Open Science Research Excellence
%0 Journal Article
%A Raquel P. F. Guiné and  Marlene I. C. Tenreiro and  Ana C. Correia and  Paulo Barracosa and  Paula M. R. Correia
%D 2015 
%J  International Journal of Nutrition and Food Engineering
%B World Academy of Science, Engineering and Technology
%I International Science Index 100, 2015
%T Effect of Thistle Ecotype in the Physical-Chemical and Sensorial Properties of Serra da Estrela Cheese
%V 100
%X The objective of this study was to evaluate the
physical and chemical characteristics of Serra da Estrela cheese and
compare these results with those of the sensory analysis. For the
study were taken six samples of Serra da Estrela cheese produced
with 6 different ecotypes of thistle in a dairy situated in Penalva do
Castelo. The chemical properties evaluated were moisture content,
protein, fat, ash, chloride and pH; the physical properties studied
were color and texture; and finally a sensory evaluation was
undertaken. The results showed moisture varying in the range 40-
48%, protein in the range 15-20%, fat between 41-45%, ash between
3.9-5.0% and chlorides varying from 1.2 to 3.0%. The pH varied
from 4.8 to 5.4. The textural properties revealed that the crust
hardness is relatively low (maximum 7.3 N), although greater than
flesh firmness (maximum 1.7 N), and also that these cheeses are in
fact soft paste type, with measurable stickiness and intense
adhesiveness. The color analysis showed that the crust is relatively
light (L* over 50), and with a predominant yellow coloration (b*
around 20 or over) although with a slight greenish tone (a* negative).
The results of the sensory analysis did not show great variability for
most of the attributes measured, although some differences were
found in attributes such as crust thickness, crust uniformity, and
creamy flesh.

%P 365 - 369