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- Title
Physicochemical, biochemical, microbiological and safety aspects of Pico cheese: Assessment throughout maturation and on the final product.
- Authors
Câmara, Sandra P A; Dapkevicius, Airidas; Rosa, Henrique J D; Silva, Célia C G; Malcata, F Xavier; Enes Dapkevicius, Maria L N
- 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.
- Subjects
CHEESE microbiology; BIOCHEMISTRY; CHEESE analysis; LACTOCOCCUS; FOOD safety; CHEESE ripening
- Publication
International Journal of Dairy Technology, 2017, Vol 70, Issue 4, p542
- ISSN
1364-727X
- Publication type
Article
- DOI
10.1111/1471-0307.12424