“…Ripening affects all the sensory attributes of cheeses (Tables 3 and 4, Figure 1 c) due to the intense lipolytic and proteolytic reactions taking place in them (Morgan & Gaborit, 2001;Ferrandini et al, 2011). Thus, throughout ripening, an increase in colour, overall odour, overall aroma, persistence, salty and acid tastes and in sensations of piquancy and pungency intensities were produced (Cabezas et al, 2006;Tejada et al, 2006;Alvarez et al, 2007;Fresno & Alvarez, 2012). In the same way, texture attributes were modified, increasing their hardness due to a loss of moisture (Cabezas et al, 2006;Tejada et al, 2006;Fresno & Alvarez, 2012;Garc ıa et al, 2016) and reducing their elasticity (Fresno & Alvarez, 2012) and solubility (Garc ıa et al, 2016).…”