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Effects of changes during ripening and frozen storage on the physicochemical and sensory characteristics of Cabrales cheeses
Author(s) -
ALONSO L.,
JUÁREZ M.,
RAMOS M.,
MARTÍNALVAREZ P. J.
Publication year - 1987
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1987.tb00518.x
Subject(s) - ripening , food science , organoleptic , lipolysis , chemistry , cheese ripening , sensory system , sensory analysis , biology , biochemistry , adipose tissue , neuroscience
Summary The physicochemical and organoleptic characteristics of two batches of Cabrales cheese, stored at −20°C for 4 and 8 months, respectively, were studied during subsequent ripening. Frozen storage did not result in significant alterations in overall compositional, rheological and sensory properties or the level of lipolysis. The extent of proteolysis was slightly lower in the cheeses frozen prior to ripening.