Caracterización sensorial de los quesos de madrid. Diferencias en la percepción sensorial y utilidad del análisis sensorial para la descripción de las propiedades de textura de los quesos

• E. Miguel ^[1] ; A. Alvarez Teno ^[1] ; M. Iriondo de Hond ^[1] ; C. Mancho ^[1]
  1. [1] Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario

     Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario

     Madrid, España

     
• Localización: XVI Jornadas sobre Producción Animal: 19 y 20 de mayo de 2015, Zaragoza / Javier Álvarez Rodríguez (aut.), Begoña Panea Doblado (aut.), Jorge Hugo Calvo Lacosta (aut.), Mireia Blanco Alibés (aut.), José Alfonso Abecia Martínez (aut.), Daniel Villalba Mata (aut.), María Ángeles Latorre Górriz (aut.), Vol. 2, 2015, ISBN 978-84-606-7969-1, págs. 651-653
• Idioma: español
• Títulos paralelos:
  • Sensory characterization of cheeses from madrid. Differences in sensorial perception and usefulness of sensory analysis to study cheese texture properties
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• Resumen

  • Fifty-two artisanal and industrial cheeses from Madrid were characterized. Chemical composition, physical-chemical and texture instrumental parameters of cheese, and sensory characteristics of both goat's and ewe's cheese manufactured with a mixture of goat's, ewe's milk were studied. According with assessor's scores from 21 sensory variates, 6 groups of cheeses were established. An effect of cheese group was detected for all sensory variates, and for all instrumental variates but fat percentage, fat acidity and red index. Allocation in cheese's groups depends mainly on protein percentage, TPA hardness, salt percentage, ripening time, TPA chewiness, TPA gumminess and lightness.