Influence of milk type, coagulant, salting procedure and ripening time on the final characteristics of picante cheese
Autor(a) principal: | |
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Data de Publicação: | 1996 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.14/6583 |
Resumo: | Picante da Beira Baixa cheese is a hurd, spicy, salty traditional cheese with a minimum ripening time of 120 d that is manufactured in Portugal at a farm level 0nly. The purpose of this work was to study the influence of several manufacturing conditions (viz. mixture of ovine and caprine milks, source of coagulant, level of NaCl addition, and duration of ripening period) on the final characteristics of this cheese following a (replicated) factorial design. Milk type proved to be a statistically significant technological parameter in terms of numbers of viable microorganisms of various genera and the extent of proteolysis, probably us u consequence of higher initial contamination of caprine milk. The type of coagulant ad a major effect on proteolysis: values of water-soluble nitrogen for cheeses coagulated with animal rennet were in general lower than those for cheeses coagulated with plant rennet, but much smaller differences were detected between values of non-protein nitrogen; and breakdown of a3 and b-caseins was more extensive in Picante cheeses manufactured with plant rennet. The level of NaCl was a statistically significant parameter ,for all microbiological, physicochemical and chemical Characteristics measured, an observation that is probably due to its capacity to reduce water activity. Ripening time did not have a significant effect on the numbers of viable staphylococci. |
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Influence of milk type, coagulant, salting procedure and ripening time on the final characteristics of picante cheesePicante da Beira Baixa cheese is a hurd, spicy, salty traditional cheese with a minimum ripening time of 120 d that is manufactured in Portugal at a farm level 0nly. The purpose of this work was to study the influence of several manufacturing conditions (viz. mixture of ovine and caprine milks, source of coagulant, level of NaCl addition, and duration of ripening period) on the final characteristics of this cheese following a (replicated) factorial design. Milk type proved to be a statistically significant technological parameter in terms of numbers of viable microorganisms of various genera and the extent of proteolysis, probably us u consequence of higher initial contamination of caprine milk. The type of coagulant ad a major effect on proteolysis: values of water-soluble nitrogen for cheeses coagulated with animal rennet were in general lower than those for cheeses coagulated with plant rennet, but much smaller differences were detected between values of non-protein nitrogen; and breakdown of a3 and b-caseins was more extensive in Picante cheeses manufactured with plant rennet. The level of NaCl was a statistically significant parameter ,for all microbiological, physicochemical and chemical Characteristics measured, an observation that is probably due to its capacity to reduce water activity. Ripening time did not have a significant effect on the numbers of viable staphylococci.ElsevierVeritati - Repositório Institucional da Universidade Católica PortuguesaFreitas, A. CristinaMalcata, F. Xavier2011-10-20T19:21:36Z19961996-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/6583engFREITAS, A. Cristina ; MALCATA, F. Xavier - Influence of milk type, coagulant, salting procedure and ripening time on the final characteristics of picante cheese. International Dairy Journal. ISSN 0958-6946. 6:11-12 (1996) 1099-1016info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-12T17:11:00Zoai:repositorio.ucp.pt:10400.14/6583Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:06:06.942051Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Influence of milk type, coagulant, salting procedure and ripening time on the final characteristics of picante cheese |
title |
Influence of milk type, coagulant, salting procedure and ripening time on the final characteristics of picante cheese |
spellingShingle |
Influence of milk type, coagulant, salting procedure and ripening time on the final characteristics of picante cheese Freitas, A. Cristina |
title_short |
Influence of milk type, coagulant, salting procedure and ripening time on the final characteristics of picante cheese |
title_full |
Influence of milk type, coagulant, salting procedure and ripening time on the final characteristics of picante cheese |
title_fullStr |
Influence of milk type, coagulant, salting procedure and ripening time on the final characteristics of picante cheese |
title_full_unstemmed |
Influence of milk type, coagulant, salting procedure and ripening time on the final characteristics of picante cheese |
title_sort |
Influence of milk type, coagulant, salting procedure and ripening time on the final characteristics of picante cheese |
author |
Freitas, A. Cristina |
author_facet |
Freitas, A. Cristina Malcata, F. Xavier |
author_role |
author |
author2 |
Malcata, F. Xavier |
author2_role |
author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Freitas, A. Cristina Malcata, F. Xavier |
description |
Picante da Beira Baixa cheese is a hurd, spicy, salty traditional cheese with a minimum ripening time of 120 d that is manufactured in Portugal at a farm level 0nly. The purpose of this work was to study the influence of several manufacturing conditions (viz. mixture of ovine and caprine milks, source of coagulant, level of NaCl addition, and duration of ripening period) on the final characteristics of this cheese following a (replicated) factorial design. Milk type proved to be a statistically significant technological parameter in terms of numbers of viable microorganisms of various genera and the extent of proteolysis, probably us u consequence of higher initial contamination of caprine milk. The type of coagulant ad a major effect on proteolysis: values of water-soluble nitrogen for cheeses coagulated with animal rennet were in general lower than those for cheeses coagulated with plant rennet, but much smaller differences were detected between values of non-protein nitrogen; and breakdown of a3 and b-caseins was more extensive in Picante cheeses manufactured with plant rennet. The level of NaCl was a statistically significant parameter ,for all microbiological, physicochemical and chemical Characteristics measured, an observation that is probably due to its capacity to reduce water activity. Ripening time did not have a significant effect on the numbers of viable staphylococci. |
publishDate |
1996 |
dc.date.none.fl_str_mv |
1996 1996-01-01T00:00:00Z 2011-10-20T19:21:36Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/6583 |
url |
http://hdl.handle.net/10400.14/6583 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
FREITAS, A. Cristina ; MALCATA, F. Xavier - Influence of milk type, coagulant, salting procedure and ripening time on the final characteristics of picante cheese. International Dairy Journal. ISSN 0958-6946. 6:11-12 (1996) 1099-1016 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Elsevier |
publisher.none.fl_str_mv |
Elsevier |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799131727229091840 |