Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.14/6455
Título: Relationships between flavour and microbiological profiles in Serra da Estrela cheese throughout ripening
Autor: Dahl, Stefan
Tavaria, Freni K.
Malcata, F. Xavier
Palavras-chave: Volatiles
Microorganisms
Dairy products
Data: 2000
Editora: Elsevier
Citação: TAVARIA, Freni K.; MALCATA, F. Xavier - Relationships between flavour and microbiological profiles in Serra da Estrela cheese throughout ripening. International Dairy Journal. ISSN 0958-6946. Vol. 10 (2000), p. 255-262
Resumo: Cheeses manufactured in certi"ed dairies in the Portuguese region of Serra da Estrela, using refrigerated and non-refrigerated raw sheep milk, were quantitatively evaluated in terms of indigenous micro#ora and volatile compounds during a ripening period of up to 6 mo. Viable counts were obtained for lactococci, lactobacilli, leuconostoc, enterococci, yeasts, Enterobacteriaceae and staphylococci; analyses of volatiles were performed by chromatography after solid-phase micro-extraction. Treatment of all analytical data produced by principal component analysis revealed correlations between the major microbial groups present in cheese and patterns of volatiles generated. End products resulting from the degradation of sugars, free amino acids and glycerides constituted the predominant volatiles of Serra da Estrela cheeses. Among volatile, short-chain carboxylic acids detected were acetic, propionic, iso-butyric and iso-valeric acids; these compounds are known to be breakdown products of Gly, Ala and Ser, of Thr, of Val, and of Ile, respectively, following oxidative deamination. Semi-volatile fatty acids and their corresponding ethyl esters appeared in the cheese, probably as a result of the activity of lipases produced by yeasts and Enterobacteriaceae. These ethyl esters, which are responsible for fruity #avours, were especially pronounced in cheeses manufactured from refrigerated milk.
Peer review: yes
URI: http://hdl.handle.net/10400.14/6455
Versão do Editor: doi:10.1016/S0958-6946(00)00042-X
Aparece nas colecções:ESB - Artigos em revistas internacionais com Arbitragem / Papers in international journals with Peer-review

Ficheiros deste registo:
Ficheiro Descrição TamanhoFormato 
Relationships between flavour and microbiological profiles in Serra da Estrela cheese throughout ripening.pdf205,08 kBAdobe PDFVer/Abrir


FacebookTwitterDeliciousLinkedInDiggGoogle BookmarksMySpace
Formato BibTex MendeleyEndnote Degois 

Todos os registos no repositório estão protegidos por leis de copyright, com todos os direitos reservados.