Influence of Cardoon Flower (Cynara cardunculus L.) and Flock Lactation Stage in PDO Serra da Estrela Cheese
Abstract
:1. Introduction
2. Materials and Methods
2.1. Cheese Manufacture and Sampling
2.2. Colour
2.3. Texture
2.4. Chemical Analysis
2.5. Statistical Analysis
3. Results and Discussion
3.1. Milk
3.2. Cheese
3.2.1. Influence of Cardoon Type
3.2.2. Influence of Cheese Production Month
3.2.3. Variation of Physical and Chemical Parameters According to Cardoon Type during the Flock Lactation Stage
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Milk Characteristics | Production Month | ||
---|---|---|---|
November | February | April | |
Fat DW1 (%) | 30.69 ± 0.10 aꝉ | 44.91 ± 0.19 b | 41.57 ± 0.05 c |
Protein DW1 (%) | 32.57 ± 0.27 a | 31.10 ± 0.24 b | 30.98 ± 0.07 b |
Dry matter (%) | 16.30 ± 0.03 a | 16.44 ± 0.01 b | 20.03 ± 0.03 c |
Acidity (cm3 NaOH/ dm3) | 28.50 ± 0.71 a | 26.33 ± 0.58 a | 29.33 ± 2.08 a |
Attributes | Mean Squares (%) | Level of Significance | ||||||
---|---|---|---|---|---|---|---|---|
Production Month (M) | Cardoon Type (C) | Interaction (CxM) | Error | M | C | MxC | ||
Rind colour | L* | 76.0 | 5.4 | 14.4 | 4.2 | *** | n.s. | * |
a* | 87.6 | 9.3 | 2.0 | 1.1 | *** | ** | n.s. | |
b* | 88.8 | 7.1 | 3.4 | 0.7 | *** | ** | * | |
∆E | 85.4 | 0.1 | 11.1 | 3.4 | *** | n.s. | * | |
Paste colour | L* | 2.3 | 31.9 | 22.2 | 43.6 | n.s. | n.s. | n.s. |
a* | 77.6 | 12.0 | 8.4 | 2.0 | *** | * | * | |
b* | 93.0 | 3.6 | 0.5 | 2.9 | *** | n.s. | n.s. | |
∆E | 91.9 | 0.5 | 4.6 | 3.0 | *** | n.s. | n.s. | |
Rind Texture | Hardness (N) | 95.1 | 1.9 | 2.1 | 0.9 | *** | n.s. | n.s. |
Springiness (N.s) | 94.1 | 2.8 | 2.4 | 0.8 | *** | n.s. | n.s. | |
Cohesiveness | 91.5 | 2.7 | 4.9 | 0.9 | *** | n.s. | ** | |
Resilience | 92.5 | 0.7 | 6.4 | 0.4 | *** | n.s. | *** | |
Fat (DW) | 85.0 | 6.4 | 7.9 | 0.7 | *** | ** | *** | |
Protein (DW) | 87.0 | 3.6 | 8.6 | 0.7 | *** | * | *** | |
Salt (DW) | 22.2 | 31.7 | 33.2 | 12.9 | n.s. | n.s. | n.s. | |
Moisture (%) | 75.4 | 3.7 | 18.2 | 2.8 | *** | n.s. | ** | |
Weight loss (%) | 94.5 | 0.6 | 1.3 | 3.5 | *** | n.s. | n.s. | |
pH | 18.8 | 7.4 | 53.6 | 20.3 | n.s. | n.s. | n.s. |
Attributes | Cardoon Type | |||
---|---|---|---|---|
Commercial | 6 M | 3 M | ||
Mean SD | Mean SD | Mean SD | ||
Rind Colour | L* | 63.13 ± 3.20 a ꝉ | 62.49 ± 2.70 a | 62.36 ± 1.31 a |
a* | −2.04 ± 0.55 a | −2.38 ± 0.44 b | −2.37 ± 0.40 b | |
b* | 22.06 ± 2.60 a | 20.80 ± 0.84 b | 21.23 ± 2.16 b | |
∆E | 39.31 ± 3.20 a | 39.16 ± 2.68 a | 39.51 ± 1.13 a | |
Paste Colour | L* | 80.11 ± 1.55 a | 81.98 ± 2.22 a | 79.94 ± 2.05 a |
a* | −4.11 ± 1.00 a | −3.69 ± 1.50 b | −4.35 ± 1.19 a | |
b* | 18.33 ± 4.70 a | 16.05 ± 5.50 a | 17.81 ± 4.59 a | |
