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Contribution of coagulant and native microflora to the volatile-free fatty acid profile of an artisanal cheese

2006Journal article Open access
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dc.contributor.authorTavaria, Freni K.
dc.contributor.authorTavares, Tânia G
dc.contributor.authorFerreira, A.C.Silva
dc.contributor.authorMalcata, F. Xavier
dc.date.accessioned2010-10-11T22:21:41Z
dc.date.available2010-10-11T22:21:41Z
dc.date.issued2006
dc.description.abstractThe contributions of the coagulant Cynara cardunculus and of the microflora of raw milk to the volatile-free fatty acid profile of Serra da Estrela cheese were evaluated. The experimental design included both a model system and, dual cheeses. The study in the model system showed that isovaleric acid was the predominant volatile compound after 7 d of ripening. The systems inoculated with Enterococcus faecium produced the highest amount of this volatile (ca. 135.8mg kg 1 curd), while those inoculated with Lactobacillus plantarum produced the least (21.4 mgkg 1 curd); Lactococcus lactis produced moderate amounts (ca. 34.2mg kg 1 curd) but a total amount of volatile-free fatty acids similar to those found in control samples. This is considered advantageous since this volatile fatty acid confers a harsh, piquant, mature flavour to cheese, coupled with the realisation that excess volatiles may result in off-flavours. The addition of cultures in experimental cheeses helped reduce ripening time to about one half. Inclusion of Lb. plantarum led to cheeses containing the highest amounts of volatiles, and exhibiting an aroma closest to that of typical Serra da Estrela cheese.por
dc.identifier.citationTAVARIA, Freni K...[et al.] - Contribution of coagulant and native microflora to the volatile-free fatty acid profile of an artisanal cheese. International Dairy Journal. ISSN 0958-6946. Vol. 16, n.º 8 (2006), p. 886–894por
dc.identifier.doi10.1016/j.idairyj.2005.08.004
dc.identifier.urihttp://hdl.handle.net/10400.14/2851
dc.language.isoengpor
dc.publisherElsevierpor
dc.subjectSPMEpor
dc.subjectLABpor
dc.subjectCynara Cardunculuspor
dc.subjectSerra da Estrela cheesepor
dc.subjectVFApor
dc.titleContribution of coagulant and native microflora to the volatile-free fatty acid profile of an artisanal cheesepor
dc.typejournal article
dspace.entity.typePublication
person.familyNameKekhasharú Tavaria
person.familyNameSilva Ferreira
person.familyNameMalcata
person.givenNameFreni
person.givenNameAntonio Cesar
person.givenNameFrancisco
person.identifier.ciencia-id1B15-5DAD-7B27
person.identifier.ciencia-id931A-48DA-23A8
person.identifier.ciencia-id1B13-38A5-35F5
person.identifier.orcid0000-0002-6273-6668
person.identifier.orcid0000-0002-1188-1021
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.isAuthorOfPublication826c11dd-d070-4b67-ac58-c96675e3f3b8
relation.isAuthorOfPublicationa06c00da-0e2f-4434-8ede-4d7b22c0dfe9
relation.isAuthorOfPublication.latestForDiscoverya06c00da-0e2f-4434-8ede-4d7b22c0dfe9

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