The Investigation and Comparison of Sensory Attributes of Smear-Ripened and Mold-Ripened Cheeses; a Review

도포 숙성 치즈와 곰팡이 숙성 치즈의 관능적 특성 비교 분석에 관한 총설

  • 이미령 (대구대학교 공과대학 식품영양학과)
  • Received : 2019.04.05
  • Accepted : 2019.04.15
  • Published : 2019.04.28


The objectives of this review are to be aware of the differences between the smear-ripened and mold-ripened cheeses and to compare the sensory attributes of smear-ripened and blue-vein cheeses. Sensory attributes of cheese occupy a prominent place for the desirable overall quality of smear-ripened and blue-vein cheeses. Smear-ripened cheeses characterized by a smooth and brittle texture. Furthermore, smear-ripened cheeses have common grittiness characteristics, also slightly salty and sour flavor compared to blue-vein cheeses. Blue-vein cheeses are characterized by a softer, creamy texture and stronger smells when goat milk is used. Blue-vein cheeses have a fresh, clean, somewhat salty and acid with a slightly bitter tastes compared to smear-ripened cheeses. Finally, the differences in sensory attributes of smear-ripened and blue-vein cheeses such as texture, aroma, and flavor, can make them useful to determine the quality of cheeses.


Cheese;Sensory Attributes;Smear-ripened;Mold-ripened;Consumer References

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Fig. 1. Smear-Ripened Cheeses(photo:

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Fig. 2. Blue Vein Cheeses(photo:

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Fig. 3. The various processing ways of the productionof hard and semi-hard cheese (Diagram figurewas adopted and modified from [10]).

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Fig. 4. The general diagram of the production of BlueMold cheese (Diagram figure was adopted andmodified from [10]).

Table 1. Common Blue Mold Cheese Varieties (adopted and modified from [11])

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Table 2. Common Examples of Smear-Ripened Cheese Varieties (adopted and modified taken from [11])

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Table 3. Common Sensory Defects of Surface- and Mold-Ripened Cheese (courtesy of Center for Dairy Research, Madison, WI, U.S.A.)

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Supported by : Daegu University


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