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Orientador(es)
Resumo(s)
Volatile fatty acids (VFAs) are major contributors to the aroma profile of Serra da Estrela
cheese. The impact of the dominant VFAs to the overall aroma perception was evaluated in
a sensory test by a panel. The contribution of wild strains of lactic acid bacteria isolated
from mature Serra da Estrela cheese to its volatile free fatty acid profile was also assessed.
For this purpose, experimental cheeses manufactured according to the traditional protocol,
but specifically added with starter cultures were analysed. Cheeses manufactured with
deliberate inclusion of Lactobacillus plantarum as adjunct possessed aroma characteristics
essentially similar to those manufactured artisanally, but with higher amounts of VFAs ─
thus meaning that this strain may help reduce ripening time in this cheese variety.
Descrição
Palavras-chave
Serra da Estrela cheese Lactic acid bacteria Volatile fatty acids Ripening Raw
Contexto Educativo
Citação
TAVARIA, Freni; FERREIRA, A. César Silva; MALCATA, F. Xavier - Contribution of wild strains of lactic acid bacteria to the typical aroma of artisanal cheese. In Weurman Flavour Research Symposium, Roskilde, Dinamarca, 11 Junho 21-24, 2005. Flavour Science: Recent Advances and trends. ISBN 9780444527424. Vol. 43, (2006). p. 129-132