RT info:eu-repo/semantics/review
T1 Blue Cheeses: Microbiology and Its Role in the Sensory Characteristics
A1 López Díaz, Teresa María
A1 Alegría, Ángel
A1 Rodríguez Calleja, José María
A1 Combarros Fuertes, Patricia
A1 Fresno Baro, José María
A1 Santos Buelga, Jesús Ángel
A1 Flórez, Ana Belén
A1 Mayo, Baltasar
A2 Tecnologia de los Alimentos
K1 Tecnología de los alimentos
K1 Blue cheeses
K1 Penicillium roqueforti
K1 Mycotoxins
K1 Proteolysis
K1 Lipolysis
K1 Cheese microbiota
K1 3309 Tecnología de Los Alimentos
K1 3309.09 Productos lácteos
K1 3309.90 Microbiología de Alimentos
AB [EN] Blue cheeses are those whose matrix is veined with a blue, blue-grey, or blue-green colourdue to the development of Penicillium roqueforti. There are more than 45 varieties of blue cheeseproduced worldwide, with some distinct features, although the manufacture process is similar.In addition to P. roqueforti, complex microbial populations interact and succeed throughout themanufacturing and ripening at the cheese’s surface (the rind) and interior (matrix). The microbiotaof 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 systemsof 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-veinedcheeses during ripening, with P. roqueforti being considered the main proteolytic agent. Lipolysis isalso strong, originating, among other compounds, ketones, which are the main aroma compounds inblue-veined cheeses. In addition, several bioactive compounds are produced during ripening. Thebiochemical activities, mainly of microbial origin, are responsible for the sensory characteristics ofthese very appreciated cheese varieties worldwide
PB MDPI
LK https://hdl.handle.net/10612/17923
UL https://hdl.handle.net/10612/17923
NO 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
DS BULERIA. Repositorio Institucional de la Universidad de León
RD 17-may-2024