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Advisor(s)
Abstract(s)
Serra da Estrela cheese is a traditional product
from artisanal manufacture using raw ewe’s milk coag-
ulated 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 differ-
ent dairies situated in the PDO (Protected Designation of
Origin) region of this type of cheese.The results obtained showed some non-negligible differ-
ences for some textural properties between the top and
bottom sides of the cheeses evaluated, as well as between
cheeses from different dairies. Nevertheless, the proper-
ties of springiness, resilience, cohesiveness and adhesive-
ness (all from the compression test), were not significantly
different in the samples analysed. In what concerns the
variations along the milking season, it was possible to
conclude that three of the considered dairies produced
cheeses with a more constant textural profile in the period
comprised between April and June. Furthermore, statis-
tical analysis revealed that the correlations between the
textural properties were strong for some interactions
between properties form the same test and/or from similar
nature.
Description
Keywords
Cheese quality Compression test Puncture test Spreadability
Pedagogical Context
Citation
Guiné, R.P,F,, Fontes, L., & Lima, M.J. (2019). Evaluation of texture in Serra da Estrela cheese manufactured in different dairies. Open Agriculture, 4(1), 475-486. https://doi.org/10.1515/opag-2019-0048
Publisher
De Gruyter Open