Please use this identifier to cite or link to this item:
https://hdl.handle.net/10216/104605
Full metadata record
DC Field | Value | Language |
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dc.creator | Sandra P. A. Câmara | |
dc.creator | Airidas Dapkevicius | |
dc.creator | Henrique J. D. Rosa | |
dc.creator | Célia C.G. Silva | |
dc.creator | F. Xavier Malcata | |
dc.creator | Maria L. N. Enes Dapkevicius | |
dc.date.accessioned | 2022-09-15T02:25:32Z | - |
dc.date.available | 2022-09-15T02:25:32Z | - |
dc.date.issued | 2017 | |
dc.identifier.issn | 1364-727X | |
dc.identifier.other | sigarra:185023 | |
dc.identifier.uri | https://hdl.handle.net/10216/104605 | - |
dc.description.abstract | Pico cheese is a traditional variety manufactured on the eponymous Azorean Island (Portugal). In total, 153 cheeses were analysed. The average total solids (TS) content by the end of maturation was 63.3 +- 0.3 g/100 g, Aw 0.943-0.966, salt-in-moisture 2.12-4.17 g/100 g and pH 4.89-5.11 +-0.02. Proteolysis was similar to that of other Iberian raw milk cheeses, but the free fatty acid content was generally higher. Lactococci were the predominant bacteria. Coagulase-positive staphylococci constituted the most severe hygiene problem. Positive correlations were found between maturation time and TS, titratable acidity, Aw, proteolysis indices and Enterobacteriaceae and coagulase-positive staphylococcus viable numbers. | |
dc.language.iso | eng | |
dc.relation | info:eu-repo/grantAgreement/FCT - Fundação para a Ciência e a Tecnologia/Projetos Estratégicos/UID/EQU/00511/2013 - POCI-01-0145-FEDER-006939/Laboratório de Engenharia de Processos, Ambiente, Biotecnologia e Energia/LEPABE | |
dc.rights | restrictedAccess | |
dc.title | Physicochemical, biochemical, microbiological and safety aspects of Pico cheese: assessment throughout maturation and on the final product | |
dc.type | Artigo em Revista Científica Internacional | |
dc.contributor.uporto | Faculdade de Engenharia | |
dc.identifier.doi | 10.1111/1471-0307.12424 | |
Appears in Collections: | FEUP - Artigo em Revista Científica Internacional |
Files in This Item:
File | Description | Size | Format | |
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185023.pdf Restricted Access | Artigo Original Publicado | 176.86 kB | Adobe PDF | Request a copy from the Author(s) |
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