Comparison of microflora, chemical and sensory characteristics of artisanal Manchego cheeses from two dairies

Comparison of microflora, chemical and sensory characteristics of artisanal Manchego cheeses from two dairies

It is widely accepted that cheeses, although manufactured according to the regulations of the Appellation of Origins, show important differences in the sensory attributes mainly due to the milk used (raw or pasteurised). This paper reports on comparison of changes in the microflora and chemical para...

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Bibliographic Details
Published in:Food control Vol. 18; no. 1; pp. 11 - 17
Main Authors: Cabezas, L., Sánchez, I., Poveda, J.M., Seseña, S., Palop, M a.LL
Format: Journal Article
Language:English
Published: Elsevier Ltd 2007
Subjects:
Artisanal Manchego cheese
cheese milk
cheese ripening
cheese starters
chemical composition
ewe milk
lipolysis
manchego cheese
microbial activity
Microbiological changes
pasteurized milk
proteolysis
provenance
raw milk
Sensory characteristics
sensory properties
Sensory characteristics
Microbiological changes
Artisanal Manchego cheese
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Summary:It is widely accepted that cheeses, although manufactured according to the regulations of the Appellation of Origins, show important differences in the sensory attributes mainly due to the milk used (raw or pasteurised). This paper reports on comparison of changes in the microflora and chemical parameters related with proteolytic and lipolytic processes that occurred throughout eight months ripening in artisanal Manchego cheeses manufactured in two dairies. The results obtained indicate few chemical or microbiological differences between the cheeses from the two dairies; there were, however, differences in the proteolysis and lipolysis that gave rise to small but important sensory differences between cheeses from both dairies. Odour attributes contributed most to the differentiation of cheeses from both dairies.
Bibliography:http://dx.doi.org/10.1016/j.foodcont.2005.07.010
ObjectType-Article-1
SourceType-Scholarly Journals-1
ObjectType-Feature-2
content type line 23
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2005.07.010