Effect of storage time on microstructure, viscoelastic and biochemical parameters of Afuega'l Pitu cheese (PDO): Atroncau Blancu and Roxu varieties

Structural (cryo-scanning electron microscopy), and viscoelastic changes (dynamic rheometry), with storage time in Afuega'l Pitu cheese Blancu (B) and Roxu (R) varieties were observed. Biochemical parameters were also measured. pH, fat, and protein content did not change during the storage time for B and R varieties. R micrographs showed large fused-fat particles within the protein matrix, as a consequence of a specific kneading step to mix the...