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

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

Authors

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

Journal

Title: International Journal of Food Science and Technology

Vol. 32

Pages: 501-511

ISSN: 0950-5423

Publisher: Wiley-Blackwell

Indexing

ISI Web of Knowledge - 16 Citations

Scopus - 19 Citations

Other information

Authenticus ID: P-001-A70

DOI: 10.1111/j.1365-2621.1997.tb02124.x

Abstract (EN): 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 2(nu I)(6-1) 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.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 11