| Autor: |
Guiné Raquel P. F., Fontes Luísa, Lima Maria João |
| Jazyk: |
angličtina |
| Rok vydání: |
2019 |
| Předmět: |
|
| Zdroj: |
Open Agriculture, Vol 4, Iss 1, Pp 475-486 (2019) |
| Druh dokumentu: |
article |
| ISSN: |
2391-9531 |
| DOI: |
10.1515/opag-2019-0048 |
| Popis: |
Serra da Estrela cheese is a traditional product from artisanal manufacture using raw ewe’s milk coagulated with dried, wild thistle flower. The present study aimed to investigate the variation of textural properties in Serra da Estrela cheeses manufactured in different dairies through time, namely from April to June, following the end of the cheese making season. Three types of tests were conducted: compression, puncture and spreadability. These were carried out on samples coming from six different dairies situated in the PDO (Protected Designation of Origin) region of this type of cheese. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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