Rheological, textural, colour and sensory characteristics of a Spanish blue cheese (Valdeón cheese). (January 2016)

• Record Type: Journal Article
• Authors: Diezhandino, I.; Fernández, D.; Sacristán, N.; Combarros-Fuertes, P.; Prieto, B.; Fresno, J.M.
• Is Part Of: Lebensmittel-Wissenschaft + Technologie =. Volume 65(2016)
• Page Start: 1118
• Page End: 1125
• Publication Date: 2016-01
• Subjects: Blue-veined cheese -- Rheology -- Texture -- Colour -- Sensory Characteristics; Food industry and trade -- Periodicals; Food -- Composition -- Periodicals; Microbiology -- Periodicals; Nutrition -- Periodicals; 664.005
• DOI: 10.1016/j.lwt.2015.10.003
• Languages: English
• ISSNs: 0023-6438

Abstract

Abstract: The aim of this work was to study the rheological, textural, colour and sensory characteristics of Valdeón blue-veined cheese during ripening. Eight batches of cheese were manufactured and 48 cheeses were analysed. All parameters studied were affected by ripening time. 120-day-old cheese was characterized by higher G′, G″ and G* values, showing a more elastic disposition, as well as, lower fracturability, gumminess and chewiness values and higher adhesiveness values. Moreover, as time increased cheeses were characterized by a decrease in L * and a * values. Finally, the sensory attributes that most influenced the perception of Valdeón cheese were: saltiness and pungenty; sour and pungent odours; adhesiveness and granularity; and taste strength. Highlights: Rheological, textural, colour and sensory characteristics were studied. Valdeón cheese presented a more elastic structure as ripening progressed. All the textural parameters were highly influenced by ripening time. L* and a* values decreased during ripening. Saltiness, pungenty, adhesiveness and granularity characterized this cheese.