Effects of different ripening procedures on the final characteristics of Picante cheese |
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Authors: | A C Freitas and F X Malcata |
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Affiliation: | (1) Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Dr. António Bernardino de Almeida, P-4200 Porto, Portugal, PT |
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Abstract: | Picante da Beira Baixa (or Picante) cheese is a hard, piquant, salted traditional cheese manufactured in Portugal from raw sheep's and goat's milks. The purpose
of this work was to quantitatively assess the influence of various ripening procedures on the final characteristics of Picante
cheese. Two alternative ripening protocols were considered, the traditional one and another with controlled environmental
conditions via use of maturation chambers set at different preselected temperatures. The experimental cheeses were characterised
in terms of microbiological, physicochemical, biochemical, sensorial and textural properties. Ripening time and temperature
were statistically significant parameters for all microflora. The two ripening methods led to statistically significant differences
in all physicochemical and biochemical parameters, especially the moisture content and the soluble nitrogen fractions (i.e.
water loss was slower and proteolysis was faster in cheeses ripened via the traditional method). Differences in microbiological,
physicochemical and biochemical properties were probables implicated in differences in textural and sensorial properties,
especially cheese hardness and flavour. It was concluded that the standard ripening method was closest to the traditional
one in terms of final cheese characteristics when the ripening temperature was above 11.5 °C.
Received: 3 February 1998 |
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Keywords: | Key words Sheep's milk cheese Goat's milk cheese Maturation Microbial flora Proteolysis |
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