Sensory Evaluation and Microbiological Quality of Traditional ‘’Bieno’’ Cheese

The most significant attribute of traditional cheeses is the originality of the technology and the original raw material used in the production. The aim of the research is to determine the microbiological quality and sensory characteristics of three different production technologies (A, B, and C) of Bieno cheese at different stages of ripening (the curd, the cheese after dry ripening, cheese after dry salting, the 20thday of ripening and the 45th day of ripening). The microbiological quality of the three production technologies of Bieno cheese is determined on the 45th day of ripening according to the special requirements for food safety regarding the microbiological criteria. The sensory analysis is determined by the scoring method. As from the results it is observed that the best sensory characteristics are shown by the production series C with a weighted average value of 3.43, followed by the series A cheeses with 3.34, and the poorest results are observed in the production series B, with a real mean weighted value of 3.30.