Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/5931
Título: Changes in the microflora of Serra cheese: evolution throughout ripening time, lactation period and axial location
Autor: Macedo, Angela C.
Costa, M. Luz
Malcata, F. Xavier
Data: 1996
Editora: Elsevier
Citação: MACEDO, Angela C. ; COSTA, M. Luz; MALCATA, F. Xavier - Changes in the microflora of Serra cheese: evolution throughout ripening time, lactation period and axial location. International Dairy Journal. ISSN: 0958-6946. 6:1(1996) 79-94
Resumo: Changes in the microflora and physicochemical characteristics in Serra da Estrela cheese were examined using a three-way factorial design over a 3.5 day ripening period, throughout the lactation period, and for several slices taken normal to the cheese axis. Lactic acid bacteria were the major components of the microflora during ripening throughout the lactation period, but no statistically signtficant differences were detected between the surface and the interior of the cheese. Both enterobacteriaceae and staphylococci in the curd were at maximum numbers during the first week and were still at significant numbers towards the end of the maturation period. The numbers of staphylococci were statistically different between slices and at different times within the lactation period, whereas the numbers of enterobacteriaceae showed statisticalty signrficant variations only throughout the lactation period. Ripening time, lactation period and axial location signtficantly affected the number of yeasts. AN factors studied had statistically significant effects on pH, salt and moisture content; the hypotheses that ripening time, lactation period, and axial location had effects on salt and moisture contents were accepted, in this order, at increasingly lower levels of signtficance; the hypotheses that ripening time, axial location, and lactation period had effects on pH were accepted, in this order, at increasingly lower levels of significance.
Peer review: yes
URI: http://hdl.handle.net/10400.14/5931
Versão do Editor: http://www.sciencedirect.com/science?_ob=ArticleURL&_udi=B6T7C-3Y2GCVK-1F&_user=2460358&_coverDate=12%2F31%2F1996&_rdoc=8&_fmt=high&_orig=browse&_origin=browse&_zone=rslt_list_item&_srch=doc-info%28%23toc%235055%231996%23999939998%23146675%23FLP%23display%23Volume%29&_cdi=5055&_sort=d&_docanchor=&_ct=13&_acct=C000057417&_version=1&_urlVersion=0&_userid=2460358&md5=21af8bb0191b20b3b5eb392f9f000b11&searchtype=a
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

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