Álvarez Sergio, Fresno María
Unit for Animal, Grassland and Forage Production in Arid and Subtropical Areas, Canarian Institute of Agrarian Research, 38270 San Cristóbal de La Laguna, Spain.
Animals (Basel). 2020 Dec 31;11(1):58. doi: 10.3390/ani11010058.
Palmero cheese is an artisanal dairy product from the Canary Islands (Spain), awarded with the Protected Denomination of Origin (PDO) from the European Union. It is made with raw milk from the Palmera dairy goat on La Palma island. The aim of this research covered the physicochemical and sensorial characterization of Palmero cheese along 90 days of ripening. Palmero cheeses from four cheese factories were analysed for basic physicochemical parameters, instrumental texture and colour and sensorial profile. Most of the basic composition and the texture and colour attributes of Palmero cheese changed significantly along maturation. During the 90 days of ripening an increase in hardness, fracturability and gumminess ( < 0.001) occurred while elasticity decreased simultaneously ( < 0.001). The internal lightness value decreased significantly ( < 0.001), while yellowness increased ( < 0.001) during cheese ripening. Ripening time affected six of nine sensorial texture characteristics and the entire odour and flavour parameters analysed ( < 0.001). Regarding to intravarietal comparison, in general, cheeses from the four dairy plants showed similar composition although significant differences were detected on textural, colour and sensorial characteristics.
帕尔梅罗奶酪是一种来自加那利群岛（西班牙）的手工乳制品，荣获欧盟原产地保护认证（PDO）。它由拉帕尔马岛帕尔梅拉奶山羊的生乳制成。本研究的目的是对帕尔梅罗奶酪在90天成熟过程中的理化特性和感官特性进行表征。对来自四家奶酪工厂的帕尔梅罗奶酪进行了基本理化参数、仪器质地、颜色和感官特征分析。帕尔梅罗奶酪的大部分基本成分、质地和颜色属性在成熟过程中发生了显著变化。在90天的成熟过程中，硬度、易碎性和黏性增加（P<0.001），而弹性同时下降（P<0.001）。奶酪成熟期间，内部亮度值显著下降（P<0.001），而黄色度增加（P<0.001）。成熟时间影响了九个感官质地特征中的六个以及所分析的整个气味和风味参数（P<0.001）。关于品种内比较，总体而言，来自四家乳制品厂的奶酪成分相似，尽管在质地、颜色和感官特征方面检测到显著差异。
