RT Journal Article
T1 Use of the E-beam radiation to diminish the late blowing of cheese
A1 Cambero Rodríguez, María Isabel
A1 Hoz Perales, Lorenzo De La
A1 Cabeza Briales, María Concepción
A1 Ordóñez Pereda, Juan Antonio
A1 Velasco De Diego, Raquel
AB This study examines the effect of E-beam irradiation on the survival of Clostridium tyrobutyricum to diminish the late blowing of cheese. At a dose of 3 kGy brings about a 96% reduction of the C. tyrobutyricum spores. This treatment also provokes an important reduction in the number of common microbiota presumably composed by lactic acid bacteria. Nevertheless, following reparation of damage, these bacteria still grow to reach almost normal levels. At doses lower than 3 kGy, the changes in physico-chemical and sensory characteristics of the cheese were negligible. An increase of redness (a* value) and a decrease of yellowness (b* value) were observed in irradiated samples. The irradiation at dose of 3 kGy had a significant (P < 0.05) effect on the texture, decreasing the hardness and increasing the cohesiveness. Although at 3 kGy some changes of appearance, odour and flavour were  detected by sensory analysis, samples were acceptable for consumption
PB Elsevier
SN 0958-6946
YR 2011
FD 2011
LK https://hdl.handle.net/20.500.14352/96787
UL https://hdl.handle.net/20.500.14352/96787
LA eng
NO Velasco R, Ordóñez JA, Cabeza MC, de la Hoz L, Cambero MI. Use of the E-beam Radiation to Diminish the Late Blowing of Cheese. Int Dairy J. 2011; 21:493-500
NO Comunidad de Madrid
NO Universidad Complutense de Madrid
DS Docta Complutense
RD 8 jul 2025