Influence of the maturation process on physicochemical parameters of long-ripened Bursztyn cheeses during 72 months of aging

ABSTRACT: The aim of this study was to evaluate the effect of prolonged ripening(0–72 months) on the physicochemical, rheological, and microstructural properties, as well as consumer evaluation, of Bursztyn cheese. Extended ripening resulted in progressive moisture loss and increased dry matter content. Texture profile analysis revealed an increase in hardness up to 24 months of ripening. The storage(G′) and loss(G″) moduli increased with ripening time, whereas meltability and water activity decreased. MIR spectroscopy confirmed ongoing biochemical transformations related to proteolysis and lipolysis. Optical and confocal microscopy demonstrated progressive structural heterogeneity and crystal accumulation. XRD analysis identified brushite in the 72-month-ripened cheese. Consumer evaluation indicated that cheese ripened for 36 months exhibited the most balanced sensory profile, whereas the 72-month-ripened cheese showed highly intense sensory attributes appreciated mainly by cheese connoisseurs. The results demonstrate that prolonged ripening strongly influences cheese functionality and may support the production of premium long-ripened cheeses.