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Analysis of factors influencing the physical, chemical and sensorial properties of Serra da Estrela cheeses

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Abstract

The objective of this study was to evaluate the chemical, color, textural, and sensorial characteristics of Serra da Estrela cheese and also to identity the factors affecting these properties, namely thistle ecotype, place of production, dairy and maturation. The results demonstrated that the cheeses lost weight mostly during the first stage of maturation, which was negatively correlated with moisture content, being this also observed for fat and protein contents. During maturation the cheeses became darker and with a yellowish coloration. A strong correlation was found between ash and chlorides contents, being the last directly related to the added salt in the manufacturing process. The flesh firmness showed a strong positive correlation with the rind harness and the firmness of inner paste. Stickiness was strongly related with all the other textural properties being indicative of the creamy nature of the paste. Adhesiveness was positively correlated with moisture content and negatively correlated with maturation time. The trained panelists liked the cheeses, giving high overall assessment scores, but these were not significantly correlated with the physicochemical properties. The salt differences between cheeses were not evident for the panelists, which was corroborated by the absence of correlation between the perception of saltiness and the analyzed chlorides contents. The Factorial Analysis of the chemical and physical properties evidenced that they could be explained by two factors, one associated to the texture and the color and the other associated with the chemical properties. Finally, there was a clear influence of the thistle ecotype, place of production and dairy factors in the analyzed properties.

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Author information

Authors and Affiliations

  1. Food Engineering Department, Agrarian School of Viseu, Quinta da Alagoa, Ranhados, 3500-606, Viseu, Portugal

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

  2. Research Centre CI&DET, Polytechnic Institute of Viseu, Viseu, Portugal

    Raquel P. F. Guiné & Paula M. R. Correia

Authors
  1. Raquel P. F. Guiné
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  2. Marlene I. C. Tenreiro
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  3. Ana C. Correia
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  4. Paula M. R. Correia
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  5. Paulo Barracosa
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Corresponding author

Correspondence to Raquel P. F. Guiné.

Appendix

Appendix

See Tables 7, 8, 9.

Table 7 Pearson correlation coefficients between the maturation days, chemical properties and physical properties
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Table 8 Pearson correlation coefficients between the sensorial properties and the physical–chemical properties
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Table 9 Pearson correlation coefficients between the sensorial properties
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Guiné, R.P.F., Tenreiro, M.I.C., Correia, A.C. et al. Analysis of factors influencing the physical, chemical and sensorial properties of Serra da Estrela cheeses. Food Measure 10, 643–657 (2016). https://doi.org/10.1007/s11694-016-9348-6

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  • DOI: https://doi.org/10.1007/s11694-016-9348-6

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