Influence of Salting on Physicochemical and Sensory Parameters of Blue-Veined Cheeses
Noemí López González,
Daniel Abarquero,
Patricia Combarros-Fuertes
et al.
Abstract:Salting influences microbial growth, enzymatic activity, and biochemical reactions during ripening, thus contributing to the final quality of cheese. The aim of this study was to evaluate the influence of different salting methods (dry salting at 12, 24, and 48 h; salting in brine; and salting of partially drained curd, before moulding) on the chemical (moisture and salt content), physicochemical (pH, titratable acidity, and water activity), and sensory characteristics (texture profile analysis, colour, and se… Show more
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