71A-1

I. Moreno, Instituto de Tecnologia de Alimentos - ITAL, Avenida Brasil, 2880, Campinas - Sao Paulo, 13073-001, Brazil, A. G. F. VAN DENDER, Centro de Pesquisa & Desenvolvimento de Laticínios - Tecnolat, Instituto de Tecnologia de Alimentos - ITAL, Avenida Brasil, 2880, Campinas - SP, 13070-178, Brazil, E. E. M. Mori, Lafise, Instituto de Tecnologia de Alimentos - ITAL, Av. Brasil, 2880, Campinas - SP, 13070-178, Brazil, K. Yotsuyanagi, Laboratório de Análises Físicas e Sensoriais - LAFISE, Instituto de Tecnologia de Alimentos - ITAL, Avenida Brasil, 2880, Campinas - SP, 13070-178, Brazil, A. T. Silva, Centro de Pesquisa & Desenvolvimento de Laticínios, Ital, Av. Brasil, 2880, Campinas, 13070-178, and M. T. Destro, Fac. Ciencias Farmaceuticas - USP, Universidade de São Paulo.

This study investigated samples of Prato cheese manufactured by four dairy plants from different parts of the country. A panel composed of 15 members, selected on the basis of their abilities to describe sensory characteristics and achieve group consensus, developed a list of descriptive terms characterizing the sensory properties of Prato cheese according to the principles of the “Kelly Repertory Grid Method.” After defining the sensory attributes, a sensory evaluation sheet was created. The samples of ripened Prato cheese were submitted to descriptive and quantitative sensory assessment (DQA) by a panel consisting of 15 members which had received specific training in evaluating sensory attributes of Prato cheese using a 10 cm nonstructured linear scale. Data were collected using the sensory analysis computer program “Compusense Five,” version 4.0. All samples were evaluated in duplicate, with the samples being presented monadically in random sequence and balanced block design. The data were evaluated by parametric variance analysis, and comparison of the mean scores was accomplished with the Tukey test at the 5% error level. In addition, a multivaried analysis was carried out using the main components technique. It was found that the four different cheeses differed from each other at the 5% error level relative to all the attributes evaluated, with the exception of acidic flavor. Sample A scored highest for elasticity and springiness, salty, bitter, and piquant taste and aftertaste. The best ratings of Sample B were for typical yellow color, chewiness, firmness, buttery flavor, typical flavor of moderately ripened cheese, and slightly piquant taste. Sample C scored best for springiness, buttery flavor, typical flavor of ripened Prato cheese, salty, and piquant taste. Sample D received its highest ratings for eyehole formation, firmness, chewiness, buttery flavor, typical Prato cheese flavor, acidic taste, and strong sweet taste. (Research project funded by FAPESP)

Session 71A, Dairy Foods: General
8:30 AM - 12:00 PM, Tuesday AM Room Hall I-2

2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana