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MANUFACTURE, PHYSICOCHEMICAL AND SENSORY EVALUATION OF ARTISANAL RIPENED CHEESES FROM COW'S MILK
Abstract
The artisanally produced cheese feels a major comeback. Shops specialising in artisanal cheeses are increasingly selling artisanal cheeses made by local producers. In this work we made an assortment of matured cheese, from cow's milk, according to a traditional recipe from Harghita County, Romania. The technological process of obtaining ripened cheeses from cow's milk, studied by us, complies with the traditional technology used for many years. The products obtained were physicochemical evaluated in terms of moisture content, dry matter content, protein content, ash content and fat content in compliance with the methods of the quality standards regarding dairy products. All the results obtained from the physicochemical analysis were compared with the results from the specialized literature. At the same time, a sensory analysis was performed for the matured cow cheese produced by its own production versus other cheese samples from the same category from different areas of Romania. The sensory evaluation was carried out by the method of comparison with unitary score scales, the characteristics pursued being: the appearance and shape of the product, the consistency of the product, the color of the product, the aroma of the product and the taste of the product.
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