2021
DOI: 10.1111/1750-3841.15630
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Determination of optimum ripening time in hard cooked cheeses (Reggianito type) using survival analysis statistics: Modified versus traditional cheese making technology

Abstract: In this work, we determined optimum ripening time of hard cooked cheeses made by traditional technology or by an innovative process aimed at accelerating flavor formation. For that purpose, we applied survival analysis statistics. Experimental cheese making (E) included homogenization of milk fat, unpasteurized cheese milk, changes in cooking temperature, and a curd‐washing step, while traditional cheese making (T) followed a classic hard‐cooked cheese making. Cheeses were ripened for 215 days and samples were… Show more

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