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
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1986
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dig-inia-es-10261-2923962023-02-20T07:28:27Z Changes in microbiological, chemical, rheological and sensory characteristics during ripening of vacuum packaged Manchego cheese Núñez Gutiérrez, Manuel Gaya Sicilia, María Pilar Medina, M. Rodríguez-Marín, M. A. García‐Aser, C. 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 2023-02-20T07:28:27Z 2023-02-20T07:28:27Z 1986 artículo Journal of Food Science 51(6): 1451-1455 (1986) 0022-1147 http://hdl.handle.net/20.500.12792/3163 http://hdl.handle.net/10261/292396 10.1111/j.1365-2621.1986.tb13832.x 1750-3841 en none Wiley |
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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 |
format |
artículo |
author |
Núñez Gutiérrez, Manuel Gaya Sicilia, María Pilar Medina, M. Rodríguez-Marín, M. A. García‐Aser, C. |
spellingShingle |
Núñez Gutiérrez, Manuel Gaya Sicilia, María Pilar Medina, M. Rodríguez-Marín, M. A. García‐Aser, C. Changes in microbiological, chemical, rheological and sensory characteristics during ripening of vacuum packaged Manchego cheese |
author_facet |
Núñez Gutiérrez, Manuel Gaya Sicilia, María Pilar Medina, M. Rodríguez-Marín, M. A. García‐Aser, C. |
author_sort |
Núñez Gutiérrez, Manuel |
title |
Changes in microbiological, chemical, rheological and sensory characteristics during ripening of vacuum packaged Manchego cheese |
title_short |
Changes in microbiological, chemical, rheological and sensory characteristics during ripening of vacuum packaged Manchego cheese |
title_full |
Changes in microbiological, chemical, rheological and sensory characteristics during ripening of vacuum packaged Manchego cheese |
title_fullStr |
Changes in microbiological, chemical, rheological and sensory characteristics during ripening of vacuum packaged Manchego cheese |
title_full_unstemmed |
Changes in microbiological, chemical, rheological and sensory characteristics during ripening of vacuum packaged Manchego cheese |
title_sort |
changes in microbiological, chemical, rheological and sensory characteristics during ripening of vacuum packaged manchego cheese |
publisher |
Wiley |
publishDate |
1986 |
url |
http://hdl.handle.net/20.500.12792/3163 http://hdl.handle.net/10261/292396 |
work_keys_str_mv |
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