Effect of the Ripening Period and Intravarietal Comparison on Chemical, Textural and Sensorial Characteristics of Palmero (PDO) Goat Cheese

Abstract

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 (p < 0.001) occurred while elasticity decreased simultaneously (p < 0.001). The internal lightness value decreased significantly (p < 0.001), while yellowness increased (p < 0.001) during cheese ripening. Ripening time affected six of nine sensorial texture characteristics and the entire odour and flavour parameters analysed (p < 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.

The Effect of Salt Reduction and Partial Substitution of NaCl by KCl on Physicochemical, Microbiological, and Sensorial Characteristics and Consumers' Acceptability of Semi-Hard and Hard Lactose-Free Cow's Milk Cheeses

“…However, the panelists did not appreciate these instrumental color differences ( Figure 2 ). Lightness and a * parameter decreased with time, meanwhile b * parameter increased from 30 to 60 days of ripening, coinciding with the results of Duffose et al ( 57 ), Pinho et al ( 58 ), Juan et al ( 59 ), Gheisari et al ( 60 ), and Alvarez & Fresno ( 61 ) who described the effects of ripening time in the color parameters of cheeses.…”

Sensory Profile of Semi-Hard Goat Cheese Preserved in Oil for Different Lengths of Time

“…Also, this is clearly visible in Figure 3, which shows that the cheeses of group 2 had the lowest color intensity and rind thickness. In addition, the air-ripened cheeses had the highest color intensity in cross-section and rind thickness, which may be due to the fact that these cheeses had the lowest moisture content compared to the cheeses ripened in oil after 10 or 20 days of ripening in the air [23], and it is well known that greatest moisture loss occurs at the beginning of ripening [23,46,47]. In the study of traditional Serbian goat cheese, the most pronounced changes in cheese color (yellowing) occurred after 14 days of ripening, which was due to moisture loss, the microbiological activity of non-starter lactic acid culture, and complex biochemical processes (proteolysis, lipolysis, and oxidation processes) [48].…”

Effect of the Addition of Donkey Milk on the Acceptability of Caciotta Cow Cheese

“…The acceptability of the aroma and flavor parameters was significantly improved at the end of ripening, similar to mixed cow/donkey milk cheeses from Italy [ 10 , 20 ] and Turkey [ 15 ]. In the ripening process, a general increase in flavor is associated with the production of a wide range of volatile compounds during ripening through the metabolism of triglycerides and proteins [ 22 ]. The pasteurization of cows’ milk reduced aromatic intensity and lactic flora, but the addition of donkey milk and freeze-dried Streptococcus thermophilus lactic ferments improved the microbiome of Caciotta made from mixed milk and the diversification of flavors in short-ripened cheeses, as also shown in other recent studies [ 1 , 7 ].…”