Evaluation of texture in Serra da Estrela cheese manufactured in different dairies
Serra da Estrela cheese is a traditional product from artisanal manufacture using raw ewe’s milk coagulated 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...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
De Gruyter
2019-09-01
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| Series: | Open Agriculture |
| Subjects: | |
| Online Access: | https://doi.org/10.1515/opag-2019-0048 |
| _version_ | 1831762981513330688 |
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| author | Guiné Raquel P. F. Fontes Luísa Lima Maria João |
| author_facet | Guiné Raquel P. F. Fontes Luísa Lima Maria João |
| author_sort | Guiné Raquel P. F. |
| collection | DOAJ |
| description | Serra da Estrela cheese is a traditional product from artisanal manufacture using raw ewe’s milk coagulated 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 different dairies situated in the PDO (Protected Designation of Origin) region of this type of cheese. |
| first_indexed | 2024-12-22T05:18:05Z |
| format | Article |
| id | doaj.art-b8e238e9153c45679656365703cb6229 |
| institution | Directory Open Access Journal |
| issn | 2391-9531 |
| language | English |
| last_indexed | 2024-12-22T05:18:05Z |
| publishDate | 2019-09-01 |
| publisher | De Gruyter |
| record_format | Article |
| series | Open Agriculture |
| spelling | doaj.art-b8e238e9153c45679656365703cb62292022-12-21T18:37:49ZengDe GruyterOpen Agriculture2391-95312019-09-014147548610.1515/opag-2019-0048opag-2019-0048Evaluation of texture in Serra da Estrela cheese manufactured in different dairiesGuiné Raquel P. F.0Fontes Luísa1Lima Maria João2CI&DET and CERNAS Research Centres, Polytechnic Institute of Viseu, 3504-510Viseu, Portugal. Department of Food Industry, Agrarian School of Viseu, IPV, 3500/606Viseu, Portugal. Escola Superior Agrária de Viseu, Quinta da Alagoa, Estrada de Nelas, Ranhados, 3500-606Viseu, Portugal. Tel: + 351 232 446 600; Fax: +351 232 426 536Department of Food Industry, Agrarian School of Viseu, IPV, 3500/606Viseu, PortugalDepartment of Food Industry, Agrarian School of Viseu, IPV, 3500/606Viseu, PortugalSerra da Estrela cheese is a traditional product from artisanal manufacture using raw ewe’s milk coagulated 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 different dairies situated in the PDO (Protected Designation of Origin) region of this type of cheese.https://doi.org/10.1515/opag-2019-0048cheese qualitycompression testpuncture testspreadability |
| spellingShingle | Guiné Raquel P. F. Fontes Luísa Lima Maria João Evaluation of texture in Serra da Estrela cheese manufactured in different dairies Open Agriculture cheese quality compression test puncture test spreadability |
| title | Evaluation of texture in Serra da Estrela cheese manufactured in different dairies |
| title_full | Evaluation of texture in Serra da Estrela cheese manufactured in different dairies |
| title_fullStr | Evaluation of texture in Serra da Estrela cheese manufactured in different dairies |
| title_full_unstemmed | Evaluation of texture in Serra da Estrela cheese manufactured in different dairies |
| title_short | Evaluation of texture in Serra da Estrela cheese manufactured in different dairies |
| title_sort | evaluation of texture in serra da estrela cheese manufactured in different dairies |
| topic | cheese quality compression test puncture test spreadability |
| url | https://doi.org/10.1515/opag-2019-0048 |
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