Changes of lactose, lactic acid, and acetic acid contents in Serra cheese during ripening

• Type: Article in International Scientific Journal
• Date: 1997

Authors

Macedo, AC (Author) Other; F. Xavier Malcata (Author) Other

Journal

The Journal is awaiting validation by the Administrative Services.

Title: ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY

Vol. 204

Pages: 453-455

ISSN: 1431-4630

Indexing

ISI Web of Knowledge - 6 Citations

Scopus - 3 Citations

Other information

Authenticus ID: P-001-D1Z

DOI: 10.1007/s002170050112

Abstract (EN): Changes in the quantities of lactose, lactic acid and acetic acid in Serra cheese were monitored using a triplicate two-way factorial design over a ripening period of 35 days (sampling at 0, 7, 21 and 35 days) throughout the cheesemaking season (sampling in November, February and June). The amount of lactose in total solids of cheese (TS) decreased slowly from 6.17% to 0.21% (w/w(TS)) as ripening time elapsed. As a result of sugar metabolism, the lactic acid content increased from 0.07% at day O to 2.10% (w/w(TS)) by 35 days, whereas the acetic acid content increased from 0.00% to 0.24% (w/w(TS)) during the first week. The lactose content was statistically correlated with the lactic acid content but not with the acetic acid content.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 3