dc.contributor | Facultad de Veterinaria | es_ES |
dc.contributor.author | Diezhandino Hernández, Isabel | |
dc.contributor.author | Fernández, Domingo | |
dc.contributor.author | Combarros Fuertes, Patricia | |
dc.contributor.author | Renes Bañuelos, Erica | |
dc.contributor.author | Fresno Baro, José María | |
dc.contributor.author | Tornadijo Rodríguez, María Eugenia | |
dc.contributor.other | Tecnologia de los Alimentos | es_ES |
dc.date | 2022 | |
dc.date.accessioned | 2022-12-22T12:44:33Z | |
dc.date.available | 2022-12-22T12:44:33Z | |
dc.identifier.citation | 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 | es_ES |
dc.identifier.issn | 1364-727X | |
dc.identifier.uri | http://hdl.handle.net/10612/15389 | |
dc.description.abstract | [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 | es_ES |
dc.language | eng | es_ES |
dc.publisher | Wiley-Blackwell | es_ES |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | Tecnología de los alimentos | es_ES |
dc.subject.other | Blue-veined cheese | es_ES |
dc.subject.other | Pasteurised milk | es_ES |
dc.subject.other | Proteolysis | es_ES |
dc.subject.other | Biogenic amines | es_ES |
dc.subject.other | Textural characteristics | es_ES |
dc.subject.other | Sensory properties | es_ES |
dc.title | Characteristics and proteolysis of a Spanish blue cheese made with raw or pasteurised milk | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.identifier.doi | 10.1111/1471-0307.12862 | |
dc.description.peerreviewed | SI | es_ES |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es_ES |
dc.identifier.essn | 1471-0307 | |
dc.journal.title | International Journal of Dairy Technology | es_ES |
dc.volume.number | 75 | es_ES |
dc.issue.number | 3 | es_ES |
dc.page.initial | 630 | es_ES |
dc.page.final | 642 | es_ES |
dc.type.hasVersion | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.project | Junta de Castilla y León | es_ES |
dc.description.project | 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 | |