From: Physicochemical changes during 4 weeks ripening of Camembert cheeses salted with four types of salts
Sensory characteristics | Four types of salts | |||
---|---|---|---|---|
Refined | Baked refined | Sun-dried | Himalayan rock | |
Hardness | 4.29 ± 0.99NS | 4.21 ± 1.12 | 4.71 ± 1.07 | 4.71 ± 1.07 |
Flavor | 3.64 ± 0.84NS | 4.36 ± 1.34 | 3.64 ± 1.28 | 4.21 ± 1.53 |
Bitterness | 2.42 ± 1.22b | 4.00 ± 1.88a | 3.79 ± 1.76a | 3.71 ± 1.68a |
Salty | 3.21 ± 1.05b | 4.14 ± 1.66a | 3.36 ± 1.34b | 3.86 ± 1.56ab |
Taste | 5.00 ± 1.11a | 4.14 ± 1.66ab | 4.07 ± 1.33ab | 3.71 ± 1.27b |