater eflect on sensory parameters perceived by consumers than brining time did. It was observed that smoking had a positive influence on acceptability of rind, paste color and eyes. Smoking also increased odor and texture acceptability.

Diversity of traditional Caciocavallo cheeses produced in Italy

“…More than 300 compounds, such as acids, alcohols, esters, hydrocarbons, aldehydes, ketones, furan and pyran derivatives, terpenes and sesquiterpenes, have been identified in smoke, but only a very small number have been recovered in smoked food products (Guillén and Sopelana ). Smoking adds desired sensory properties to cheeses in terms of colour (from golden yellow to dark brown), flavour (from very light to a heavy smoky taste) and texture (producing a drier texture) (Elortondo et al ).…”