Journal
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
Volume 70, Issue 4, Pages 542-555Publisher
WILEY
DOI: 10.1111/1471-0307.12424
Keywords
Cheese ripening; Dairy biochemistry; Cheese microbiology; Product safety; Quality control; Staphylococci
Categories
Funding
- Regional Government of the Autonomous Region of the Azores, Portugal [M3.1.7/F/003A/2009]
- Regional Fund for Science and Technology, Portugal [M3.1.2/F/008/2011, M1.1.2/I/005A/2005]
- Laboratory for Process Engineering, Environment, Biotechnology and Energy - LEPABE - FEDER funds through COMPETE2020 - Programa Operacional Competitividade e Internacionalizacao (POCI) [POCI-01-0145-FEDER-006939]
- national funds through FCT - Fundacao para a Ciencia e a Tecnologia
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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 +/- 0.3g/100g, A(w) 0.943-0.966, salt-in-moisture 2.12-4.17g/100g 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.
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