RT info:eu-repo/semantics/article T1 Characteristics and proteolysis of a Spanish blue cheese made with raw or pasteurised milk A1 Diezhandino Hernández, Isabel A1 Fernández, Domingo A1 Combarros Fuertes, Patricia A1 Renes Bañuelos, Erica A1 Fresno Baro, José María A1 Tornadijo Rodríguez, María Eugenia A2 Tecnologia de los Alimentos K1 Tecnología de los alimentos K1 Blue-veined cheese K1 Pasteurised milk K1 Proteolysis K1 Biogenic amines K1 Textural characteristics K1 Sensory properties AB [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 PB Wiley-Blackwell SN 1364-727X LK http://hdl.handle.net/10612/15389 UL http://hdl.handle.net/10612/15389 NO 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 DS BULERIA. Repositorio Institucional de la Universidad de León RD 29-mar-2024