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Physicochemical, biochemical, microbiological and safety aspects of Pico cheese: Assessment throughout maturation and on the final product
Author(s) -
Câmara Sandra P A,
Dapkevicius Airidas,
Rosa Henrique J D,
Silva Célia C G,
Malcata F Xavier,
Enes Dapkevicius Maria L N
Publication year - 2017
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12424
Subject(s) - food science , coagulase , titratable acid , chemistry , mesophile , proteolysis , ripening , bacteria , staphylococcus , microbiology and biotechnology , biology , staphylococcus aureus , biochemistry , enzyme , genetics
Pico cheese is a traditional variety manufactured on the eponymous Azorean Island (Portugal). In total, 153 cheeses were analysed. The average total solids (TS) content by the end of maturation was 63.3 ± 0.3 g/100 g, A w 0.943–0.966, salt‐in‐moisture 2.12–4.17 g/100 g and pH 4.89–5.11 ± 0.02. Proteolysis was similar to that of other Iberian raw milk cheeses, but the free fatty acid content was generally higher. Lactococci were the predominant bacteria. Coagulase‐positive staphylococci constituted the most severe hygiene problem. Positive correlations were found between maturation time and TS, titratable acidity, A w , proteolysis indices and Enterobacteriaceae and coagulase‐positive staphylococcus viable numbers.