Influence of cardoon flower (cynara cardunculus L.) and flock lactation stage in PDO Serra da Estrela cheese

Detalhes bibliográficos
Autor(a) principal: Fogeiro, Élia
Data de Publicação: 2020
Outros Autores: Barracosa, Paulo, Oliveira, Jorge, Ferreira Wessel, Dulcineia
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.19/6572
Resumo: Serra da Estrela (SE) cheese is one of the most appreciated Portuguese cheeses, being produced only from raw ewe's milk, cardoon flower and salt. Cardoon takes part in two important processes in cheese production-coagulation and proteolysis-contributing to its unique features. Furthermore, milk chemical characteristics change during the milking season, being another factor that account for the high variability of cheese attributes. Therefore, the purpose of this work is to study the influence of cardoon flower (commercial, 6 M and 3 M) and flock lactation stage (November 2018, February and April 2019) in the final characteristics of SE cheese. The parameters analysed were moisture, protein, fat and salt contents, texture and colour. Results showed that flock lactation stage has the highest influence in all the studied characteristics, corresponding the early stages of lactation to the most protein-rich and low-fat cheeses. Cardoon flower affects mainly fat and rind colour. This study allows us to conclude that seasonal changes in ewe's milk have a considerable impact in cheese attributes, and that although cardoon type had a more restrained effect, when used with expertise it may help adjust cheese sensory characteristics in order to obtain a final product that matches consumer acceptability requirements.
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spelling Influence of cardoon flower (cynara cardunculus L.) and flock lactation stage in PDO Serra da Estrela cheeseSerra da Estrela PDO cheeseCynara cardunculus L.Ewe’s milkPhysicochemical characteristicsSerra da Estrela (SE) cheese is one of the most appreciated Portuguese cheeses, being produced only from raw ewe's milk, cardoon flower and salt. Cardoon takes part in two important processes in cheese production-coagulation and proteolysis-contributing to its unique features. Furthermore, milk chemical characteristics change during the milking season, being another factor that account for the high variability of cheese attributes. Therefore, the purpose of this work is to study the influence of cardoon flower (commercial, 6 M and 3 M) and flock lactation stage (November 2018, February and April 2019) in the final characteristics of SE cheese. The parameters analysed were moisture, protein, fat and salt contents, texture and colour. Results showed that flock lactation stage has the highest influence in all the studied characteristics, corresponding the early stages of lactation to the most protein-rich and low-fat cheeses. Cardoon flower affects mainly fat and rind colour. This study allows us to conclude that seasonal changes in ewe's milk have a considerable impact in cheese attributes, and that although cardoon type had a more restrained effect, when used with expertise it may help adjust cheese sensory characteristics in order to obtain a final product that matches consumer acceptability requirements.Repositório Científico do Instituto Politécnico de ViseuFogeiro, ÉliaBarracosa, PauloOliveira, JorgeFerreira Wessel, Dulcineia2021-02-05T11:38:32Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.19/6572engFogeiro, E., Barracosa, P., Oliveira, J., & Wessel, D. F. (2020). Influence of cardoon flower (cynara cardunculus L.) and flock lactation stage in PDO Serra da Estrela cheese. Foods, 9(4), 386-986. https://doi.org/10.3390/foods904038610.3390/foods9040386info: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:RCAAP2023-01-16T15:28:49Zoai:repositorio.ipv.pt:10400.19/6572Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:44:25.580499Repositório 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 cardoon flower (cynara cardunculus L.) and flock lactation stage in PDO Serra da Estrela cheese
title Influence of cardoon flower (cynara cardunculus L.) and flock lactation stage in PDO Serra da Estrela cheese
spellingShingle Influence of cardoon flower (cynara cardunculus L.) and flock lactation stage in PDO Serra da Estrela cheese
Fogeiro, Élia
Serra da Estrela PDO cheese
Cynara cardunculus L.
Ewe’s milk
Physicochemical characteristics
title_short Influence of cardoon flower (cynara cardunculus L.) and flock lactation stage in PDO Serra da Estrela cheese
title_full Influence of cardoon flower (cynara cardunculus L.) and flock lactation stage in PDO Serra da Estrela cheese
title_fullStr Influence of cardoon flower (cynara cardunculus L.) and flock lactation stage in PDO Serra da Estrela cheese
title_full_unstemmed Influence of cardoon flower (cynara cardunculus L.) and flock lactation stage in PDO Serra da Estrela cheese
title_sort Influence of cardoon flower (cynara cardunculus L.) and flock lactation stage in PDO Serra da Estrela cheese
author Fogeiro, Élia
author_facet Fogeiro, Élia
Barracosa, Paulo
Oliveira, Jorge
Ferreira Wessel, Dulcineia
author_role author
author2 Barracosa, Paulo
Oliveira, Jorge
Ferreira Wessel, Dulcineia
author2_role author
author
author
dc.contributor.none.fl_str_mv Repositório Científico do Instituto Politécnico de Viseu
dc.contributor.author.fl_str_mv Fogeiro, Élia
Barracosa, Paulo
Oliveira, Jorge
Ferreira Wessel, Dulcineia
dc.subject.por.fl_str_mv Serra da Estrela PDO cheese
Cynara cardunculus L.
Ewe’s milk
Physicochemical characteristics
topic Serra da Estrela PDO cheese
Cynara cardunculus L.
Ewe’s milk
Physicochemical characteristics
description Serra da Estrela (SE) cheese is one of the most appreciated Portuguese cheeses, being produced only from raw ewe's milk, cardoon flower and salt. Cardoon takes part in two important processes in cheese production-coagulation and proteolysis-contributing to its unique features. Furthermore, milk chemical characteristics change during the milking season, being another factor that account for the high variability of cheese attributes. Therefore, the purpose of this work is to study the influence of cardoon flower (commercial, 6 M and 3 M) and flock lactation stage (November 2018, February and April 2019) in the final characteristics of SE cheese. The parameters analysed were moisture, protein, fat and salt contents, texture and colour. Results showed that flock lactation stage has the highest influence in all the studied characteristics, corresponding the early stages of lactation to the most protein-rich and low-fat cheeses. Cardoon flower affects mainly fat and rind colour. This study allows us to conclude that seasonal changes in ewe's milk have a considerable impact in cheese attributes, and that although cardoon type had a more restrained effect, when used with expertise it may help adjust cheese sensory characteristics in order to obtain a final product that matches consumer acceptability requirements.
publishDate 2020
dc.date.none.fl_str_mv 2020
2020-01-01T00:00:00Z
2021-02-05T11:38:32Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
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dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.19/6572
url http://hdl.handle.net/10400.19/6572
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Fogeiro, E., Barracosa, P., Oliveira, J., & Wessel, D. F. (2020). Influence of cardoon flower (cynara cardunculus L.) and flock lactation stage in PDO Serra da Estrela cheese. Foods, 9(4), 386-986. https://doi.org/10.3390/foods9040386
10.3390/foods9040386
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dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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