Brning Time and Smoking Influence on Acceptability of Idiazabal Cheese

Brining time and traditional smoking effects on sensory characteristics (appearance, odor, texture, taste and aftertaste) during ripening of Idiazabal cheese were studied in terms of acceptability. The range of brining time (12, 24 and 36 h) considered in this study showed little effect on sensory parameters. In longer brined cheeses, an improvement of rind acceptability was observed especially at the beginning of the ripening period. In young products the texture of the more salted cheese was preferred, in hard cheeses consumers preferred the less salty ones. The traditional smoking process had a greater effect on sensory parameters perceived by consumers than brining time did. It was observed that smoking had a positive influence on acceptability of rind, paste color and eyes. Smoking also increased odor and texture acceptability.