Browsing by Author "Correia, Paulo"
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- Effect of diferente thistle flowers as milk-clitting in Serra da Estrela cheesePublication . Correia, Paula; Vítor, André; Tenreiro, Marlene; Correia, Paulo; Correia, Ana Cristina; Madanelo, João; Carvalho, Marta; Guiné, RaquelThistle flower (Cynara cardunculus) aqueous extracts, as rich source of milk-clotting peptidases, have been widely used for cheeses marketed under the Registry of the Protected Designation of Origin, as it is the case of Serra da Estrela cheese, manufactured from raw ewes ‘milk and without addition of any commercial starter culture. This work was aimed at studying the influence of six different ecotypes of thistle flowers in cheese properties during the ripening, and at final products. The clotting time, weight and colour of cheeses, as well as texture properties and sensorial characteristics were evaluated. The chemical composition of sheep milk was determined for all cheese batches, and it did not change among them. The clotting time varied from 66 to 21 minutes, the loss of weight decreased slightly with the similar tendency but with quite different values. Generally, there was a little influence of thistle flower ecotype on L* and b*colour parameters, during the ripening process and in final product, but there was a significant influence on a* parameter. Serra da Estrela cheese produced with different extracts of thistle flower presented different sensorial properties, meaning that with a strong knowledge of the properties assigned by these different flower extracts it is possible to produce a specific cheese attending to different consumer targets.
- Influence of different processing parameters in physical and sensorial properties of Serra de Estrela cheesePublication . Correia, Paula; Vítor, André; Tenreiro, Marlene; Correia, Ana Cristina; Pinto, António; Correia, Paulo; Madanelo, João; Vacas, Marta; Guiné, RaquelCheese is a classical dairy product, which is strongly judged by its appearance, flavour and texture. Processing parameters that could affect cheese structure play a dominant role upon the features exhibited by the final product. Serra da Estrela cheese is a Protected Denomination of Origin (PDO) cheese manufactured from raw ewes ‘milk and curdled with thistle flowers. The study aimed to evaluate cheeses physicochemical, microbiological and sensorial properties, produced with two thistle flowers ecotypes added in different quantities to milk, sheep bread, salt quantity and ripening moisture. Two dairies were involved in this study, named as A and B, both with certification. The sheep milk chemical composition (moisture, protein, fat, solids-non-fat, lactose, solids, density, freezing point), and microbial analysis (coliforms and total enumeration of microorganism at 30ºC) were determined, using respectively a Lactoscan equipment and norms ISO 4832:2006 and 4833-1:2013. The clotting time, the evolution of weight loss and color, the texture (texturometer TA-XT Plus) and sensorial characteristics of cheeses were evaluated. Both dairies presented similar chemical sheep milk composition and clotting time for the same thistles flower, varying from 36-47 minutes. The loss of weight showed similar decreasing and tendency. Generally, the thistle flower ecotype didn’t influence the L, a* and b* color parameters, during the ripening process and in the final product there was a significant influence on a* parameter. The textural analysis revealed significant differences between the two dairies for the same thistle flower ecotype, considering the inner firmness, stickiness and adhesiveness. Cheeses presented similar sensorial properties, considering the different processing parameters studied. Serra da Estrela cheese produced in both dairies presented different physical and sensorial properties, meaning that with a strong knowledge of the properties assign by processing parameters it is possible to produce a specific cheese attending to different consumer targets.