Different types of packaging influence sensory profile of Canastra artisanal cheese

Abstract

Artisanal cheeses have been highly appreciated by consumers, and have an important social, economic and cultural significance in Brazil. However, problems related to the chemical and sensory changes resulted from the microorganisms metabolism during the storage have been pointed. Product shelf-life and quality can be influenced by the product packaging. Thus, this work aimed to evaluate the influence of different types of packaging on the sensory profile of Canastra artisanal minas cheese; and associate its sensory profile to the main bacterial groups present in the cheeses under each type of packaging. Cheeses from a same batch with 14 days of maturation were packed in VACUUM, NYLON MESH, BUTTER PAPER, PVC FILM and without packaging until 22 days of maturation. Cheese`s Sensory profile and Microbial diversity were evaluated. Packaging used in Minas artisanal Canastra cheese maturation promoted different sensory attributes. PREMAT and BUTTER PAPER were the preferred samples, followed by the cheeses submitted to VACUUM PACKAGING, NYLON MESH, and PVC FILM. POSTMAT was less preferred. However, all samples had good acceptances. attributes such as sour flavor, mild flavor, butter flavor, farm flavor, salty, cured, compacted and soft drove the PREMAT acceptance. Moreover, this sample presented Lactococcus sp (OTU24), Corynebacterium sp (OTU25), Lactobacillus plantarum (OTU26), Streptococcus sp (OTU27), Lactobacillus plantarum (OTU28), Lactobacillus brevis (OTU22) and Lactobacillus casei (OTU13). Although the different sensory profile provided by the different packages, everyone showed to have market potential. The results of this study provide important information for the artisanal cheese producers focusing on product quality improvement and conservation.