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Changes in the microflora of Serra cheese: evolution throughout ripening time, lactation period and axial location

dc.contributor.authorMacedo, Angela C.
dc.contributor.authorCosta, M. Luz
dc.contributor.authorMalcata, F. Xavier
dc.date.accessioned2011-10-11T10:53:06Z
dc.date.available2011-10-11T10:53:06Z
dc.date.issued1996
dc.description.abstractChanges in the microflora and physicochemical characteristics in Serra da Estrela cheese were examined using a three-way factorial design over a 3.5 day ripening period, throughout the lactation period, and for several slices taken normal to the cheese axis. Lactic acid bacteria were the major components of the microflora during ripening throughout the lactation period, but no statistically signtficant differences were detected between the surface and the interior of the cheese. Both enterobacteriaceae and staphylococci in the curd were at maximum numbers during the first week and were still at significant numbers towards the end of the maturation period. The numbers of staphylococci were statistically different between slices and at different times within the lactation period, whereas the numbers of enterobacteriaceae showed statisticalty signrficant variations only throughout the lactation period. Ripening time, lactation period and axial location signtficantly affected the number of yeasts. AN factors studied had statistically significant effects on pH, salt and moisture content; the hypotheses that ripening time, lactation period, and axial location had effects on salt and moisture contents were accepted, in this order, at increasingly lower levels of signtficance; the hypotheses that ripening time, axial location, and lactation period had effects on pH were accepted, in this order, at increasingly lower levels of significance.por
dc.identifier.citationMACEDO, Angela C. ; COSTA, M. Luz; MALCATA, F. Xavier - Changes in the microflora of Serra cheese: evolution throughout ripening time, lactation period and axial location. International Dairy Journal. ISSN: 0958-6946. 6:1(1996) 79-94por
dc.identifier.doi10.1016/0958-6946(94)00051-4
dc.identifier.urihttp://hdl.handle.net/10400.14/5931
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.titleChanges in the microflora of Serra cheese: evolution throughout ripening time, lactation period and axial locationpor
dc.typejournal article
dspace.entity.typePublication
person.familyNameMacedo
person.familyNameMalcata
person.givenNameAngela
person.givenNameFrancisco
person.identifier.ciencia-idE116-EC15-79C5
person.identifier.ciencia-id1B13-38A5-35F5
person.identifier.orcid0000-0002-6854-9855
person.identifier.orcid0000-0003-3073-1659
person.identifier.scopus-author-id7101906752
person.identifier.scopus-author-id7102542478
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication6601534a-2130-4525-bf92-604e4831bb9a
relation.isAuthorOfPublicationa06c00da-0e2f-4434-8ede-4d7b22c0dfe9
relation.isAuthorOfPublication.latestForDiscoverya06c00da-0e2f-4434-8ede-4d7b22c0dfe9

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