EFFECT OF PRODUCTION FACTORS AND RIPENING CONDITIONS ON THE CHARACTERISTICS OF SERRA CHEESE

Authors
MACEDO AC MALCATA FX OLIVEIRA JC
Citation
Ac. Macedo et al., EFFECT OF PRODUCTION FACTORS AND RIPENING CONDITIONS ON THE CHARACTERISTICS OF SERRA CHEESE, International journal of food science & technology, 32(6), 1997, pp. 501-511
Citations number
25
Journal title
International journal of food science & technology → ACNP
ISSN journal
09505423
Volume
32
Issue
6
Year of publication
1997
Pages
501 - 511
Database
ISI
SICI code
0950-5423(1997)32:6<501:EOPFAR>2.0.ZU;2-A
Abstract
The individual and interactive effects of four production factors (amo unt of vegetable rennet, temperature of coagulation, pressing and salt ing of the fresh cheese) and two ripening factors (temperature and rel ative humidity) on microbiological, physico-chemical, biochemical, tex tural and sensory characteristics of Serra cheese were simultaneously studied using a 2(nu I)(6-1) factorial design. Highly significant effe cts of salting and ripening relative humidity upon the characteristics of the cheese were detected. Addition of salt to the surface of the f resh cheese reduced microbial growth, water activity, moisture and lac tic acid contents, proteolysis, lipolysis, aroma and softness of the c heese. Conversely, increase of the relative humidity during ripening i ncreased these charactereristics. Pressing had no statistically signif icant effect on cheese characteristics.