Influence of the season on proteolysis and sensory characteristics of Idiazabal cheese

The present study examined the influence of the manufacturing time on prote olysis and sensory characteristics of Idiazabal cheese. Samples of Idiazaba l cheeses made using traditional manufacturing methods at two different tim es of year were collected at a plant operating under the auspices of the Id iazabal Cheese Appellation of Origin. The cheeses were made in February and June, roughly the beginning and the end of the manufacturing season. Chemi cal analyses were performed on d 1, 90, and 180 of ripening and sensory ana lyses on d 90, 120, and 180 of ripening. Higher nitrogen fraction (soluble and nonprotein nitrogen) levels and free amino acid contents were observed in the cheeses manufactured during the month of June. Degradation of the al pha(s)- and beta-caseins was also greater in the cheeses made at that time of year. The cheeses manufactured in February earned higher sensory analysi s scores for characteristic odor and taste and higher total sensory scores. The cheeses manufactured in June earned higher scores for the sensory attr ibutes sweet flavor and bitter taste.