Changes in microbiological, chemical, rheological and sensory characteristics during ripening of vacuum packaged Manchego cheese
The effects of cheese age when packaged and of packaging material permeability on Manchego cheese characteristics were studied throughout a 6‐month ripening period. Cheese age when packaged had no significant effect on microbial levels, proteolysis, lipolysis or flavor. However, moisture content and rheological characteristics were significantly different for cheeses packaged 1, 2 or 3 wk after salting. Packaging material had no influence on microbiological, chemical, rheological or sensory characteristics of Manchego cheese. Packaged cheese had a lower flavor intensity than nonpackaged cheese, but no significant differences in flavor quality between packaged and non‐packaged cheese were recorded. Weight losses after 6 months were undetectable in packaged cheese, but they averaged 15.16% in non‐packaged cheese. Copyright © 1986, Wiley Blackwell. All rights reserved
| Main Authors: | , , , , |
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| Format: | journal article biblioteca |
| Language: | eng |
| Published: |
1986
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| Online Access: | http://hdl.handle.net/20.500.12792/3163 |
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