Calidad sensorial de quesos semiduros de corta duración

A procedure was created for evaluating the sensory characteristics of semihard, short maturation period cheeses developed in the Food Industry Research Institute. A group of specialists versed in the product, technology and sensory evaluation techniques was assembled. The descriptive records of these cheeses were put together and an analytic procedure developed for their evaluation, based on the classification and scoring of their defects using a 20 point scale. The applicability of the procedure was subsequently evaluated in 12 batches of «Laskatas» cheese and 10 of «Costa Sur». Global quality impression reports were used for comparison. Results allowed characterisation of the evaluation system as reliable.