THE INFLUENCE OF STORAGE METHOD ON THE SENSORY CHARACTERISTICS OF SMEAR-RIPENED CHEESE

Authors

  • Alžbeta JaroÅ¡ová
  • Olga Cwiková

Keywords:

Ripening cheeses, sensory analysis, consistency, ripeness

Abstract

The paper is focused on the possibility of extending the shelf life of smear-ripened cheeses by storing them in different conditions but preserving their sensory characteristics. The cheeses were stored in the following conditions: A - storage in a refrigerator at 4 – 8 °C, B - storage in a refrigerator at 4 – 8 °C and one week in a freezer at -18 °C, C - storage in a refrigerator at 4 – 8 °C and 7 weeks in a freezer at -18 °C. A sensory analysis of smell, colour and appearance, the degree of ripeness, consistency and taste was performed. For rating, unstructured line scales were used. As the best storage method for preserving the sensory characteristics and extending the shelf life proved out to be the storage in a refrigerator at 4 – 8 °C (samples A) and the second best method for extending the shelf life was the storage in a refrigerator at 4 – 8 °C and 7 weeks in a freezer at -18 °C.

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Published

2014-02-01

How to Cite

JaroÅ¡ová, A., & Cwiková, O. (2014). THE INFLUENCE OF STORAGE METHOD ON THE SENSORY CHARACTERISTICS OF SMEAR-RIPENED CHEESE. Journal of Microbiology, Biotechnology and Food Sciences, 3(special issue 3 (Food Sciences), 18–21. Retrieved from https://office2.jmbfs.org/index.php/JMBFS/article/view/7564

Issue

Vol. 3 No. special issue 3 (Food Sciences) (2014): February

Section

Food Sciences

License

Copyright (c) 2014 Alžbeta Jarošová, Olga Cwiková

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

All papers published in the Journal of Microbiology, Biotechnology and Food Sciences  are published under a CC-BY licence (CC-BY 4.0). Published materials can be shared (copy and redistribute the material in any medium or format) and adapted (remix, transform, and build upon the material for any purpose, even commercially) with specifying the author(s).