The effects of five different processing methods for prato cheese were sensorially evaluated The following treatments (T) for cheese production were studied: T1 - (standard) without milk concentrated by ultrafiltration (lCUf); T2 - using lCUf without pre-fermentation; T3 - using lCUf and pre-fermentation of 10% of it; T4 - using lCUf and pre-fermentation of 20% of it and T5 - using lCUf, pre-fermentation of 20% of it plus indirect heating (the only one). According to the Quantitative Descriptive Analysis Test, the treatments presented significant differences among them with respect to appearance, flavor and texture. Cheeses T3, T4 and T5 presented a strongly marked yellow color, larger appearance uniformity and were considered harder. The cheese T1 was considered the most acidic and salty. The cheeses T4 and T5 presented lower melting. The cheeses presented the following order on the Acceptance Test T3=T4=T5>T1>T2.
sensory evaluation; cheese; ultrafiltration; fermentation
