Rheological, textural, colour and sensory characteristics of a Spanish blue cheese (Valdeon cheese)

The aim of this work was to study the rheological, textural, colour and sensory characteristics of Valdeon blue-veined cheese during ripening. Eight batches of cheese were manufactured and 48 cheeses were analysed. All parameters studied were affected by ripening time. 120-day-old cheese was characterized by higher G', G '' and G* values, showing a more elastic disposition, as well as, lower fracturability, gumminess and chewiness values and higher adhesiveness values. Moreover, as time increased cheeses were characterized by a decrease in L* and a* values. Finally, the sensory attributes that most influenced the perception of Valdeon cheese were: saltiness and pungenty; sour and pungent odours; adhesiveness and granularity; and taste strength. (C) 2015 Elsevier Ltd. All rights reserved.