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|Title:||Eﬀect of cardoon genotype on colour and texture of Serra da Estrela Cheese|
|Author:||Correia, Ana Cristina|
|Citation:||Correia, A.C., Guiné, R.P.F., Ferreira, A., & Matias, J. (2017). Eﬀect of cardoon genotype on colour and texture of Serra da Estrela Cheese. In Abstract Book and Proceedings of International Congress on Engineering, Universidade da Beira Interior, Covilhã, Portugal, pp. 1-9.|
|Abstract:||The objectives of this study were to evaluate the colour and the textural properties in Serra da Estrela Cheeses produced with diﬀerent cardoon genotypes. The cheeses were produced with ewe´s raw milk, following the procedures adopted for the Serra da Estrela cheese with Protected Designation of Origin (PDO). The maturation time was 45 days. The results showed that lightness was very similar for the ﬁve samples evaluated (varying from 58.8 to 61.1), just like greenness (-3.2 to -2.5) and yellowness (18.8 to 20.7). Hence it was not possible to clearly identify particular colour characteristics associated with a certain cardoon genotype. However, regarding texture, the results were quite diﬀerent among the cheese samples studied. Crust ﬁrmness varied from 3.9 to 5.4 N, ﬂesh ﬁrmness from 1.0 to 1.4 N, stickiness from -2.0 to -1.1 N and adhesiveness from -15.1 to -8.3 N.s. The cardoon ecotype 1M allowed obtaining cheeses with ﬁrmer crust and ﬂesh, while being stickier and more adhesive. As a conclusion, it was possible to verify that the genotype variability in the cardoon used for the production of Serra da Estrela cheese can in fact inﬂuence some of the product’s characteristics, and particularly the texture.|
|Appears in Collections:||ESAV - DIA - Documentos de congressos (comunicações, posters, actas)|
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