Physicochemical, biochemical, microbiological and safety aspects of Pico cheese: assessment throughout maturation and on the final product

• Type: Article in International Scientific Journal
• Date: 2017

Authors

Sandra P. A. Câmara (Author) Other; Airidas Dapkevicius (Author) Other; Henrique J. D. Rosa (Author) Other; Célia C.G. Silva (Author) Other; F. Xavier Malcata (Author) FEUP; Maria L. N. Enes Dapkevicius (Author) Other

Journal

Title: International Journal of Dairy Technology

Vol. 70 No. 4

Pages: 542-555

ISSN: 1364-727X

Publisher: Wiley-Blackwell

Indexing

ISI Web of Knowledge

ISI Web of Science

Scopus

INSPEC

Associated Projects

LEPABE - Laboratório de Engenharia de Processos, Ambiente, Biotecnologia e Energia

Other information

DOI: 10.1111/1471-0307.12424

Abstract (EN): Pico cheese is a traditional variety manufactured on the eponymous Azorean Island (Portugal). In total, 153 cheeses were analysed. The average total solids (TS) content by the end of maturation was 63.3 +- 0.3 g/100 g, Aw 0.943-0.966, salt-in-moisture 2.12-4.17 g/100 g and pH 4.89-5.11 +-0.02. Proteolysis was similar to that of other Iberian raw milk cheeses, but the free fatty acid content was generally higher. Lactococci were the predominant bacteria. Coagulase-positive staphylococci constituted the most severe hygiene problem. Positive correlations were found between maturation time and TS, titratable acidity, Aw, proteolysis indices and Enterobacteriaceae and coagulase-positive staphylococcus viable numbers.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 14