Evaluation of colour in Serra da Estrela Cheese produced in different dairies along the milking season
2019
Guine, R.P.F., Polytechnic Inst. of Viseu (Portugal). CI and DETS and CERNAS Research Centres | Fontes, L., Polytechnic Inst. of Viseu (Portugal). Agrarian School. Dept. of Food Industry | Lima, M.J., Polytechnic Inst. of Viseu (Portugal). CI and DETS and CERNAS Research Centres
The objective of the present work was to compare the colour of Serra da Estrela Cheese manufactured in different dairies. The samples used for the study were obtained from 6 dairies situated in PDO region for Serra da Estrela cheese: Sabores & Ambientes (Oliveira do Hospital), Casa Agrícola dos Arais (Celorico da Beira), Casa da Ínsua (Penalva do Castelo), Queijaria de Germil (Penalva do Castelo), Quinta de São Cosme (Gouveia), Quinta da Lagoa (Nelas). The colour measurements were made using a colorimeter that registered the values of the Cartesian coordinates in CIELAB colour space: L* a* b*. To evaluate the colour of each producer along the milking season and the colour difference was then calculated. The results obtained in this work indicated that the colour characteristics of the Serra da Estrela Cheeses are slightly different between samples coming from different dairies where the cheeses were manufactured. Nevertheless, in the beginning of data collecting the values of the colour coordinates varied in a limited range, which means that the variations could be considered acceptable attending to the nature of the traditional manufacture process associated with this PDO product. Furthermore, the results showed that along the milking season very important changes in colour took place. However, these changes were found very much dependent of the dairy, as the results of total colour change demonstrated.
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