Restricted accessResearch articleFirst published online 1999-6
Note. Sensory analysis during ripening of Fynbo cheese salted with NaCl / KCl brine / Nota. Evaluación sensorial durante la maduracion de queso Fynbo salado con una disolución de NaCl / KCl
Fynbo cheeses salted with NaCl and with NaCl/KCl brine were evaluated for sensory characteristics over one month of ripening period. Samples were tested by a trained five-member panel. Semi-struc tured quantitative descriptive analysis scales were used to evaluate saltiness, bitterness, firmness and final quality. Typical values of saltiness and firmness were observed at 29 ripening days in the cheeses studied (p < 0.05). Although slight bitterness was detected in cheeses salted with KCl/NaCl brine, both types of cheese were considered acceptable for commercialization (p < 0.05).
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