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Effects of different ripening procedures on the final characteristics

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dc.contributor.authorFreitas, A. C.
dc.contributor.authorMalcata, F. X.
dc.date.accessioned2011-10-20T18:52:00Z
dc.date.available2011-10-20T18:52:00Z
dc.date.issued1998
dc.description.abstractPicante 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.por
dc.identifier.citationFREITAS, 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. 281–291por
dc.identifier.doi10.1007/s002170050334
dc.identifier.urihttp://hdl.handle.net/10400.14/6573
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherSpringer-Verlagpor
dc.subjectSheep’s milk cheesepor
dc.subjectGoat’s milk cheesepor
dc.subjectMaturationpor
dc.subjectMicrobial florapor
dc.subjectProteolysispor
dc.titleEffects of different ripening procedures on the final characteristicspor
dc.typejournal article
dspace.entity.typePublication
person.familyNameCardoso Freitas Lopes de Freitas
person.familyNameMalcata
person.givenNameAna Cristina
person.givenNameFrancisco
person.identifier.ciencia-id7F10-545A-7D05
person.identifier.ciencia-id1B13-38A5-35F5
person.identifier.orcid0000-0002-1430-9370
person.identifier.orcid0000-0003-3073-1659
person.identifier.scopus-author-id7102542478
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication60894705-709d-4186-9777-ac557e723b83
relation.isAuthorOfPublicationa06c00da-0e2f-4434-8ede-4d7b22c0dfe9
relation.isAuthorOfPublication.latestForDiscovery60894705-709d-4186-9777-ac557e723b83

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