The aim of this research was to study the effects of the modalities of milk collection and storage on the final quality of Trentingrana cheese, an Italian Protected Designation of Origin hard cheese. Two milk collection methods were compared: traditional double milk collection (DMC) and single milk collection (SMC). The latter evaluated as a cost-effective alternative. Experiments were carried out at different milk storage temperatures (ambient temperature and 18 °C for DMC; 12 °C and 8 °C for SMC). The complete experimental design was repeated over two seasons. DMC cheeses had a richer aromatic profile, a lower intensity of yellow colour and a lower ripening index compared to SMC cheeses. From a sensory point of view, Trentingrana Consortium experts evaluated DMC cheeses better in terms of commercial quality whereas the trained panel detected differences only when comparing extreme temperature conditions.

The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: sensory and instrumental evaluation / Endrizzi, Isabella; Fabris, Alessandra; Biasioli, Franco; Aprea, Eugenio; Franciosi, Elena; Poznanski, E.; Cavazza, Agostino; Gasperi, Flavia. - In: INTERNATIONAL DAIRY JOURNAL. - ISSN 0958-6946. - 23:2(2012), pp. 105-114. [10.1016/j.idairyj.2011.10.004]

The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: sensory and instrumental evaluation

Endrizzi, Isabella;Aprea, Eugenio;Franciosi, Elena;Cavazza, Agostino;Gasperi, Flavia
2012

Abstract

The aim of this research was to study the effects of the modalities of milk collection and storage on the final quality of Trentingrana cheese, an Italian Protected Designation of Origin hard cheese. Two milk collection methods were compared: traditional double milk collection (DMC) and single milk collection (SMC). The latter evaluated as a cost-effective alternative. Experiments were carried out at different milk storage temperatures (ambient temperature and 18 °C for DMC; 12 °C and 8 °C for SMC). The complete experimental design was repeated over two seasons. DMC cheeses had a richer aromatic profile, a lower intensity of yellow colour and a lower ripening index compared to SMC cheeses. From a sensory point of view, Trentingrana Consortium experts evaluated DMC cheeses better in terms of commercial quality whereas the trained panel detected differences only when comparing extreme temperature conditions.
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Endrizzi, Isabella; Fabris, Alessandra; Biasioli, Franco; Aprea, Eugenio; Franciosi, Elena; Poznanski, E.; Cavazza, Agostino; Gasperi, Flavia
The effect of milk collection and storage conditions on the final quality of Trentingrana cheese: sensory and instrumental evaluation / Endrizzi, Isabella; Fabris, Alessandra; Biasioli, Franco; Aprea, Eugenio; Franciosi, Elena; Poznanski, E.; Cavazza, Agostino; Gasperi, Flavia. - In: INTERNATIONAL DAIRY JOURNAL. - ISSN 0958-6946. - 23:2(2012), pp. 105-114. [10.1016/j.idairyj.2011.10.004]
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11572/248290
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