Determination of optimum ripening time in hard cooked cheeses (Reggianito type) using survival analysis statistics: Modified versus traditional cheese making technology

Abstract In this work, we determined optimum ripening time of hard cooked cheeses made by traditional technology or an innovative process aimed at accelerating flavor formation. For that purpose, applied survival analysis statistics. Experimental cheese making (E) included homogenization milk fat, unpasteurized milk, changes in cooking temperature, and a curd-washing step, while (T) followed classic hard-cooked making. Cheeses were ripened for 215 days samples analyzed 76, 112, 128, 152, days. Consumers (250) recruited divided into five groups 50 consumers each stage. At sampling time, assessed whether the sample was “under-ripe,” “ok,” “over-ripe.” Optimum could be estimated only E cheeses, with high percentage rejection. T it not possible to determine because rejection over-ripening never reported. We verified consumer segmentation: small found under-ripe over-ripe. Many qualified as too spicy, especially end ripening. Spicy is usually perceived before than texture evidenced acceleration concluded intervention successful It also had potential develop new product targeted who chose/prefer good spicy flavor. Practical Application Survival useful methodology foods based on data. proposed formation flavor,