Abstract
The aim of this work was to study the rheological, textural, colour and sensory characteristics of Valdeón blue-veined cheese during ripening. Eight batches of cheese were manufactured and 48 cheeses were analysed. All parameters studied were affected by ripening time. 120-day-old cheese was characterized by higher G′, G″ and G* values, showing a more elastic disposition, as well as, lower fracturability, gumminess and chewiness values and higher adhesiveness values. Moreover, as time increased cheeses were characterized by a decrease in L * and a * values. Finally, the sensory attributes that most influenced the perception of Valdeón cheese were: saltiness and pungenty; sour and pungent odours; adhesiveness and granularity; and taste strength.
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