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http://dx.doi.org/10.5392/JKCA.2019.19.04.675

The Investigation and Comparison of Sensory Attributes of Smear-Ripened and Mold-Ripened Cheeses; a Review  

Lee, Mee-Ryung (대구대학교 공과대학 식품영양학과)
Publication Information
The Journal of the Korea Contents Association / v.19, no.4, 2019 , pp. 675-681 More about this Journal
Abstract
The objectives of this review are to be aware of the differences between the smear-ripened and mold-ripened cheeses and to compare the sensory attributes of smear-ripened and blue-vein cheeses. Sensory attributes of cheese occupy a prominent place for the desirable overall quality of smear-ripened and blue-vein cheeses. Smear-ripened cheeses characterized by a smooth and brittle texture. Furthermore, smear-ripened cheeses have common grittiness characteristics, also slightly salty and sour flavor compared to blue-vein cheeses. Blue-vein cheeses are characterized by a softer, creamy texture and stronger smells when goat milk is used. Blue-vein cheeses have a fresh, clean, somewhat salty and acid with a slightly bitter tastes compared to smear-ripened cheeses. Finally, the differences in sensory attributes of smear-ripened and blue-vein cheeses such as texture, aroma, and flavor, can make them useful to determine the quality of cheeses.
Keywords
Cheese; Sensory Attributes; Smear-ripened; Mold-ripened; Consumer References;
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