Evaluation of texture in Serra da Estrela cheese manufactured in different dairies

Open Agriculture

Fontes Luísa¹  Guiné Raquel P. F.²  Lima Maria João³ 

[1] Fax: [phone];CI&DET and CERNAS Research Centres, Polytechnic Institute of Viseu, 3504-510Viseu, Portugal. Department of Food Industry, Agrarian School of Viseu, IPV, 3500/606Viseu, Portugal. Escola Superior Agrária de Viseu, Quinta da Alagoa, Estrada de Nelas, Ranhados, 3500-606Viseu, Portugal. Tel: + 351 232 446 600;Department of Food Industry, Agrarian School of Viseu, IPV, 3500/606Viseu, Portugal;

关键词: cheese quality;    compression test;    puncture test;    spreadability;   

DOI  :  10.1515/opag-2019-0048

来源: DOAJ

【 摘 要 】

Serra da Estrela cheese is a traditional product from artisanal manufacture using raw ewe’s milk coagulated with dried, wild thistle flower. The present study aimed to investigate the variation of textural properties in Serra da Estrela cheeses manufactured in different dairies through time, namely from April to June, following the end of the cheese making season. Three types of tests were conducted: compression, puncture and spreadability. These were carried out on samples coming from six different dairies situated in the PDO (Protected Designation of Origin) region of this type of cheese.

【 授权许可】

Unknown