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4. Del Caro A., M. A. Madrau, A. Piga, G. Murittu, G. Usai, G. Pischedda, N. Secchi.Evoluzione chimico-fisica, sensoriale e della texture di un formaggio fresco pecorinoconfezionato in atmosfera modificata durante la shelf-life. VIII° Ciseta 2007.Il presente lavoro riporta i risultati ottenuti dall’analisi di un formaggio pecorino fresco conservato in atmosferamodificata mediante due differenti condizioni e prodotto ad una settimana di distanza uno dall’altro. L’analisidei cambiamenti fisico-chimici, di texture e sensoriali durante la shelf-life, ha evidenziato che il campioneconservato in atmosfera modificata con una percentuale di N 2 /CO 2 pari a 80/20 si è rivelato qualitativamentesuperiore rispetto a quello conservato con una percentuale di N 2 /CO 2 pari a 90/10, sia per quanto concerne lecaratteristiche sensoriali sia per i parametri di texture, in particolar modo per la forza alla rottura in compressionee per la durezza e masticabilità all’analisi TPA, anche se ha mostrato un ingiallimento del colore leggermentesuperiore rispetto alla prova conservata in miscela di gas 90/10.5. Del Caro A., M.F. Scintu, R. Di Salvo, M. Agabbio, 2006. Sensory differences in cheeses:comparison between two technologies. Second European Conference on Sensory ConsumerScience of Food and Beverages. A sense of diversity. 26-29 September, The Hague, TheNetherlands.A trained panel of 7 assessors was used to evaluate sensory differences between eight sardinian milk ewe’scheeses produced in a local diary industry with two different technologies: four were produced with fresh milkand the others with frozen milk. Freezing technology is very important for the diary industry because sheeps donot produce milk constantly during all the year, but the industry needs to produce cheese all the year.QDA was the sensory analysis used after training of the assessors with reference standards in three different sessions.Due to the impossibility for the diary industry to produce the different cheeses in the same time we wereforced to analyze them in two different periods of the year 2004, July for those obtained with fresh milk and Septemberfor those produced with frozen milk.Data were elaborated by Friedman’s Analysis followed by the Least Discriminant Square (LSD) for differencesamong samples and by Cluster Analysis (Statistica 6.0 for Windows).Results obtained showed significant differences for three of the attributes analysed, acid, soft and soluble, bothbetween the two technologies and within the same technology. Cluster Analysis confirmed these data, in fact wedid not find the presence of two groups, as could be expected. So, relatively to the test used we can assume thatthere is not significant evidence of strict differences between the two technologies employed as we found significantdifferences among cheeses belonging to the same technology, due to the considerable variability of themilk composition linked to genetic and climatic factors, feed and breeding conditions .SISTAL - SOCIETA’ ITALIANA DI SCIENZE E TECNOLOGIE ALIMENTARIDipartimento di Scienze e Tecnologie Agroalimentari, Università degli Studi della TusciaVia San Camillo de Lellis, 01100 ViterboTel.: 0761- 35 74 94/7 , Fax: 0761- 35 74 98, e-mail: mmoresi@unitus.it421