Author(s):
Costa, Isadora Barata Braz de Assunção 
Date: 2012
Persistent ID: http://hdl.handle.net/10400.5/5295
Origin: Repositório da UTL
Subject(s): cheese; ripening; organic acids; HPLC; validation; Azores
Document details
Maturação em queijo dos Açores. Determinação de ácidos orgânicos e metabolismo ...
Description
Mestrado em Engenharia Alimentar - Processamento de Alimentos - Instituto Superior de Agronomia The secondary reactions that occur during the ripening of cheese involve complex biochemical changes that affect the final characteristics of the product. Organic acids can be originated from the metabolism of lactate and can significantly influence the development of the sensory properties of the cheese during ripening. This work was carried out to study and develop an HPLC methodology to analyze and quantify organic acids (acetic, butyric, lactic, oxalic and propionic) in cheese. The evolution of the organic acids was then studied during the ripening of three Azorean cheeses. It was concluded that, in general, the organic acids content increased over the cheese ripening and that the organic acids content and profile varied with cheese type; propionic and butyric acids are found to be the most significant in São Jorge cheese. The Cluster Analysis and the Principal Components Analysis showed that the samples were grouped according to manufacturing technology and ripening time.
Mestrado em Engenharia Alimentar - Processamento de Alimentos - Instituto Superior de Agronomia The secondary reactions that occur during the ripening of cheese involve complex biochemical changes that affect the final characteristics of the product. Organic acids can be originated from the metabolism of lactate and can significantly influence the development of the sensory properties of the cheese during ripening. This work was carried out to study and develop an HPLC methodology to analyze and quantify organic acids (acetic, butyric, lactic, oxalic and propionic) in cheese. The evolution of the organic acids was then studied during the ripening of three Azorean cheeses. It was concluded that, in general, the organic acids content increased over the cheese ripening and that the organic acids content and profile varied with cheese type; propionic and butyric acids are found to be the most significant in São Jorge cheese. The Cluster Analysis and the Principal Components Analysis showed that the samples were grouped according to manufacturing technology and ripening time.
Document Type
Master Thesis
Language Portuguese
Advisor(s) Martins, António Pedro Louro; Duthoit, Teresa Margarida
Language Portuguese
Advisor(s) Martins, António Pedro Louro; Duthoit, Teresa Margarida
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