Grana Padano cheese from different origins: centesimal composition and sensorial acceptability

Abstract

Brazilian Grana Padano Cheese produced by the traditional Italian process and Grana Padano cheese from Italy with denomination of protected origin were analyzed for the centesimal composition and sensorial acceptance. Physicochemical analyses demonstrated that the centesimal composition of the both cheeses was similar. The acceptance of the two types of cheeses was evaluated by 60 untrained judging, using the nine points Hedonic Scale. The results indicated that there was not significant difference (p>0,05), in relation to acceptance, between the Italian and the Brazilian cheese. The medium scores of global acceptance of the cheeses located among the hedonic terms "Indifferent" and "I liked lightly". In conclusion, the acceptance of Grana Padano cheeses produced traditionally can demonstrate a high market potential to be explored. The results suggest that the Brazilian Grana Padano cheese produced by the italian original process has enough quality to the international market and could be exported at highly competitive prices.