Effects of changes during ripening and frozen storage on the physicochemical and sensory characteristics of Cabrales cheeses |
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| Authors: | L ALONSO M JUÁREZ M RAMOS P J MARTÍN-ALVAREZ |
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| Affiliation: | Institute del Frío (CSIC), Ciudad Universitaria, 28040 Madrid |
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| Abstract: | 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. |
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| Keywords: | Blue cheese Cabrales cheese frozen storage of cheese |
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