Microbiological, rheological and sensory characterization of Portuguese model cheeses manufactured from several milk sources

• Tipo: Artigo em Revista Científica Internacional
• Data: 2011

Autores

Pereira, CI (Autor) Outra; Franco, MI (Autor) Outra; Gomes, AMP (Autor) Outra; F. Xavier Malcata (Autor) Outra

Revista

Título: LWT - Food Science and Technology

Vol. 44 Nº 1

Páginas: 2244-2252

ISSN: 0023-6438

Editora: Elsevier

Indexação

ISI Web of Knowledge - 8 Citações

Scopus - 11 Citações

Outras Informações

ID Authenticus: P-002-JFR

DOI: 10.1016/j.lwt.2011.06.013

Abstract (EN): In attempts to somehow standardize Portuguese traditional cheeses, a better understanding of the physicochemical changes that take place during ripening is mandatory especially in what pertains to the role played by their main vectors (viz, milk, rennet and microflora). Hence, model cheeses were designed and experimentally manufactured - using three different milk sources, inoculated with well-defined starter cultures - comprising one Lactococcus and one Lactobacillus sp. (or a mixture of both), and coagulated with rennet from either animal or plant origin; such a combination of parameters makes this work a meaningful extension of previous work with related cheese matrices, especially because wild strains were employed. Assessment over a 60 d-period of the gross chemical composition, as well as of microbiological features, rheological properties and sensory textural descriptors allowed one to establish correlations between viscoelastic properties and organoleptic attributes. The importance of pH, fat, protein and water content upon texture evolution, coupled with the effect of animal versus plant rennet upon G' and G '', and the contribution of Lactococcus lactis to odour development were experimentally elucidated.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 9