Composition and microbiology of Castellano cheese (Spanish hard cheese variety made from ewes' milk)

Authors
Roman-Blanco, C Santos-Buelga, J Moreno-Garcia, B Garcia-Lopez, ML
Citation
C. Roman-blanco et al., Composition and microbiology of Castellano cheese (Spanish hard cheese variety made from ewes' milk), MILCHWISSEN, 54(5), 1999, pp. 255-257
Citations number
18
Categorie Soggetti
Food Science/Nutrition
Journal title
MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL
ISSN journal
00263788 → ACNP
Volume
54
Issue
5
Year of publication
1999
Pages
255 - 257
Database
ISI
SICI code
0026-3788(1999)54:5<255:CAMOCC>2.0.ZU;2-#
Abstract
Changes in the physicochemical properties and proteolysis in portions of Ma nchego cheeses ripened for different periods and then stored in olive oil f or 1 year were studied. The results show that the cheeses underwent changes in physicochemical composition and very intense proteolysis during storage in the oil. According to the results of sensory analysis by a taste panel, the Manchego cheese samples attained optimal organoleptic characteristics after a ripening time of 60 d.