∆E | 24.26 ± 2.74 a | 21.08 ± 4.87 a | 23.81 ± 3.74 a | |
Rind Texture | Hardness (N) | 2.09 ± 1.27 a | 3.25 ± 2.33 a | 2.80 ± 2.16 a |
Springiness (N.s) | 0.82 ± 0.04 a | 0.83 ± 0.07 a | 0.83 ± 0.06 a | |
Cohesiveness | 0.76 ± 0.03 a | 0.77 ± 0.07 a | 0.78 ± 0.06 a | |
Resilience | 0.35 ± 0.04 a | 0.37 ± 0.09 a | 0.36 ± 0.08 a | |
Fat (DW) | 40.04 ± 2.12 a | 41.67 ± 6.81 b | 38.64 ± 4.79 a | |
Protein (DW) | 48.68 ± 2.31 a,b | 47.35 ± 7.04 a | 49.76 ± 4.50 b | |
Salt (DW) | 3.40 ± 0.35 a | 3.48 ± 0.20 a | 3.68 ± 0.41 a | |
Moisture (%) | 51.9 ± 1.0 a | 51.1 ± 2.5 a | 52.2 ± 2.1 a | |
Weight loss (%) | −28.00 ± 4.13 a | −28.70 ± 4.75 a | −27.40 ± 3.44 a | |
pH | 5.29 ± 0.13 a | 5.26 ± 0.09 a | 5.25 ± 0.14 a |
Attributes | Cheese production Month | |||
---|---|---|---|---|
November | February | April | ||
Mean SD | Mean SD | Mean SD | ||
Rind colour | L* | 60.72 ± 1.39 aꝉ | 64.07 ± 0.70 b | 64.35 ± 2.45 b |
a* | −1.84 ± 0.27 a | −2.24 ± 0.23 b | −2.80 ± 0.16 c | |
b* | 21.28 ± 0.87 a | 24.68 ± 0.68 b | 19.44 ± 0.71 c | |
∆E | 40.90 ± 1.53 a | 39.83 ± 0.43 a | 36.94 ± 2.19 b | |
Paste colour | L* | 80.84 ± 0.58 a | 79.60 ± 2.27 a | 80.86 ± 2.41 a |
a* | −5.13 ± 0.33 a | −4.99 ± 0.25 a | −2.82 ± 0.27 b | |
b* | 21.83 ± 0.62 a | 21.17 ± 0.64 a | 12.38 ± 0.92 b | |
∆E | 26.07 ± 0.63 a | 26.37 ± 1.08 a | 19.48 ± 2.17 b | |
Rind Texture | Hardness (N) | 4.92 ± 0.95 a | 1.56 ± 0.19 b | 1.10 ± 0.14 c |
Springiness (N.s) | 0.88 ± 0.02 a | 0.84 ± 0.01 b | 0.77 ± 0.02 c | |
Cohesiveness | 0.82 ± 0.03 a | 0.77 ± 0.02 b | 0.71 ± 0.01 c | |
Resilience | 0.43 ± 0.03 a | 0.35 ± 0.01 b | 0.29 ± 0.02 c | |
Fat (DW) | 35.62 ± 2.55 a | 39.12 ± 1.06 b | 44.76 ± 2.40 c | |
Protein (DW) | 52.96 ± 2.35 a | 49.75 ± 1.16 b | 43.89 ± 2.35 c | |
Salt (DW) | 3.62 ± 0.44 a | 3.36 ± 0.38 a,b | 3.54 ± 0.24 a | |
Moisture (%) | 53.1 ± 1.4 a | 52.5 ± 0.9 a | 50.0 ± 1.2 b | |
Weight loss (%) | −32.21 ± 1.71 a | −26.05 ± 1.49 b | −24.96 ± 2.51 b | |
pH | 5.25 ± 0.12 a | 5.23 ± 0.18 b | 5.30 ± 0.08 a |
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Fogeiro, É.; Barracosa, P.; Oliveira, J.; Wessel, D.F. Influence of Cardoon Flower (Cynara cardunculus L.) and Flock Lactation Stage in PDO Serra da Estrela Cheese. Foods 2020, 9, 386. https://doi.org/10.3390/foods9040386
Fogeiro É, Barracosa P, Oliveira J, Wessel DF. Influence of Cardoon Flower (Cynara cardunculus L.) and Flock Lactation Stage in PDO Serra da Estrela Cheese. Foods. 2020; 9(4):386. https://doi.org/10.3390/foods9040386
Chicago/Turabian StyleFogeiro, Élia, Paulo Barracosa, Jorge Oliveira, and Dulcineia F. Wessel. 2020. "Influence of Cardoon Flower (Cynara cardunculus L.) and Flock Lactation Stage in PDO Serra da Estrela Cheese" Foods 9, no. 4: 386. https://doi.org/10.3390/foods9040386