Effect of increased initial ripening temperature on the sensory characteristics of Reggianito cheese

Abstract

The effects of increased initial ripening temperature on the sensory characteristics of Reggianito cheese were evaluated in relation to different temperature?time combinations. Control cheeses stored at 12°C for 6 months and experimental cheeses stored at 20°C for 2 or 4 weeks then at 12°C up to 6 months were analysed at 61, 124, and 180 days of ripening by physicochemical, microbiological and quantitative descriptive analysis. The use of an initial increased ripening temperature results in controlled and limited changes on mesophilic lactobacilli growth and in a mild acceleration of the sensory characteristic development of Reggianito cheese.