Microbiological, rheological and sensory characterization of Portuguese model cheeses manufactured from several milk sources

Soft cheese-like product development enriched with soy protein concentrates

“…These values did not show significant differences (P < 0.01) and were lower than 1.0, thus indicating that the elastic nature of the samples matrix dominated over its viscous counterpart. Similar results were reported by Pereira, Franco, Gomes, and Malcata (2011) for cheeses manufactured from several milk sources.…”

Innovative Caciocavallo cheeses made from a mixture of cow milk with ewe or goat milk

“…The data also confirmed the influence of the starting milk, as the peculiar flavor and texture, typical of ewe and goat milk cheeses, could be partly explained by compositional differences in caseins and fats with respect to cow milk. The influence of milk composition on cheese structure has been reported by Pereira et al (2011). In addition, in raw milk cheeses, the native microbiota may have played an important role and have contributed to their distinct sensorial characteristics.…”

Properties and applications of phytepsins from thistle flowers

“…With an aim at achieving a standardization of the vegetable rennet along with a preservation of the organoleptic characteristics of those Mediterranean varieties, these cheeses have been the subject of intense research efforts (Aquilanti et al, 2011;Macedo and Malcata, 1997;Ordiales et al, 2012;Pereira et al, 2011;Pinho et al, 2001;Sousa and Malcata, 1997). The current state of Portuguese ovine and caprine cheeses has been reviewed comprenhensively by Reis and Malcata (2011).…”