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Advisor(s)
Abstract(s)
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.
Description
Keywords
Colour difference Textural properties Authenticity Cynara cardunculus
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.