Summary The physicochemical and organoleptic characteristics of two batches of Cabrales cheese, stored at −20°C for 4 and 8 months, respectively, were studied during subsequent ripening. Frozen storage did not result in significant alterations in overall compositional, rheological and sensory properties or the level of lipolysis. The extent of proteolysis was slightly lower in the cheeses frozen prior to ripening.
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Alonso et al. (1987) studied this question.
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