2024-03-29T09:35:58Zhttp://buleria.unileon.es/oai/requestoai:buleria.unileon.es:10612/153892023-01-17T09:47:19Zcom_10612_17col_10612_18
Facultad de Veterinaria
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400
Diezhandino Hernández, Isabel
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600
Fernández, Domingo
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600
Combarros Fuertes, Patricia
237
600
Renes Bañuelos, Erica
891
600
0000-0001-6192-5662
Fresno Baro, José María
387
600
Tornadijo Rodríguez, María Eugenia
1047
600
Tecnologia de los Alimentos
2caf9d47-2e48-4ad8-8ca8-0a0c1cccd1b3
400
2022
2022-12-22T12:44:33Z
2022-12-22T12:44:33Z
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
[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
SI
Junta de Castilla y León
Publicación en abierto financiada por el Consorcio de Bibliotecas Universitarias de Castilla y León (BUCLE), con cargo al Programa Operativo 2014ES16RFOP009 FEDER 2014-2020 DE CASTILLA Y LEÓN, Actuación:20007-CL - Apoyo Consorcio BUCLE
eng
Wiley-Blackwell
Attribution-NonCommercial-NoDerivatives 4.0 Internacional
http://creativecommons.org/licenses/by-nc-nd/4.0/
info:eu-repo/semantics/openAccess
Tecnología de los alimentos
Blue-veined cheese
Pasteurised milk
Proteolysis
Biogenic amines
Textural characteristics
Sensory properties
Characteristics and proteolysis of a Spanish blue cheese made with raw or pasteurised milk
info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
International Journal of Dairy Technology
75
3
630
642
THUMBNAIL
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10612/15389
oai:buleria.unileon.es:10612/15389
2023-01-17 10:47:19.838
BULERIA. Repositorio Institucional de la Universidad de León
buleria@unileon.es
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