Effect of Thistle Ecotype in the Physical-Chemical and Sensorial Properties of Serra da Estrela Cheese

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.

• Raquel P. F. Guiné
• Marlene I. C. Tenreiro
• Ana C. Correia
• Paulo Barracosa
• Paula M. R. Correia

• Chemical composition
• color
• sensorial analysis
• Serra da Estrela cheese
• texture.

[1] M. Tenreiro, Estudo das Propriedades Físico-Químicas do Queijo Serra
da Estrela. Dissertação de Mestrado em Qualidade e Tecnologia
Alimentar. Viseu: Escola Superior Agrária do Instituto Politécnico de
Viseu, 2014.
[2] F. K. Tavaria, I. Franco, F. Javier Carballo, e F. Xavier Malcata,
«Amino acid and soluble nitrogen evolution throughout ripening of
Serra da Estrela cheese», International Dairy Journal, vol. 13, n. 7, pp.
537–545, 2003.
[3] R. C. Rodrigues, J. C. Almeida, C. D. Pereira, D. S. Gomes D. S., J. P.
Madanelo, M. J. Oliveira, e M. L. Fonseca, Queijo Serra da Estrela
Processos Tradicionais e Inovações Tecnológicas. Coimbra: Direcção
Regional de Agricultura da Beira Litoral, 2000.
[4] P. J. M. Reis e F. X. Malcata, «Ripening-related changes in Serra da
Estrela cheese: A stereological study», Journal of Dairy Science, vol.
94, n. 3, pp. 1223–1238, Mar. 2011.
[5] A. C. Macedo, T. G. Tavares, e F. X. Malcata, «Influence of native lactic
acid bacteria on the microbiological, biochemical and sensory profiles of
Serra da Estrela cheese», Food Microbiology, vol. 21, n. 2, pp. 233–240,
Abr. 2004.
[6] S. Gunasekaran e M. M. Ak, Cheese Rheology and Texture. New York:
CRC Press, 2002.
[7] J. Fuquay, P. Fox, e P. McSweeney, Encyclopedia of Dairy Sciences,
2nd ed., 4 vols. United kingdom: Elsevier Academic Press, 2011.
[8] F. K. Tavaria, T. G. Tavares, A. C. Silva-Ferreira, e F. X. Malcata,
«Contribution of coagulant and native microflora to the volatile-free
fatty acid profile of an artisanal cheese», International Dairy Journal,
vol. 16, n. 8, pp. 886–894, Ago. 2006.
[9] F. K. Tavaria, A. C. Silva Ferreira, e F. X. Malcata, «Volatile Free Fatty
Acids as Ripening Indicators for Serra da Estrela Cheese», Journal of
Dairy Science, vol. 87, n. 12, pp. 4064–4072, Dez. 2004.
[10] P. McSweeny, Cheese Problems Solved. Boca Raton; Cambridge,
England: CRC Press, 2007.
[11] AOAC, Official methods of analysis, 17th ed. Washington: Association
of Official Analytical Chemists, 2000.
[12] NP 2105, «Queijos. Determinação do Teor de Matéria Gorda. Técnica
de Van Gulik.», Instituto dos Mercados Agrícolas e da Indústria Agro
Alimentar, Lisboa, NP 2105, 1983.
[13] A. Rawson, A. Koidis, A. Patras, M. G. Tuohy, e N. P. Brunton,
«Modelling the effect of water immersion thermal processing on
polyacetylene levels and instrumental colour of carrot disks», Food
Chemistry, vol. 121, n. 1, pp. 62–68, Jul. 2010.
[14] P. Watkinson, C. Coker, R. Crawford, C. Dodds, K. Johnston, A.
McKenna, e N. White, «Effect of cheese pH and ripening time on model
cheese textural properties and proteolysis», International Dairy Journal,
vol. 11, n. 4–7, pp. 455–464, Jul. 2001.
[15] S. Awad, «Texture and flavour development in Ras cheese made from
raw and pasteurised milk», Food Chemistry, vol. 97, n. 3, pp. 394–400,
Ago. 2006.
[16] S. Sandra, M. Alexander, e D. G. Dalgleish, «The rennet coagulation
mechanism of skim milk as observed by transmission diffusing wave
spectroscopy», J Colloid Interface Sci, vol. 308, n. 2, pp. 364–373, Abr.
2007.
[17] J. M. Poveda, L. Cabezas, e P. L. H. McSweeney, «Free amino acid
content of Manchego cheese manufactured with different starter cultures
and changes throughout ripening», Food Chemistry, vol. 84, n. 2, pp.
213–218, Fev. 2004.
[18] L. Tejada, R. Gómez, e J. Fernández-Salguero, «Sensory Characteristics
of Ewe Milk Cheese Made with Three Types of Coagulant: Calf Rennet,
Powdered Vegetable Coagulant and Crude Aqueous Extract from
Cynara Cardunculus», Journal of Food Quality, vol. 30, n. 1, pp. 91–
103, Fev. 2007.
[19] J. Horne, S. Carpino, L. Tuminello, T. Rapisarda, L. Corallo, e G.
Licitra, «Differences in volatiles, and chemical, microbial and sensory
characteristics between artisanal and industrial Piacentinu Ennese
cheeses», International Dairy Journal, vol. 15, n. 6–9, pp. 605–617, Jun.
2005.