Resumen de 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, A. Alvarez Teno, Maite Iriondo de Hond, C. Mancho
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.
