2024-03-29T13:48:59Zhttp://buleria.unileon.es/oai/requestoai:buleria.unileon.es:10612/153892023-01-17T09:47:19Zcom_10612_17col_10612_18
Characteristics and proteolysis of a Spanish blue cheese made with raw or pasteurised milk
Diezhandino Hernández, Isabel
Fernández, Domingo
Combarros Fuertes, Patricia
Renes Bañuelos, Erica
Fresno Baro, José María
Tornadijo Rodríguez, María Eugenia
Tecnologia de los Alimentos
Tecnología de los alimentos
[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
2022-12-22T12:44:33Z
2022-12-22T12:44:33Z
info:eu-repo/semantics/article
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
1364-727X
http://hdl.handle.net/10612/15389
10.1111/1471-0307.12862
1471-0307
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
Wiley-Blackwell