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dc.contributor | Facultad de Veterinaria | es_ES |
dc.contributor.author | López Díaz, Teresa María | |
dc.contributor.author | Alegría, Ángel | |
dc.contributor.author | Rodríguez Calleja, José María | |
dc.contributor.author | Combarros Fuertes, Patricia | |
dc.contributor.author | Fresno Baro, José María | |
dc.contributor.author | Santos Buelga, Jesús Ángel | |
dc.contributor.author | Flórez, Ana Belén | |
dc.contributor.author | Mayo, Baltasar | |
dc.contributor.other | Tecnologia de los Alimentos | es_ES |
dc.date | 2023 | |
dc.date.accessioned | 2024-01-30T11:55:19Z | |
dc.date.available | 2024-01-30T11:55:19Z | |
dc.identifier.citation | López-Díaz, T. M., Alegría, Á., Rodríguez-Calleja, J. M., Combarros-Fuertes, P., Fresno, J. M., Santos, J. A., Flórez, A. B., & Mayo, B. (2023). Blue Cheeses: Microbiology and Its Role in the Sensory Characteristics [Review of Blue Cheeses: Microbiology and Its Role in the Sensory Characteristics]. Dairy, 4(3), 410-422. Multidisciplinary Digital Publishing Institute (MDPI). https://doi.org/10.3390/DAIRY4030027 | es_ES |
dc.identifier.other | https://www.mdpi.com/2624-862X/4/3/27 | es_ES |
dc.identifier.uri | https://hdl.handle.net/10612/17923 | |
dc.description.abstract | [EN] Blue cheeses are those whose matrix is veined with a blue, blue-grey, or blue-green colour due to the development of Penicillium roqueforti. There are more than 45 varieties of blue cheese produced worldwide, with some distinct features, although the manufacture process is similar. In addition to P. roqueforti, complex microbial populations interact and succeed throughout the manufacturing and ripening at the cheese’s surface (the rind) and interior (matrix). The microbiota of blue cheeses is made up of a vast array of both prokaryotic and eukaryotic microorganisms. Acidification of the curd relies on the action of lactococci and other lactic acid bacteria (LAB) species. The ripened cheeses’ final quality and shelf-life properties largely depend on the enzymatic systems of the components of the microbiota, particularly on those of LAB, P. roqueforti, and yeast species. Proteolysis is the most complex and important primary biochemical process involved in blue-veined cheeses during ripening, with P. roqueforti being considered the main proteolytic agent. Lipolysis is also strong, originating, among other compounds, ketones, which are the main aroma compounds in blue-veined cheeses. In addition, several bioactive compounds are produced during ripening. The biochemical activities, mainly of microbial origin, are responsible for the sensory characteristics of these very appreciated cheese varieties worldwide | es_ES |
dc.language | eng | es_ES |
dc.publisher | MDPI | es_ES |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | Tecnología de los alimentos | es_ES |
dc.subject.other | Blue cheeses | es_ES |
dc.subject.other | Penicillium roqueforti | es_ES |
dc.subject.other | Mycotoxins | es_ES |
dc.subject.other | Proteolysis | es_ES |
dc.subject.other | Lipolysis | es_ES |
dc.subject.other | Cheese microbiota | es_ES |
dc.title | Blue Cheeses: Microbiology and Its Role in the Sensory Characteristics | es_ES |
dc.type | info:eu-repo/semantics/review | es_ES |
dc.identifier.doi | 10.3390/dairy4030027 | |
dc.description.peerreviewed | SI | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/AEI/ Programa Estatal de Generación de Conocimiento y Fortalecimiento Científico y Tecnológico del Sistema de I+D+i/ PID2019-110549RB-I00/ES/DESARROLLO Y EMPLEO DE MICROBIOTAS SINTETICAS COMO FERMENTO PARA LA ELABORACION DE QUESOS TRADICIONALES CON OBJETO DE INCREMENTAR SU CALIDAD Y SEGURIDAD HIGIENICA | es_ES |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es_ES |
dc.identifier.essn | 2624-862X | |
dc.journal.title | Dairy | es_ES |
dc.volume.number | 4 | es_ES |
dc.issue.number | 3 | es_ES |
dc.page.initial | 410 | es_ES |
dc.page.final | 422 | es_ES |
dc.type.hasVersion | info:eu-repo/semantics/publishedVersion | es_ES |
dc.subject.unesco | 3309 Tecnología de Los Alimentos | es_ES |
dc.subject.unesco | 3309.09 Productos lácteos | es_ES |
dc.subject.unesco | 3309.90 Microbiología de Alimentos | es_ES |
dc.description.project | Research in this area has been supported by projects from the Spanish Ministry of Science and Innovation (PID2019-110549RB-I00/AEI/10.13039/501100011033) and Asturias Principality (AYUD/2021/50916; AYUD/2021/57336) | es_ES |
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