Stagionatura di un formaggio di bufala tipico del basso Lazio: caratteristiche chimico-fisiche e sensoriali

In this study, the sensory analysis and instrumental analysis of “caciottina di bufala” samples produced in lower Lazio at different degrees of maturation are carried out. The aim of this experiment is to evaluate the influence of the ripening time on the nutritional and sensory properties of the cheese. The color of the cheese is the most stable character while the appearance, aroma, texture, taste and total sensory valuation vary during the three aging periods analyzed. The bidirectional analysis of variance demonstrated a significant effect of curing times on both the chemical and physical characteristics and on all sensory characteristics.