Ripening and acceptance of Pecorino cheese produced with cow's milk in 180 days

Abstract

Producing a cheese with high added value and low production costs, such as pecorino, may be a way to increase profits of many undercapitalized small industries. The goal of this study was evaluating the ripening, the sensorial preference and acceptance of pecorino cheese produced with cow's milk and lipases from different sources, after 180 days of ripening. The pecorino cheese was manufactured with 2 kg of pasteurized cow's milk, standardized to 3.2% fat in the treatments: without lipase (QSL) with lipase goat (QLC) with lipase from goat and cheep (QLCC). It was analyzed for physico-chemical properties and sensory tests. Pecorino cheese with 180 days of ripening can be classified as a fatty and low humidity cheese. The data found for ripening extension index and ripening depth index that characterize the maturation process developed normally. The addition of lipase in the treatment produces different sensory characteristics detectable by the consumer. Pecorino cheese added with goat lipase was obtained the better preference with an average of 7.59 and acceptability of 81%. This result shows the great potential for consumption of added lipase pecorino cheese.