scholarly journals Amino acid and soluble nitrogen evolution throughout ripening of Serra da Estrela cheese

2003 ◽  
Vol 13 (7) ◽  
pp. 537-545 ◽  
Author(s):  
Freni K Tavaria ◽  
Inmaculada Franco ◽  
F Javier Carballo ◽  
F Xavier Malcata
Keyword(s):  
Amino Acid ◽  
Soluble Nitrogen ◽  
Serra Da Estrela ◽  
Serra Da Estrela Cheese ◽  
Nitrogen Evolution

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

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.

Serra da Estrela cheese: A review

2020 ◽  
Vol 44 (5) ◽  
Author(s):  
Rita S. Inácio ◽  
Ana M. P. Gomes ◽  
Jorge A. Saraiva
Keyword(s):  
Serra Da Estrela ◽  
Serra Da Estrela Cheese

Effect of different thistle flower ecotypes as milk-clotting in Serra da Estrela cheese

2016 ◽  
Vol 46 (4) ◽  
pp. 458-475 ◽  
Author(s):  
Paula Correia ◽  
André Vítor ◽  
Marlene Tenreiro ◽  
Ana Cristina Correia ◽  
João Madanelo ◽  
...  
Keyword(s):  
Design Methodology ◽  
Starter Culture ◽  
Clotting Time ◽  
Content Type ◽  
Milk Clotting ◽  
Texture Properties ◽  
Protected Designation Of Origin ◽  
Serra Da Estrela ◽  
Sensorial Evaluation ◽  
Serra Da Estrela Cheese

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.

scholarly journals A Comprehensive Evaluation of Flavor Instability of Beer (Part 2): The Influence of De Novo Formation of Aging Aldehydes

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2668
Author(s):  
Arndt Nobis ◽  
Melanie Kwasnicki ◽  
Florian Lehnhardt ◽  
Michael Hellwig ◽  
Thomas Henle ◽  
...  
Keyword(s):  
Amino Acid ◽  
Free Amino ◽  
De Novo ◽  
Comprehensive Evaluation ◽  
Degradation Products ◽  
Amino Acid Content ◽  
Natural Aging ◽  
Bound State ◽  
Soluble Nitrogen ◽  
Oxidation Reactions

Flavor instability of beer is affected by the rise of aroma-active aldehydes during aging. Aldehydes can be either released from bound-state forms or formed de novo. This second part of our study focused on the de novo formation of aldehydes during the Maillard reaction, Strecker degradation, and oxidation reactions. Key precursor compounds for de novo pathways are free amino acids. This study varied the potential for reactions by varying free amino acid content in fresh beer using different proteolytic malt modification levels (569–731 mg/100 g d. m. of soluble nitrogen) of the used malt in brewing trials. Overall, six pale lager beers were produced from three malts (different malt modification levels), each was made from two different barley varieties and was naturally and forcibly aged. It was found that higher malt modification levels in fresh beer and during beer aging increased amino acid and dicarbonyl concentrations as aging precursors and Strecker aldehyde contents as aging indicators. Dicarbonyls were degraded during aging. Advanced glycation end products as possible degradation products showed no consistent formation during aging. Therefore, Strecker reactions were favored during beer aging. No alternative oxidative formation of Strecker aldehydes from their corresponding alcohols could be confirmed. Along with the preceding part one of our investigation, the results of this study showed that de novo formation and release occur simultaneously. After 4 months of natural aging, aldehyde rise is mainly accounted for by de novo formation.

scholarly journals Characteristic of the nutritive value of the protein from rye caruopses. I. Amino acid composition of protein and the nitrogen forms in the caryopses of ten rue varieties from the breeding collection

2015 ◽  
Vol 27 (1) ◽  
pp. 105-114 ◽  
Author(s):  
R. Kubiczek ◽  
M. Rakowska
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Amino Acid Composition ◽  
Protein Content ◽  
Acid Composition ◽  
Nutritive Value ◽  
Dry Weight ◽  
High Protein ◽  
Soluble Nitrogen ◽  
Protein Nitrogen

Total and soluble nitrogen, protein and non-protein -nitrogen was determined as well as the amino acid composition of the caryopses of ten rye varieties including three bred in Poland and cultivated on a commercial scale: 'Dańkowskie Złote', 'Dańkowskie Selekcyjne' and 'Borkowskie Tetra'. and seven foreign varieties characterized by a high total protein content (11.9-16.4% in dry weight). In the varieties examined the amount of protein nitrogen increased in the same degree as did the content of total nitrogen. The amino acids limiting the nutritive value of the protein in rye caryopses were mostly lysine and methionine, and in the varieties with high protein content tryptophan. The low-protein varieties had a relatively higher content of lysine, sulphur amino acids, tryptophan and other amino acids (as % of protein) than the high protein ones, but their absolute amino acid content (as % of dry weight) was lower.

scholarly journals Studies on the nitrogen compounds of the faeces of dairy cows fed urea as the sole or partial source of nitrogen

1979 ◽  
Vol 51 (1) ◽  
pp. 506-513
Author(s):  
Terttu Ettala ◽  
Matti Kreula
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Dairy Cows ◽  
Acid Hydrolysis ◽  
Free Amino Acid ◽  
Total Nitrogen ◽  
Free Amino ◽  
Diaminopimelic Acid ◽  
Nitrogen Compounds ◽  
Soluble Nitrogen

The nitrogen compounds of the faeces of dairy cows on purified, protein-free feed with urea and small amounts of ammonium salts as the sole source of nitrogen (0-feed). on low-protein feed in which part of the protein was replaced with urea (ULP-feed) and on normal protein-containing feed (NorP-feed) were studied. The total nitrogen contents of the dry matter of the faeces were 2.5 ± 0.7 % on 0-feed, 2.4 ± 0.4 % on ULP-feed and 2.3 ± 0.6 % on NorP-feed. The proportion of urea- and ammonium nitrogen of the total nitrogen was 3.2 ± 2.4, 4.5 ± 2.4 and 3.7 ± 1.8 % respectively, and the proportion of nitrogen soluble in 70 % ethanol 10.9 ± 5.7, 9.9 ± 2.4 and 10.4 ± 3.8 % of the total nitrogen; the proportion of nitrogen in the free amino acid fraction was 4.1 ±2.9 on 0-feed, 1.6 ± 1.4 (P < 0.05) on ULP-feed and 3.2 ± 2.9 % on NorP-feed. The nitrogen insoluble in 70 % ethanol as a proportion of the total nitrogen was 82.3 ± 7.2 on 0-feed, 85.4 ± 5.0 on ULP-feed and 82.3 ± 7.2 % on NorP-feed. Of the total nitrogen of this insoluble fraction, the following proportions were released as amino acids by acid hydrolysis: 62.15 ± 8.5 % on 0-feed, 61.6 ± 10.7 % on ULP-feed and 59.0 ± 13.9% on NorP-feed. (α, Ɛ-diaminopimelic acid was 1.7 ± 0.6, 0.7 ± 0.2 (P < 0.05) and 1.2 ± 0,4 mol % respectively of the total amino acids of the hydrolyzate. The soluble nitrogen fraction was separated into free amino acid and »peptide» fractions, and the amino acid composition of both was determined, the latter after acid hydrolysis

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

2019 ◽  
Vol 4 (1) ◽  
pp. 475-486 ◽  
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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