Effect of the Ripening Period and Intravarietal Comparison on Chemical, Textural and Sensorial Characteristics of Palmero (PDO) Goat Cheese

SIMPLE SUMMARY: Palmero PDO (Protected Denomination of Origin) cheese is a typical product of La Palma (Canary Isles, Spain) and it is manufactured from raw goat milk of the Palmera breed. All goat herds must be fed with local vegetal resources: pastures and or/grazing. It is an uncooked, pressed cheese, commercialised both fresh (from 8 to 20 days), as semi-hard (from 21 to 60 days) and hard (from 60 days). The aim of this study was to evaluate the changes in the physicochemical and sensorial parameters of Palmero PDO cheeses during 90 days of aging, also making an intravarietal comparison between dairy plants. This characterization could lead a better and complete cheese definition. Some variations have been observed between cheese artisanal factories because each cheesemaker has some cheese making particularities that are inherited from parents to children. These differences can be used for purchasing and marketing as added values linked to “terroir” and cheese handmade practices. ABSTRACT: Palmero cheese is an artisanal dairy product from the Canary Islands (Spain), awarded with the Protected Denomination of Origin (PDO) from the European Union. It is made with raw milk from the Palmera dairy goat on La Palma island. The aim of this research covered the physicochemical and sensorial characterization of Palmero cheese along 90 days of ripening. Palmero cheeses from four cheese factories were analysed for basic physicochemical parameters, instrumental texture and colour and sensorial profile. Most of the basic composition and the texture and colour attributes of Palmero cheese changed significantly along maturation. During the 90 days of ripening an increase in hardness, fracturability and gumminess (p < 0.001) occurred while elasticity decreased simultaneously (p < 0.001). The internal lightness value decreased significantly (p < 0.001), while yellowness increased (p < 0.001) during cheese ripening. Ripening time affected six of nine sensorial texture characteristics and the entire odour and flavour parameters analysed (p < 0.001). Regarding to intravarietal comparison, in general, cheeses from the four dairy plants showed similar composition although significant differences were detected on textural, colour and sensorial characteristics.