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Alternative cheesemaking methods with raw ewes’ milk – microbiological, chemical, textural and sensory characteristics

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dc.contributor.authorReis, Patrícia J. M.
dc.contributor.authorTavaria, Freni K.
dc.contributor.authorMalcata, F. Xavier
dc.date.accessioned2011-08-01T15:16:42Z
dc.date.available2011-08-01T15:16:42Z
dc.date.issued2010
dc.description.abstractSerra da Estrela cheese was manufactured using a novel, customised apparatus – designed to meet the specialty cheese’s specifications, and the resulting product was compared with that obtained via traditional manufacture in the same dairy. Semiindustrial cheesemaking led to a significantly (p<0.05) higher fat content in the final cheeses, with favourable consequences in terms of flavour and consumer acceptability – and significantly (p<0.05) lower viable numbers of (unwanted) enterococci in the matured cheese. Textural characteristics were broadly similar. Proteolysis was significantly (p<0.05) faster, but it was more variable in artisanal than in semi-industrial cheeses. The latter received significantly (p<0.05) better scores for texture, but lower scores for flavour. However, both products were within the specifications set forth by national regulations pertaining to Serra da Estrela PDO cheeses, so the novel apparatus is rather promising towards improved small-scale cheesemaking.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationREIS, Patrícia J. M. ; TAVARIA, Freni K. ; MALCATA, F. Xavier - Alternative cheesemaking methods with raw ewes’ milk – microbiological, chemical, textural and sensory characteristics. The Australian Journal of Dairy Technology. ISSN 0004-9433. Vol. 65, n.º 1 (2010), p. 23-30por
dc.identifier.issn0004-9433
dc.identifier.urihttp://hdl.handle.net/10400.14/4892
dc.identifier.wosWOS:000278973500004
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherDairy Industry Association of Australiapor
dc.relationBD/19752/99
dc.relationCHEESAROMA - CHaracterisation and idEntification of VolatilE ComponentS Associated to sensoRy FlavOurs of Major traditionAl ovine cheeses
dc.titleAlternative cheesemaking methods with raw ewes’ milk – microbiological, chemical, textural and sensory characteristicspor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleCHEESAROMA - CHaracterisation and idEntification of VolatilE ComponentS Associated to sensoRy FlavOurs of Major traditionAl ovine cheeses
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/POCI/POCI%2FCVT%2F60794%2F2004/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/SFRH/SFRH%2FBPD%2F24222%2F2005/PT
oaire.citation.endPage30
oaire.citation.issue1
oaire.citation.startPage23
oaire.citation.titleAustralian Journal of Dairy Technology
oaire.citation.volume65
oaire.fundingStreamPOCI
oaire.fundingStreamSFRH
person.familyNameReis
person.familyNameKekhasharú Tavaria
person.familyNameMalcata
person.givenNamePatricia
person.givenNameFreni
person.givenNameFrancisco
person.identifier.ciencia-id1B15-5DAD-7B27
person.identifier.ciencia-id1B13-38A5-35F5
person.identifier.orcid0000-0002-8106-8474
person.identifier.orcid0000-0002-6273-6668
person.identifier.orcid0000-0003-3073-1659
person.identifier.scopus-author-id13104955700
person.identifier.scopus-author-id6602645613
person.identifier.scopus-author-id7102542478
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
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