Physicochemical, biochemical, microbiological and safety aspects of Pico cheese: Assessment throughout maturation and on the final product.

Autor:	Câmara, Sandra P A, Dapkevicius, Airidas, Rosa, Henrique J D, Silva, Célia C G, Malcata, F Xavier, Enes Dapkevicius, Maria L N
Předmět:	CHEESE microbiology BIOCHEMISTRY CHEESE analysis LACTOCOCCUS FOOD safety CHEESE ripening
Zdroj:	International Journal of Dairy Technology; Nov2017, Vol. 70 Issue 4, p542-555, 14p
Abstrakt:	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. [ABSTRACT FROM AUTHOR]
Databáze:	Complementary Index
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