Abstract
A new salting procedure which was published in a previous paper on Manchego-type cheese is now studied in order to evaluate how it affects physical properties of cheeses during ripening. Textural characteristics were analysed within the ripening period in two cheese areas (internal and medium) by means of the uniaxial compression and the stress relaxation test. Cheese microstructure was assessed by confocal laser scanning microscopy. Colour values were also evaluated. Cheeses salted by brine vacuum impregnation were less fracturable and more elastic than conventional brine salted cheeses. This is a result of microstructural changes induced by the pressure gradients imposed on the system. Vacuum impregnated cheeses showed a compact and homogeneous protein matrix with small fat globules well dispersed. Conventional brine immersed cheeses showed a more irregular protein network, with larger pores and relatively large fat aggregates.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
