Effects of changes during ripening and frozen storage on the physicochemical and sensory characteristics of Cabrales cheeses

Abstract

Sum ma ryThe physicochemical and organoleptic characteristics of two batches of Cabrales cheese, stored at -20°C for 4 and 8 months, respectively, were studied during subsequent ripening. Frozen storage did not result in significant alterations in overall compositional, rheological and sensory properties or the level of lipolysis. The extent of proteolysis was slightly lower in the cheeses frozen prior to ripening.

Effects of the freezing process on proteolysis during the ripening of Port Salut Argentino cheeses

“…However, other studies have reported that the freezing process significantly affected proteolysis in cheeses frozen prior to ripening. Mould-ripened Cabrales cheeses had lower water-soluble, non-protein and amino acid nitrogen contents than control cheeses (Alonso et al, 1987;Ramos, Ca´ceres, & Polo, 1987). Therefore, the effects of the freezing process on proteolysis of cheeses frozen prior to ripening differ between cheese varieties.…”

“…Several authors have investigated cheese proteolysis after freezing, although the literature on proteolysis in frozen cheeses provides conflicting information (Alonso, Juarez, Ramos, & Martı´n-Alvarez, 1987). For example, some researchers have reported that the freezing process did not affect cheese proteolysis.…”

Microbiological, chemical, textural and sensory characteristics of Hispánico cheese manufactured using frozen ovine milk curds scalded at different temperatures

“…Differences in milk fat composition and in lipase activity between the batches of ovine milk might have also affected lipolysis. Lipolysis in Cabrales cheese was not affected by frozen storage for up to 8 m before ripening, although it must be taken into account that this is a raw milk mould-ripened variety with a high lipase activity (Alonso, Juá rez, Ramos, & Martín-Á lvarez, 1987). Out of four caprine milk cheeses frozen for 4 m prior to ripening, only a surface-mould soft cheese variety exhibited enhanced lipolysis compared with control cheese (Martín-Herná ndez, Juá rez, Ramos, & Martín-Á lvarez, 1990).…”

Use of changes in triacylglycerols during ripening of cheeses with high lipolysis levels for detection of milk fat authenticity

“…Consequently, three types of blue cheeses were prepared in this study, a Cabrales cheese made from cows' milk (batch C), a second Cabrales cheese made from a mixture of 20% goats' milk in cows' milk (batch C/G), and a third blue cheese made from ewes' milk (batch E). The first two cheeses (C and C/G) were made from pasteurized milk according to the approved cheese-making procedures for Cabrales cheese as described by Alonso et al (1987), and the cheeses were naturally mould-ripened in mountain caves (Ministerio de Agricultura, Pesca y Alimentacio´n, 2000). The third cheese (E) was an industrially manufactured blue cheese also made from pasteurized milk, with a commercial starter (Flora Danica, Chr.…”

“…Details of the biochemistry of these cheeses during manufacture have been reported (Alonso, Jua´rez, Ramos, & Martı´n-Alvarez, 1987;Fontecha et al, 1990). Both types of cheeses are regulated by Protected Designations of Origin (PDO).…”