Influence of the Season on Proteolysis and Sensory Characteristics of Idiazabal Cheese

¹ Departamento de Ciencias del Medio Natural, Universidad Pública de Navarra, Campus Arrosadfa s/n, 31006 Pamplona, Spain

The present study examined the influence of the manufacturing time on proteolysis and sensory characteristics of Idiazabal cheese. Samples of Idiazabal cheeses made using traditional manufacturing methods at two different times of year were collected at a plant operating under the auspices of the Idiazabal Cheese Appellation of Origin. The cheeses were made in February and June, roughly the beginning and the end of the manufacturing season. Chemical analyses were performed on d 1, 90, and 180 of ripening and sensory analyses on d 90, 120, and 180 of ripening. Higher nitrogen fraction (soluble and nonprotein nitrogen) levels and free amino acid contents were observed in the cheeses manufactured during the month of June. Degradation of the a _s- and ß-caseins was also greater in the cheeses made at that time of year. The cheeses manufactured in February earned higher sensory analysis scores for characteristic odor and taste and higher total sensory scores. The cheeses manufactured in June earned higher scores for the sensory attributes sweet flavor and bitter taste.

Key Words: manufacturing time • proteolysis • sensory characteristics

Submitted on July 27, 1999
Accepted on March 7, 2000