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Chemical, Physical, and Sensorial Characteristics of "Terrincho" Ewe Cheese: Changes During Ripening and Intravarietal Comparison

¹ REQUIMTE, Serviço de Bromatologia, Faculdade de Farmácia, Universidade do Porto, 4050-047 Porto, Portugal
² Faculdade de Ciências da Nutrição e Alimentação da Universidade do Porto, Porto, 4200-465 Portugal
³ Instituto Piaget, I.S.E.I.T.-Mirandela, C.E.R.T.A., Mirandela, 5370-202 Portugal

Corresponding author: I. M. P. L. V. O. Ferreira; e-mail: isabel.ferreira{at}ff.up.pt.

The objectives of this study were to monitor the changes in chemical [moisture, acidity, pH, and water activity (a_w)] and physical (color and texture) parameters of "Terrincho" ewe cheese during 60 d of ripening, and to determine the correlations between the changes in instrumental texture and color parameters and the ripening time of the product. Intravarietal comparison of Terrincho ewe cheese from 5 different dairy plants was performed by evaluation of mechanical parameters from texture profile analysis (TPA) and color parameters in terms of CIELAB color space (L*, a*, and b*). In addition to mechanical and color tests, composition analyses and sensory tests were performed. The results were evaluated with statistical methods (single valued and multivariate analysis). During the first 20 d of ripening, an increase in hardness, fracturability, gumminess, chewiness, and yellowness occurred. Simultaneously, adhesiveness, resilience, L* (inside cheese, "i" and external "e"), and cohesiveness decreased. After 20 d of ripening hardness, fracturability, gumminess, and chewiness decreased and cohesiveness increased. The ripening time of Terrincho cheeses can be estimated with 6 variables: L* (external, e), L* (i), b* (inside cheese, i), hardness, a* (i), chewiness, and a constant. The estimation error was 4.2 d. Evaluation of composition, pH, texture profile analyses, color, and related sensory characteristics of Terrincho cheeses from 5 different dairy plants (with 30 d of ripening) revealed correlations between these parameters.

Key Words: texture profile analysis • color • ewe cheese • ripening

Abbreviation key: a_w = water activity, CATPCA = categorical principal component analysis, PC1 = first component, PC2 = second component, PCA = principal components analysis, PDO = Protected Denomination of Origin, TPA = texture profile analysis

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