Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.5/4256
Título: Estimation of Serpa cheese ripening time using multiple linear regression (MLR) considering rheological, physical and chemical data
Autor: Alvarenga, Nuno
Silva, Paula
Rodriguez Garcia, José
Sousa, Isabel
Palavras-chave: ewe's cheese
multiple linear regression
ripening
rheology
proteolysis
Data: 2008
Editora: Journal of Dairy Research
Citação: "Journal of Dairy Research". ISSN 0022-0299. 75 (2008) 233-239
Resumo: Raw ewes’ milk semi-soft cheeses (RESS-cheeses) are important products in Portugal and in several European regions. Creamy texture is an essential attribute of these cheeses, which results from structural properties that are not always well characterized. Here, the structural changes occurring during the ripening period of a traditional RESS-cheese, known as Serpa cheese, were analysed through small amplitude oscillatory shear (SAOS). Rheological data was complemented with other physical and chemical parameters, that were monitored during ripening, in order to estimate Serpa cheese ripening time using multiple linear regression (MLR). Mechanical spectra indicated a relatively strong structure, comparable to a gel, with a low dependence on frequency at the beginning of ripening and a weak structure, comparable to a concentrated suspension, with a crossing point (Ga=Gk) at the left of the graphic and with both moduli highly dependent on frequency, at the end of ripening. Good correlations (P<0.05) were obtained between structural (hardness and storage modulus) and proteolysis indicators. Using a combination of chemical, colour and rheological parameters we were able to obtain a multiple linear regression (MLR) which allows the estimation of Serpa cheese ripening time with an estimation error of 1.7 d (adjusted R2=0.98, P<0.0001).
Peer review: yes
URI: http://hdl.handle.net/10400.5/4256
ISSN: 0022-0299
Versão do Editor: DOI:10.1017/S0022029908003191
Aparece nas colecções:DAIAT - Artigos de Revistas

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