Ripening and acceptance of Pecorino cheese produced with cow's milk in 180 days
Keywords:
proteolysis, acceptance, lipaseAbstract
Producing a cheese with high added value and low production costs, such as pecorino, may be a way to increase profits of many undercapitalized small industries. The goal of this study was evaluating the ripening, the sensorial preference and acceptance of pecorino cheese produced with cow's milk and lipases from different sources, after 180 days of ripening. The pecorino cheese was manufactured with 2 kg of pasteurized cow's milk, standardized to 3.2% fat in the treatments: without lipase (QSL) with lipase goat (QLC) with lipase from goat and cheep (QLCC). It was analyzed for physico-chemical properties and sensory tests. Pecorino cheese with 180 days of ripening can be classified as a fatty and low humidity cheese. The data found for ripening extension index and ripening depth index that characterize the maturation process developed normally. The addition of lipase in the treatment produces different sensory characteristics detectable by the consumer. Pecorino cheese added with goat lipase was obtained the better preference with an average of 7.59 and acceptability of 81%. This result shows the great potential for consumption of added lipase pecorino cheese.Downloads
Issue
Section
License
Term of Responsibility and Transference of Author Rights
The undersigned authors of the article entitled "INSERT TITLE" declare to have read and approved all the manuscript. The authors agree to submit it to the Journal of Candido Tostes Dairy Institute for evaluation and possible publication as true, authentic, and original results. This statement implies that the manuscript, regardless of language, was not submitted to other journals with the same purpose. The authors acknowledge that will be required to provide retractions or corrections of errors related to the article, if necessary. The authors are aware of the guidelines and editorial policy of the Journal and assign copyright to the Journal of Candido Tostes Dairy Institute with the exclusive right to print, publish and sell the product worldwide, in all languages and media. Therefore, it is forbidden to authors reproduce wholly or partially the submitted manuscript in any other part or media, print or electronic. Thus, the authors declare that accepts to transfer the rights of graphic reproduction to the Journal of Candido Tostes Dairy Institute in the case of the article with the above title (or title that later come to be adopted, to meet the suggestions of the editors and reviewers) will be published in the Journal of Candido Tostes Dairy Institute. In addition, the authors agree to appoint _(name)___________ as the corresponding author.
This term should be signed by all authors in the order of authorship, stating:
Date;
Authors name without abbreviation;
Document number;
Title/position of each author;
e-mail; and
the area for evaluation of the paper.
