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Microbiological characterization of Serra da Estrela cheese throughout its appellation d'origine protégée region

1998Journal article Restricted access
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dc.contributor.authorTavaria, Freni K.
dc.contributor.authorMalcata, F. X.
dc.date.accessioned2011-10-14T16:33:48Z
dc.date.available2011-10-14T16:33:48Z
dc.date.issued1998
dc.description.abstractThe purpose of this study was to assess the typical microbiological quality of the most famous Portuguese traditional cheese, Serra da Estrela, and to assess its ripening time and geographical dependence. Ninety-six experimental cheeses manufactured from sixteen batches of milk on eight dairy farms scattered over the Appellation d' Origine Protégée (AOP) region were qualitatively and quantitatively evaluated microbiologically at various ripening times. Viable counts were performed after inoculation on appropriate selective media for aerobic mesophiles and proteolytic and lipolytic microflora, as well as lactococci, lactobacilli, species of Enterobacteriaceae, lactic streptococci, staphylococci, and yeasts. Members of the Enterobacteriaceae and lactic acid bacteria were the predominant microbial groups on all dairy farms throughout maturation; the latter are probably the microbial group responsible for most proteolytic and lipolytic breakdown in Serra da Estrela cheese. The microbial groups whose numbers were most affected by dairy-to-dairy variation were species of Enterobacteriaceae staphylococci, and enterococci, which are the most critical groups in terms of health hazards. It is therefore suggested that tighter control should be implemented at the level of choice of raw materials, in milk-handling practices, and in general throughout the manufacturing process in attempts to standardize production and consistently reduce microbiological risks (even though the distinctiveness of a few final organoleptic characteristics may somehow be reduced.por
dc.identifier.citationTAVARIA, F. X; MALCATA, F. X. - Microbiological characterization of Serra da Estrela cheese throughout its appellation d'origine protégée region. Journal of Food Protection. ISSN 0362-028X. Vol. 61 n.º 5 (1998), p. 601-607por
dc.identifier.doi10.4315/0362-028x-61.5.601
dc.identifier.urihttp://hdl.handle.net/10400.14/6116
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherInternational Association for Food Protectionpor
dc.titleMicrobiological characterization of Serra da Estrela cheese throughout its appellation d'origine protégée regionpor
dc.typejournal article
dspace.entity.typePublication
person.familyNameKekhasharú Tavaria
person.familyNameMalcata
person.givenNameFreni
person.givenNameFrancisco
person.identifier.ciencia-id1B15-5DAD-7B27
person.identifier.ciencia-id1B13-38A5-35F5
person.identifier.orcid0000-0002-6273-6668
person.identifier.orcid0000-0003-3073-1659
person.identifier.scopus-author-id6602645613
person.identifier.scopus-author-id7102542478
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublicatione42f563a-5b1e-4586-b302-efabe7ce07da
relation.isAuthorOfPublicationa06c00da-0e2f-4434-8ede-4d7b22c0dfe9
relation.isAuthorOfPublication.latestForDiscoverya06c00da-0e2f-4434-8ede-4d7b22c0dfe9

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