Chemical, textural and sensorial changes during the ripening of Majorero goat cheese

Abstract

Majorero cheeses from six producers were analysed for basic physicochemical, textural, colour and sensorial characteristics. These analyses took place at different stages of the ripening process, from 15 to 90 days. The basic composition and the texture attributes of Majorero cheese changed significantly during the storage period ( P < 0.001). Fracturability, hardness, adhesiveness and gumminess increased from 15 to 90 days of ripening while elasticity decreased. Furthermore, ripening time affected most of the sensory parameters analysed ( P < 0.05): as the cheeses matured and became drier, there was an increase in roughness and elasticity in addition to odour and aroma intensity.