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

C. I. Pereira, M. I. Franco, A. M. P. Gomes, F. X. Malcata*

*Autor correspondente para este trabalho

Resultado de pesquisarevisão de pares

12 Citações (Scopus)

Resumo

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 originalEnglish
Páginas (de-até)2244-2252
Número de páginas9
RevistaLWT - Food Science and Technology
Volume44
Número de emissão10
DOIs
Estado da publicaçãoPublicado - 1 dez. 2011

Impressão digital

Mergulhe nos tópicos de investigação de “Microbiological, rheological and sensory characterization of Portuguese model cheeses manufactured from several milk sources“. Em conjunto formam uma impressão digital única.

Citação