Effect of production factors and ripening conditions on the characteristics of Serra cheese

Detalhes bibliográficos
Autor(a) principal: Macedo, Angela C.
Data de Publicação: 1997
Outros Autores: Malcata, F. Xavier, Oliveira, Jorge C.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.14/4235
Resumo: The individual and interactive effects of four production factors (amount of vegetable rennet, temperature of coagulation, pressing and salting of the fresh cheese) and two ripening factors (temperature and relative humidity) on microbiological, physico-chemical, biochemical, textural and sensory characteristics of Serra cheese were simultaneously studied using a 2vi6-1 factorial design. Highly significant effects of salting and ripening relative humidity upon the characteristics of the cheese were detected. Addition of salt to the surface of the fresh cheese reduced microbial growth, water activity, moisture and lactic acid contents, proteolysis, lipolysis, aroma and softness of the cheese. Conversely, increase of the relative humidity during ripening increased these charactereristics. Pressing had no statistically significant effect on cheese characteristics.
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spelling Effect of production factors and ripening conditions on the characteristics of Serra cheeseEwes' raw milkMaturationOptimization methodQualityRural technologyVegetable rennetThe individual and interactive effects of four production factors (amount of vegetable rennet, temperature of coagulation, pressing and salting of the fresh cheese) and two ripening factors (temperature and relative humidity) on microbiological, physico-chemical, biochemical, textural and sensory characteristics of Serra cheese were simultaneously studied using a 2vi6-1 factorial design. Highly significant effects of salting and ripening relative humidity upon the characteristics of the cheese were detected. Addition of salt to the surface of the fresh cheese reduced microbial growth, water activity, moisture and lactic acid contents, proteolysis, lipolysis, aroma and softness of the cheese. Conversely, increase of the relative humidity during ripening increased these charactereristics. Pressing had no statistically significant effect on cheese characteristics.Wiley BlackwellVeritati - Repositório Institucional da Universidade Católica PortuguesaMacedo, Angela C.Malcata, F. XavierOliveira, Jorge C.2011-05-12T16:19:07Z19971997-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/4235engMACEDO, Angela C. ; MALCATA, F. Xavier ; OLIVEIRA, Jorge C. - Effect of production factors and ripening conditions on the characteristics of Serra cheese. International Journal of Food Science & Technology. ISSN 1365-2621. Vol. 32, n.º 6 (1997), p. 501-51110.1111/j.1365-2621.1997.tb02124.xinfo: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:RCAAP2023-07-12T17:10:56Zoai:repositorio.ucp.pt:10400.14/4235Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:06:04.815952Repositório 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 Effect of production factors and ripening conditions on the characteristics of Serra cheese
title Effect of production factors and ripening conditions on the characteristics of Serra cheese
spellingShingle Effect of production factors and ripening conditions on the characteristics of Serra cheese
Macedo, Angela C.
Ewes' raw milk
Maturation
Optimization method
Quality
Rural technology
Vegetable rennet
title_short Effect of production factors and ripening conditions on the characteristics of Serra cheese
title_full Effect of production factors and ripening conditions on the characteristics of Serra cheese
title_fullStr Effect of production factors and ripening conditions on the characteristics of Serra cheese
title_full_unstemmed Effect of production factors and ripening conditions on the characteristics of Serra cheese
title_sort Effect of production factors and ripening conditions on the characteristics of Serra cheese
author Macedo, Angela C.
author_facet Macedo, Angela C.
Malcata, F. Xavier
Oliveira, Jorge C.
author_role author
author2 Malcata, F. Xavier
Oliveira, Jorge C.
author2_role author
author
dc.contributor.none.fl_str_mv Veritati - Repositório Institucional da Universidade Católica Portuguesa
dc.contributor.author.fl_str_mv Macedo, Angela C.
Malcata, F. Xavier
Oliveira, Jorge C.
dc.subject.por.fl_str_mv Ewes' raw milk
Maturation
Optimization method
Quality
Rural technology
Vegetable rennet
topic Ewes' raw milk
Maturation
Optimization method
Quality
Rural technology
Vegetable rennet
description The individual and interactive effects of four production factors (amount of vegetable rennet, temperature of coagulation, pressing and salting of the fresh cheese) and two ripening factors (temperature and relative humidity) on microbiological, physico-chemical, biochemical, textural and sensory characteristics of Serra cheese were simultaneously studied using a 2vi6-1 factorial design. Highly significant effects of salting and ripening relative humidity upon the characteristics of the cheese were detected. Addition of salt to the surface of the fresh cheese reduced microbial growth, water activity, moisture and lactic acid contents, proteolysis, lipolysis, aroma and softness of the cheese. Conversely, increase of the relative humidity during ripening increased these charactereristics. Pressing had no statistically significant effect on cheese characteristics.
publishDate 1997
dc.date.none.fl_str_mv 1997
1997-01-01T00:00:00Z
2011-05-12T16:19:07Z
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/10400.14/4235
url http://hdl.handle.net/10400.14/4235
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv MACEDO, Angela C. ; MALCATA, F. Xavier ; OLIVEIRA, Jorge C. - Effect of production factors and ripening conditions on the characteristics of Serra cheese. International Journal of Food Science & Technology. ISSN 1365-2621. Vol. 32, n.º 6 (1997), p. 501-511
10.1111/j.1365-2621.1997.tb02124.x
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 Wiley Blackwell
publisher.none.fl_str_mv Wiley Blackwell
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
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection 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
repository.mail.fl_str_mv
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