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Review: Steam distilled spirits from fermented grape pomace Revision: Bebidas d...
Silva, M.L.; Macedo, A.C.; Malcata, F.X.Grape pomace is the solid residue left after juice extraction from grapes, and represents in Mediterra nean countries the most important by-product of the winemaking industry. Steam distillation of fer mented grape pomace will eventually produce a spirit, designated as bagaceira in Portugal, orujo in Spain and grappa in Italy. This paper comprehensively reviews fundamental and applied aspects of the manufacture...
Review: Technological and organoleptic issues pertaining to cheeses with denomi...
Freitas, A.C; Macedo, A. C.; Malcata, F. X.A few European countries have created Appélations d'Origine Protegée (AOP) in order to support legal protection and hence promote enforcement of high-quality standards of selected food products. This paper comprehensively reviews and updates fundamental and applied aspects encompassing tech nological and organoleptic characteristics of AOP traditional cheeses manufactured in the Iberian Peninsula, from ovine an...
The microstructure and distribution of micro-organisms within mature Serra cheese
Parker, M.L.; Gunning, P.A.; Macedo, A.C.; Malcata, F.X.; Brocklehurst, T.F.The distribution of micro-organisms in mature Serra, a traditional Portuguese cheese made from unpasteurised ewes’ milk without added starter culture, was examined by light microscopy and electron microscopy. Four populations of micro-organisms were recognized according to their position within the cheese: (i) those present as apparently axenic colonies within the curd matrix; (ii) bacteria growing along curd j...
Hydrolysis of αs- and β-caseins during ripening of Serra cheese
Macedo, A. C.; F. X., MalcataHydrolysis of the major caseins in Serra cheese manufactured from raw sheep's milk coagulated with a plant rennet (Cynara cardunculus, L.) was monitored by urea-PAGE electrophoresis throughout a 35 day ripening period (with sampling at 0, 7, 21 and 35 days) and throughout the cheesemaking season (with sampling at November, February and May). The αs- and β-caseins were degraded up to 82 and 76%, respectively, by...
Assessment of proteolysis and lipolysis in Serra cheese: effects of axial chees...
Macedo, A. C.; Costa, M. L.; Malcata, F. X.The degrees of proteolysis and Iipolysis in Serra cheese were measured in cheese samples obtained from experiments laid out as a three-way facto rial design replicated twice. The independent variables studied were the location within the cheese (from the center to the surface), the position in the lactation season (from October to June) and the ripening time (from 0 to 35 days). Ali three variables had statisti...
Microbiological profile in Serra ewes' cheese during ripening
Macedo, A. C.; Malcata, F. X.; Hogg, T. A.The microflora of Serra cheese was monitored during a 35 d ripening period at three different periods within the ewe's lactation season. After 7 d ripening, the numbers of micro-organisms reached their maximum, and lactic acid bacteria (LAB) and coliforms were the predominant groups. Pseudomonads were not detected after 1 week of ripening. At all stages of ripening, cheeses manufactured in spring exhibited the ...
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