English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/112953
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE
Exportar a otros formatos:


Afuega'l Pitu cheese quality: Carbon dioxide addition to refrigerated milk in acid-coagulated cheesemaking

AuthorsRuas-Madiedo, Patricia ; Bada Gancedo, Juan Carlos ; Alonso López, Leocadio ; González de los Reyes-Gavilán, Clara
Refrigerated milk
Acid coagulation
Carbon dioxide
Issue DateDec-1998
CitationInternational Dairy Journal 8(12): 951-958 (1998)
AbstractThe suitability of milk preserved by refrigeration and CO2 addition for the manufacture of Afuega'l Pitu, a Spanish acid-coagulated short-ripened cheese, was evaluated at pilot scale using an autochthonous cheese starter. Cheeses manufactured, after milk pasteurisation, from vacuum degasified refrigerated CO2-treated samples (pH 6.2) were compared with two different control cheeses made from pasteurised milk either fresh or refrigerated. The multiplication and acidification capacity of lactic acid bacteria as well as the production of volatile compounds during cheesemaking and ripening were not affected by the previous refrigeration and CO2-treatment of raw milk nor by the residual CO2 still present in pasteurised milk after degasification and pasteurisation. Residual CO2 retarded the proteolysis although no differences on proteolysis and sensory properties were detected at the optimum time of consumption (15 days) between cheeses made from CO2-treated milk and those made from untreated control milk. CO2-treatment effectively prevents the decrease in cheese yield caused by the microorganisms present in raw milk of poor microbial quality. These results support the interest of the CO2-addition in preservation of milk for cheesemaking, specially when it has a high initial microbial load; the method can be satisfactorily used in the manufacture of Afuega'l Pitu cheese and may be extended to the production of other acid-coagulated cheeses.
Publisher version (URL)http://dx.doi.org/10.1016/S0958-6946(99)00016-3
Identifiersdoi: 10.1016/S0958-6946(99)00016-3
issn: 0958-6946
Appears in Collections:(IPLA) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
Show full item record
Review this work

Related articles:

WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.