Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/4235
Título: Effect of production factors and ripening conditions on the characteristics of Serra cheese
Autor: Macedo, Angela C.
Malcata, F. Xavier
Oliveira, Jorge C.
Palavras-chave: Ewes' raw milk
Maturation
Optimization method
Quality
Rural technology
Vegetable rennet
Data: 1997
Editora: Wiley Blackwell
Citação: MACEDO, Angela C. ; MALCATA, F. Xavier ; OLIVEIRA, Jorge C. - Effect of production factors and ripening conditions on the characteristics of Serra cheese. International Journal of Food Science & Technology. ISSN 1365-2621. Vol. 32, n.º 6 (1997), p. 501-511
Resumo: The individual and interactive effects of four production factors (amount of vegetable rennet, temperature of coagulation, pressing and salting of the fresh cheese) and two ripening factors (temperature and relative humidity) on microbiological, physico-chemical, biochemical, textural and sensory characteristics of Serra cheese were simultaneously studied using a 2vi6-1 factorial design. Highly significant effects of salting and ripening relative humidity upon the characteristics of the cheese were detected. Addition of salt to the surface of the fresh cheese reduced microbial growth, water activity, moisture and lactic acid contents, proteolysis, lipolysis, aroma and softness of the cheese. Conversely, increase of the relative humidity during ripening increased these charactereristics. Pressing had no statistically significant effect on cheese characteristics.
Peer review: yes
URI: http://hdl.handle.net/10400.14/4235
Versão do Editor: The definitive version is available at http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1997.tb02124.x/abstract
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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