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Título
Characteristics and proteolysis of a Spanish blue cheese made with raw or pasteurised milk
Autor
Facultad/Centro
Área de conocimiento
Título de la revista
International Journal of Dairy Technology
Número de la revista
3
Datos de la obra
Diezhandino, I., Fernández, D., Combarros-Fuertes, P., Renes, E., Fresno, J. M., & Tornadijo, M. E. (2022). Characteristics and proteolysis of a Spanish blue cheese made with raw or pasteurised milk. International Journal of Dairy Technology, 75(3), 630-642. https://doi.org/10.1111/1471-0307.12862
Editor
Wiley-Blackwell
Fecha
2022
ISSN
1364-727X
Zusammenfassung
[EN] Valdeón cheese is a Spanish Protected Geographical Indication of blue-veined cheese produced on an industrial scale from raw or pasteurised cow and/or goat milk. The aim of this work was to evaluate the impact of pasteurisation on the microbiological, physicochemical and sensory characteristics of cheese. Cheeses made with raw milk showed higher counts of lactobacilli and enterococci, as well as lower values of pH and D-lactic acid and salt/moisture ratio. Cheeses made with pasteurised milk showed greater extent of proteolysis, higher concentration of free amino acids and lower concentration of biogenic amines. Pasteurisation produced more elastic and harder cheeses, but with a lower sensory profile
Materia
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SI
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