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Evaluation of colour in Serra da Estrela cheese produced in different dairies along maturation time

2019-04Conference object Open access
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dc.contributor.authorGuiné, Raquel
dc.contributor.authorFontes, Luísa
dc.contributor.authorLima, Maria João
dc.date.accessioned2019-05-20T10:34:24Z
dc.date.available2019-05-20T10:34:24Z
dc.date.issued2019-04
dc.description.abstract“Serra da Estrela” cheese is a Portuguese traditional cheese with Protected Designation of Origin (PDO), and with a major importance in the national cheese making history. Due to its particular sensory characteristics, namely intense flavour, taste and aroma allied with a smooth texture, it is nowadays one of the most valued products both in Portugal and also abroad. The objective of this work was to compare the colour of Serra da Estrela Cheese manufactured in different dairies and to evaluate the changes that take place along the production season. The samples used for the study were obtained from 6 dairies situated in PDO region for this cheese. The colour measurements were made with a colorimeter in CIELAB coordinates: L*a*b*. To evaluate the colour change during milking season, the colour difference was also calculated. The results obtained in this work indicated that the colour characteristics of the Serra da Estrela Cheeses are slightly different between samples coming from different dairies where the cheeses are manufactured. Nevertheless, in the first moment of the evaluation period, the values of the colour coordinates varied in a limited range, which means that the variations could be considered acceptable attending to the nature of the traditional manufacture process associated with this PDO product. Furthermore, the results showed that along season very important changes in colour took place, which might be expected having in mind the nature of the physical-chemical changes produced in the pastures along time. However, these changes were found very much dependent of the dairy, as the results of total colour change demonstrated.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGuiné, R.P.F., Fontes, L., & Lima, M.J. (2019, April). Evaluation of colour in Serra da Estrela cheese produced in different dairies along maturation time. In M. Sabovics & E. Straumite... et al. (Eds), Abstract Book and Conference Proceedings FOODBALT 2019 - 13th Baltic Conference on Food Science and Technology (pp. 30-34). Jelgava: Latvia University of Life Sciences and Technologies, Faculty of Food Technology. Doi:10.22616/FoodBalt.2019.006pt_PT
dc.identifier.doi10.22616/FoodBalt.2019.006pt_PT
dc.identifier.issn2501-0109
dc.identifier.urihttp://hdl.handle.net/10400.19/5501
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.relation.publisherversionhttps://conferences.llu.lv/sites/llucs/files/conferences/foodbalt_2019/menu_attachments/FoodBalt_2019_Abstract_book_final.pdfpt_PT
dc.subjectColourpt_PT
dc.subjectTraditional cheesept_PT
dc.titleEvaluation of colour in Serra da Estrela cheese produced in different dairies along maturation timept_PT
dc.typeconference object
dspace.entity.typePublication
oaire.citation.conferencePlaceJelgava, Letóniapt_PT
oaire.citation.endPage34pt_PT
oaire.citation.startPage30pt_PT
oaire.citation.title“13th Baltic Conference on Food Science and Technology - FOODBALT 2019” and “5th North and East European Congress on Food - NEEFood 2019”pt_PT
person.familyNamede Pinho Ferreira Guiné
person.givenNameRaquel
person.identifierhttps://scholar.google.pt/citations?user=abFDovIAAAAJ&hl=pt-PT
person.identifier.ciencia-id8B13-5492-0F23
person.identifier.orcid0000-0003-0595-6805
person.identifier.scopus-author-id6603138390
rcaap.rightsopenAccesspt_PT
rcaap.typeconferenceObjectpt_PT
relation.isAuthorOfPublication59580952-77cc-4e4e-ae90-527a8b994f9f
relation.isAuthorOfPublication.latestForDiscovery59580952-77cc-4e4e-ae90-527a8b994f9f

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