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Authors
Advisor(s)
Abstract(s)
Picante da Beira Baixa (or Picante) cheese is
a hard, piquant, salted traditional cheese manufactured
in Portugal from raw sheep’s and goat’s milks. The purpose
of this work was to quantitatively assess the influence
of various ripening procedures on the final
characteristics of Picante cheese. Two alternative ripening
protocols were considered, the traditional one and
another with controlled environmental conditions via
use of maturation chambers set at different preselected
temperatures. The experimental cheeses were characterised
in terms of microbiological, physicochemical,
biochemical, sensorial and textural properties. Ripening
time and temperature were statistically significant
parameters for all microflora. The two ripening methods
led to statistically significant differences in all physicochemical
and biochemical parameters, especially
the moisture content and the soluble nitrogen fractions
(i.e. water loss was slower and proteolysis was faster in
cheeses ripened via the traditional method). Differences
in microbiological, physicochemical and biochemical
properties were probables implicated in differences
in textural and sensorial properties, especially
cheese hardness and flavour. It was concluded that the
standard ripening method was closest to the traditional
one in terms of final cheese characteristics when the ripening
temperature was above 11.5 7C.
Description
Keywords
Sheep’s milk cheese Goat’s milk cheese Maturation Microbial flora Proteolysis
Citation
FREITAS, A. C. ; MALCATA, F. X. - Effects of different ripening procedures on the final characteristics. Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A. ISSN 1431-4630. Vol. 207 (1998), p. 281–291
Publisher
Springer-Verlag