Publicação

Estimation of Serpa cheese ripening time using multiple linear regression (MLR) considering rheological, physical and chemical data

Ver documento

Detalhes bibliográficos
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 (G″=G′) 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).
Autores principais:Silva, Paula
Outros Autores:Rodriguez Garcia, José; Sousa, Isabel; Alvarenga, Nuno
Assunto:Ewe cheese Multiple linear regression Estimation Ripening Rheology Proteolysis
Ano:2008
País:Portugal
Tipo de documento:artigo
Tipo de acesso:acesso aberto
Instituição associada:Instituto Politécnico de Beja
Idioma:inglês
Origem:Repositório Institucional do IPBeja

Registos relacionados

Registos relacionados