Nostrano Valtrompia is a hard, long-ripened, Italian Protected Designation of Origin (PDO) cheese typically produced by applying traditional cheesemaking practices in small dairies. Due to the limited production, this cheese is characterized by an important market price. Nostrano Valtrompia physico-chemical and sensory quality can be influenced by the duration and conditions of ripening. The objectives of this work were to characterize the physico-chemical and sensory characteristics of Nostrano Valtrompia cheese ripened for 12 and 16 months and to study the influence of different ripening warehouses: a temperature conditioned warehouse (TCW) and in a traditional, not conditioned warehouse (TNCW). The moisture gradient from the rind to the center of the cheese influenced texture, moisture, aw and color. Ripening in different warehouses did not affect the overall appreciation of the cheese nor other physico-chemical (color, moisture) or sensory traits. TCW cheeses were characterized by a slightly softer texture, slightly different openings distribution, and a different sensory perception than TNCW cheeses. These minor differences were related to the less variable environmental ripening conditions of TCW than TNCW. The results of this study can be useful to support the management of the ripening conditions of Nostrano Valtrompia PDO cheese and to rationally introduce new, suitable ripening sites.

中文翻译：

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Nostrano Valtrompia PDO奶酪在不同储存条件下的成熟度：对化学，物理和感官特性的影响。

Nostrano Valtrompia是一种坚硬，长期未熟的意大利受保护的原产地标记（PDO）奶酪，通常通过在小型奶场中采用传统的奶酪制作方法来生产。由于产量有限，这种奶酪的市场价格很高。Nostrano Valtrompia的理化和感官品质可能受成熟持续时间和条件的影响。这项工作的目的是表征已熟化12个月和16个月的Nostrano Valtrompia奶酪的理化和感官特性，并研究不同熟化仓库的影响：温度调节仓库（TCW）和传统的未调节仓库（TNCW）。从果皮到奶酪中心的水分梯度会影响质地，水分，aw和颜色。在不同的仓库中成熟不会影响奶酪的总体升值，也不会影响其他物理化学（颜色，水分）或感官特性。TCW奶酪的特点是质地略软，开口分布稍有不同，并且感官知觉与TNCW奶酪不同。这些微小差异与TCW的环境成熟度条件相比，TNCW的变化性较小。这项研究的结果可用于支持Nostrano Valtrompia PDO奶酪成熟条件的管理，并合理地引入合适的新成熟位置。与TNCW奶酪不同的感官知觉。这些微小差异与TCW的环境成熟度条件相比，TNCW的变化性较小。这项研究的结果可用于支持Nostrano Valtrompia PDO奶酪成熟条件的管理，并合理地引入合适的新成熟位置。与TNCW奶酪不同的感官知觉。这些微小差异与TCW的环境成熟度条件相比，TNCW的变化性较小。这项研究的结果可用于支持Nostrano Valtrompia PDO奶酪成熟条件的管理，并合理地引入合适的新成熟位置。