On the microbiology of Serra da Estrela cheese: geographical and chronological considerations

Purpose Thistle flower (Cynara cardunculus) aqueous extracts, as rich source of milk-clotting peptidases, have been widely used for cheeses marketed under the Registry of the Protected Designation of Origin, as it is the case of Serra da Estrela cheese, manufactured from raw ewes’ milk and without addition of any commercial starter culture. This paper aims at studying the influence of six different ecotypes of thistle flowers in cheese properties during the ripening and of final products. Design/methodology/approach Cheeses were produced with different thistle flower extracts and then the clotting time, weight and colour of cheeses, as well as texture properties and sensorial characteristics, were evaluated. Findings The clotting time varied from 47 to 66 min, and the weight loss along ripening varied between 32 and 40 per cent. There was some influence of thistle flower ecotype on the colour during ripening and in the final product. The results of texture analysis revealed significant differences between the thistle ecotypes: crust firmness varying from 2.4 to 5.6 N; inner firmness from 0.82 to 1.82 N; stickiness from −0.5 to −1.60 N; adhesiveness from −3.0 to −11.3 N.s; and Ecotype C was particularly distinguishable. Sensorial evaluation revealed differences among the cheeses, with Ecotype C receiving the highest score for global appreciation. Originality/value The usage of different extracts of thistle flower to produce Serra da Estrela cheese with different properties is a novelty, and it allows the possibility of manipulating this parameter in the future so as to produce cheeses with specific characteristics, addressed to different consumer targets.

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Evaluation of texture in Serra da Estrela cheese manufactured in different dairies

Open Agriculture ◽

10.1515/opag-2019-0048 ◽

2019 ◽

Vol 4 (1) ◽

pp. 475-486 ◽

Cited By ~ 3

Author(s):

Raquel P. F. Guiné ◽

Luísa Fontes ◽

Maria João Lima

Keyword(s):

Statistical Analysis ◽

Compression Test ◽

Textural Properties ◽

Similar Nature ◽

Cheese Making ◽

Protected Designation Of Origin ◽

Origin Region ◽

Ewe's Milk ◽

Serra Da Estrela ◽

Serra Da Estrela Cheese

AbstractSerra 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.The results obtained showed some non-negligible differences for some textural properties between the top and bottom sides of the cheeses evaluated, as well as between cheeses from different dairies. Nevertheless, the properties of springiness, resilience, cohesiveness and adhesiveness (all from the compression test), were not significantly different in the samples analysed. In what concerns the variations along the milking season, it was possible to conclude that three of the considered dairies produced cheeses with a more constant textural profile in the period comprised between April and June. Furthermore, statistical analysis revealed that the correlations between the textural properties were strong for some interactions between properties form the same test and/or from similar nature.

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Production of Serra da Estrela cheese from ultrafiltered sheep’s milk

Emirates Journal of Food and Agriculture ◽

10.9755/ejfa.2020.v32.i5.2109 ◽

2020 ◽

pp. 384

Author(s):

Andréia Maria Faion ◽

Anne Luize Lupatini Menegotto ◽

Ilizandra Aparecida Fernandes ◽

Clarice Steffens ◽

Juliana Steffens ◽

...

Keyword(s):

Amino Acids ◽

Amino Acid ◽

Protein Content ◽

Aspartic Acid ◽

Amino Acid Profile ◽

Protein Yield ◽

Depth Index ◽

Positive Correlations ◽

Serra Da Estrela ◽

Serra Da Estrela Cheese

The objective of this study is to elaborate Serra da Estrela cheese with sheep's milk concentrate by ultrafiltration and characterize it in relation to protein, yield, proteolysis, amino acid profile, and acceptability. The cheese elaborated with concentrate milk (F2) presented an increase of 17% yield, and protein content was 2 times higher than cheese without concentrate milk (F1). On the 30thday of storage F2 presented an increase of the amino acids and also of proteolysis extension and depth index in relation to the 1st day. Also presented better sensorial characteristic in relation to F1. Were observed positive correlations (>0.85) between acceptability in relation to protein, depth index, extensionand extension index, valine, methionine, serine, phenylalanine aspartic acid, valine andproline. Cheese elaborated with concentrate milk and coagulated with thistle flower is one alternative to increase cheese yield with differential sensorial characteristics.

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