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Relationships between flavour and microbiological profiles in Serra da Estrela cheese throughout ripening

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dc.contributor.authorDahl, Stefan
dc.contributor.authorTavaria, Freni K.
dc.contributor.authorMalcata, F. Xavier
dc.date.accessioned2011-10-18T19:08:54Z
dc.date.available2011-10-18T19:08:54Z
dc.date.issued2000
dc.description.abstractCheeses 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.por
dc.identifier.citationTAVARIA, 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. 255-262por
dc.identifier.urihttp://hdl.handle.net/10400.14/6455
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.relation.publisherversiondoi:10.1016/S0958-6946(00)00042-Xpor
dc.subjectVolatilespor
dc.subjectMicroorganismspor
dc.subjectDairy productspor
dc.titleRelationships between flavour and microbiological profiles in Serra da Estrela cheese throughout ripeningpor
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.rightsopenAccesspor
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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