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

Angela C. Macedo; F. Xavier Malcata; Jorge C. Oliveira

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

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

Angela C. Macedo
, F. Xavier Malcata
, Jorge C. Oliveira

Catholic University of Portugal

Research output: Contribution to journal › Article › peer-review

Abstract

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^{6 1}_V1 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.

Original language	English
Pages (from-to)	501-511
Number of pages	11
Journal	International Journal of Food Science and Technology
Volume	32
Issue number	6
DOIs	https://doi.org/10.1111/j.1365-2621.1997.tb02124.x
Publication status	Published - Dec 1997
Externally published	Yes

Keywords

Ewes' raw milk
Maturation
Optimization methods
Quality
Rural technology
Vegetable rennet

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10.1111/j.1365-2621.1997.tb02124.x

Cite this

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title = "Effect of production factors and ripening conditions on the characteristics of Serra cheese",

abstract = "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 26 1V1 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.",

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author = "Macedo, \{Angela C.\} and Malcata, \{F. Xavier\} and Oliveira, \{Jorge C.\}",

year = "1997",

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doi = "10.1111/j.1365-2621.1997.tb02124.x",

language = "English",

volume = "32",

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journal = "International Journal of Food Science and Technology",

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TY - JOUR

T1 - Effect of production factors and ripening conditions on the characteristics of Serra cheese

AU - Macedo, Angela C.

AU - Malcata, F. Xavier

AU - Oliveira, Jorge C.

PY - 1997/12

Y1 - 1997/12

N2 - 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 26 1V1 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.

AB - 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 26 1V1 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.

KW - Ewes' raw milk

KW - Maturation

KW - Optimization methods

KW - Quality

KW - Rural technology

KW - Vegetable rennet

UR - https://www.scopus.com/pages/publications/22044433939

U2 - 10.1111/j.1365-2621.1997.tb02124.x

DO - 10.1111/j.1365-2621.1997.tb02124.x

M3 - Article

AN - SCOPUS:22044433939

SN - 0950-5423

VL - 32

SP - 501

EP - 511

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

IS - 6

ER -

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

Abstract

Keywords

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