Influence of the starter cultures and ripening on the physicochemical and sensory characteristics of Serro artisanal cheese

Artisanal Brazilian Cheeses—History, Marketing, Technological and Microbiological Aspects

“…Throughout this period, its manufacture underwent some changes, such as type of natural lactic starter, ripening conditions, and salt content. It is generally accepted that its production lacks standardization, which results in the production of cheeses with different sensory characteristics [ 9 , 30 ].…”

“…It is traditionally produced with raw bovine milk, the addition of a natural fermentation starter (autochthonous cultures, known as pingo and rala ), and industrial liquid rennet for coagulation. Traditionally, pingo is a natural starter produced by salted and fermented whey drained from the cheese produced in the previous batch; in turn, rala is the artisanal cheese grated up to 8 days of ripening [ 9 ]. It can be consumed fresh or ripened, the curd is homogeneous and consistent, without eyes or gaps, its rind is thin, and the inside is smooth.…”

“…In contrast, sensory acceptability of Serro artisanal cheese is greatly affected by the ripening conditions, because organoleptic properties changed as maturation time was extended and influenced by process conditions. Vacuum-packed cheese ripened at 8 °C was almost three times more likely to be accepted than unpacked cheese ripened at room temperature [ 9 ].…”

“…The number of studies dedicated to characterizing the historical, technological, and microbiological characteristics of artisanal Brazilian cheese has increased over the last few years, demonstrating their importance. Some papers, theses, and books feature artisanal Minas cheese, such as Canastra [ 5 , 6 , 7 ], Serro [ 8 , 9 , 10 ], Campo das Vertentes [ 11 , 12 , 13 ], Serrano [ 14 , 15 , 16 ], Coalho [ 17 , 18 ], and Colonial [ 1 , 19 , 20 , 21 ] cheeses. Currently, however, Brazil offers a wide variety of artisanal cheeses, generally distributed regionally, which are still little known, even among Brazilians.…”

Assessment of quality change with frying temperature and sensory analysis using fuzzy logic of hydrocolloids fortified flour‐based multilayered snack

“…Sensory analysis is one of the most important studies in the field of the development of a product, because product development is not successful until it is accepted by the consumer. The physicochemical and sensory properties are investigated in various food products such as of sponge cake crumb (Gladys et al, 2021), concentrated Greek‐style yogurt (de Souza et al, 2021), coconut milk yogurt (Pachekrepapol et al, 2021), virgin olive oil (Barbieri et al, 2021), wild Boletus edulis mushroom (García et al, 2021), Jerusalem artichoke (De Santis & Frangipane, 2018), microalgae‐enriched ketchups (Uribe‐Wandurraga et al, 2021), Serro artisanal cheese (Pinheiro et al, 2021), popcorn (Cañizares et al, 2020), cajá‐umbu fruit jelly (dos Santos et al, 2021), cooked squid (Schmidt et al, 2021), marinated Irish sprat (Babikova et al, 2020), Barley bread (del Carmen Robles‐Ramirez et al, 2020). The sensory attributes that can be evaluated by the human senses include taste, aroma, color, and appearance.…”