Influence of Salting on Physicochemical and Sensory Parameters of Blue-Veined Cheeses

• Published in: Dairy (Basel) Vol. 5; no. 1; pp. 93 - 105
• Main Authors: López González, Noemí, Abarquero, Daniel, Combarros-Fuertes, Patricia, Prieto, Bernardo, Fresno, José María, Tornadijo, María Eugenia
• Format: Journal Article
• Language: English
• Published: Basel MDPI AG 01.01.2024
• Subjects: Acidity; blue-veined cheese; Brines; Cheese; Color; Curd; Dairy products; Enzymatic activity; Flavors; Microorganisms; Milk; Moisture content; Molding (process); Ripening; Salt; salt/moisture ratio; Salting; sensorial; Sensory evaluation; Sensory properties; Temperature; Texture; Water activity; Water content; France; Spain
• ISSN: 2624-862X; 2624-862X
• DOI: 10.3390/dairy5010008

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 sensory attributes) of industrial blue-veined cheese. Dry-salted cheeses had lower moisture content and water activity, and higher salt/moisture content and acidity than those salted in brine and in the partially drained curd. Dry-salted cheeses were also characterised by higher values for hardness, fracturability, and instrumental gumminess. Dry-salted cheeses showed differences only in the red/green colour component (a*), with the cheeses salted in the partially drained curd being less greenish. All cheeses scored high (around 7) in the tasters’ overall impression, with the dry-salted cheeses at 12 and 24 h showing optimal growth and distribution of mould, as well as better flavour and texture.