Contribution of coagulant and native microflora to the volatile-free fatty acid profile of an artisanal cheese
Main Author: | |
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Publication Date: | 2006 |
Other Authors: | , , |
Format: | Article |
Language: | eng |
Source: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Download full: | http://hdl.handle.net/10400.14/2851 |
Summary: | The contributions of the coagulant Cynara cardunculus and of the microflora of raw milk to the volatile-free fatty acid profile of Serra da Estrela cheese were evaluated. The experimental design included both a model system and, dual cheeses. The study in the model system showed that isovaleric acid was the predominant volatile compound after 7 d of ripening. The systems inoculated with Enterococcus faecium produced the highest amount of this volatile (ca. 135.8mg kg 1 curd), while those inoculated with Lactobacillus plantarum produced the least (21.4 mgkg 1 curd); Lactococcus lactis produced moderate amounts (ca. 34.2mg kg 1 curd) but a total amount of volatile-free fatty acids similar to those found in control samples. This is considered advantageous since this volatile fatty acid confers a harsh, piquant, mature flavour to cheese, coupled with the realisation that excess volatiles may result in off-flavours. The addition of cultures in experimental cheeses helped reduce ripening time to about one half. Inclusion of Lb. plantarum led to cheeses containing the highest amounts of volatiles, and exhibiting an aroma closest to that of typical Serra da Estrela cheese. |
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Contribution of coagulant and native microflora to the volatile-free fatty acid profile of an artisanal cheeseSPMELABCynara CardunculusSerra da Estrela cheeseVFAThe contributions of the coagulant Cynara cardunculus and of the microflora of raw milk to the volatile-free fatty acid profile of Serra da Estrela cheese were evaluated. The experimental design included both a model system and, dual cheeses. The study in the model system showed that isovaleric acid was the predominant volatile compound after 7 d of ripening. The systems inoculated with Enterococcus faecium produced the highest amount of this volatile (ca. 135.8mg kg 1 curd), while those inoculated with Lactobacillus plantarum produced the least (21.4 mgkg 1 curd); Lactococcus lactis produced moderate amounts (ca. 34.2mg kg 1 curd) but a total amount of volatile-free fatty acids similar to those found in control samples. This is considered advantageous since this volatile fatty acid confers a harsh, piquant, mature flavour to cheese, coupled with the realisation that excess volatiles may result in off-flavours. The addition of cultures in experimental cheeses helped reduce ripening time to about one half. Inclusion of Lb. plantarum led to cheeses containing the highest amounts of volatiles, and exhibiting an aroma closest to that of typical Serra da Estrela cheese.ElsevierVeritati - Repositório Institucional da Universidade Católica PortuguesaTavaria, Freni K.Tavares, Tânia GFerreira, A.C.SilvaMalcata, F. Xavier2010-10-11T22:21:41Z20062006-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/2851engTAVARIA, Freni K...[et al.] - Contribution of coagulant and native microflora to the volatile-free fatty acid profile of an artisanal cheese. International Dairy Journal. ISSN 0958-6946. Vol. 16, n.º 8 (2006), p. 886–89410.1016/j.idairyj.2005.08.004info: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:RCAAP2023-07-12T17:09:13Zoai:repositorio.ucp.pt:10400.14/2851Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:04:56.190989Repositório 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 |
Contribution of coagulant and native microflora to the volatile-free fatty acid profile of an artisanal cheese |
title |
Contribution of coagulant and native microflora to the volatile-free fatty acid profile of an artisanal cheese |
spellingShingle |
Contribution of coagulant and native microflora to the volatile-free fatty acid profile of an artisanal cheese Tavaria, Freni K. SPME LAB Cynara Cardunculus Serra da Estrela cheese VFA |
title_short |
Contribution of coagulant and native microflora to the volatile-free fatty acid profile of an artisanal cheese |
title_full |
Contribution of coagulant and native microflora to the volatile-free fatty acid profile of an artisanal cheese |
title_fullStr |
Contribution of coagulant and native microflora to the volatile-free fatty acid profile of an artisanal cheese |
title_full_unstemmed |
Contribution of coagulant and native microflora to the volatile-free fatty acid profile of an artisanal cheese |
title_sort |
Contribution of coagulant and native microflora to the volatile-free fatty acid profile of an artisanal cheese |
author |
Tavaria, Freni K. |
author_facet |
Tavaria, Freni K. Tavares, Tânia G Ferreira, A.C.Silva Malcata, F. Xavier |
author_role |
author |
author2 |
Tavares, Tânia G Ferreira, A.C.Silva Malcata, F. Xavier |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Tavaria, Freni K. Tavares, Tânia G Ferreira, A.C.Silva Malcata, F. Xavier |
dc.subject.por.fl_str_mv |
SPME LAB Cynara Cardunculus Serra da Estrela cheese VFA |
topic |
SPME LAB Cynara Cardunculus Serra da Estrela cheese VFA |
description |
The contributions of the coagulant Cynara cardunculus and of the microflora of raw milk to the volatile-free fatty acid profile of Serra da Estrela cheese were evaluated. The experimental design included both a model system and, dual cheeses. The study in the model system showed that isovaleric acid was the predominant volatile compound after 7 d of ripening. The systems inoculated with Enterococcus faecium produced the highest amount of this volatile (ca. 135.8mg kg 1 curd), while those inoculated with Lactobacillus plantarum produced the least (21.4 mgkg 1 curd); Lactococcus lactis produced moderate amounts (ca. 34.2mg kg 1 curd) but a total amount of volatile-free fatty acids similar to those found in control samples. This is considered advantageous since this volatile fatty acid confers a harsh, piquant, mature flavour to cheese, coupled with the realisation that excess volatiles may result in off-flavours. The addition of cultures in experimental cheeses helped reduce ripening time to about one half. Inclusion of Lb. plantarum led to cheeses containing the highest amounts of volatiles, and exhibiting an aroma closest to that of typical Serra da Estrela cheese. |
publishDate |
2006 |
dc.date.none.fl_str_mv |
2006 2006-01-01T00:00:00Z 2010-10-11T22:21:41Z |
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/10400.14/2851 |
url |
http://hdl.handle.net/10400.14/2851 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
TAVARIA, Freni K...[et al.] - Contribution of coagulant and native microflora to the volatile-free fatty acid profile of an artisanal cheese. International Dairy Journal. ISSN 0958-6946. Vol. 16, n.º 8 (2006), p. 886–894 10.1016/j.idairyj.2005.08.004 |
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) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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