López González, N.; Abarquero, D.; Combarros-Fuertes, P.; Prieto, B.; Fresno, J.M.; Tornadijo, M.E. Influence of Salting on Physicochemical and Sensory Parameters of Blue-Veined Cheeses. Dairy2024, 5, 93-105.
López González, N.; Abarquero, D.; Combarros-Fuertes, P.; Prieto, B.; Fresno, J.M.; Tornadijo, M.E. Influence of Salting on Physicochemical and Sensory Parameters of Blue-Veined Cheeses. Dairy 2024, 5, 93-105.
López González, N.; Abarquero, D.; Combarros-Fuertes, P.; Prieto, B.; Fresno, J.M.; Tornadijo, M.E. Influence of Salting on Physicochemical and Sensory Parameters of Blue-Veined Cheeses. Dairy2024, 5, 93-105.
López González, N.; Abarquero, D.; Combarros-Fuertes, P.; Prieto, B.; Fresno, J.M.; Tornadijo, M.E. Influence of Salting on Physicochemical and Sensory Parameters of Blue-Veined Cheeses. Dairy 2024, 5, 93-105.
Abstract
Salting influences microbial growth, enzymatic activity and biochemical reactions during ripening, thus contributing to the final quality of cheese. The aim of this study was to evaluate the influence of different salting methods (dry salting at 12, 24 and 48 h; in brine; and curd salting) on the chemical (moisture and salt content), physico-chemical (pH, titratable acidity and water activity) and sensory (texture profile analysis, colour and sensory attributes) characteristics of an industrial blue vein cheese. Dry salted cheeses had lower moisture content and water activity, and higher salt/moisture content and acidity than those salted in brine and curd. Dry-salted cheeses were also characterised by higher values for hardness, fracturability and instrumental gumminess. Dry-salted cheeses showed differences only in the red/green colour component (a*), with the curd-salted cheeses being less greenish. All cheeses scored high (around 7) in the tasters' overall impression, with the dry-salted cheeses at 12 and 24 h showing optimal growth and even distribution of mould, as well as better flavour and texture.
Keywords
Blue veined cheese; Salting; Salt/moisture ratio; Sensorial; Texture; Water activity
Subject
Biology and Life Sciences, Food Science and Technology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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