Contributing factors for textural characteristics of Serrano Artisanal Cheese: an instrumental approach

Abstract

Serrano Artisanal Cheese (Queijo Artesanal Serrano or QAS) is a Protected Designation of Origin cheese made from raw milk of rustic cows in the Campos de Cima da Serra region in South of Brazil. It has naturally hay yellow coat, smooth texture, and slightly acidic and piquant flavor. Until recently, such products were required to ripen for at least 60 days before sale, but current regulations allow for fresher products to be marketed. This is advantageous to consumers who prefer cheese that is softer and melts, but poses the challenge of identifying how shorter ripening periods affect characteristic traits of QAS and desirable textural and viscoelastic qualities. To this end, this work investigated the changes in gross composition, fatty acids profile, color, texture, and viscoelastic behavior in summer and winter samples from seven farms at 15, 30, 45, and/or 60 days of ripening. Through Principal Component Analysis (PCA), it was possible to conclude that content and proportion of saturated, monounsaturated, and polyunsaturated fatty acids are closely associated with the producer. Color analysis shows a distinctive relationship between the Yellowness Index and the Saturated Fatty Acids content. Additionally, P, Ca, and Mg are good predictors for QAS texture profile. PCA indicated crossover temperatures closely correlated to Long Chain Fatty Acids. This proportion can be affected by nutrition and heritability, but results for fatty acids of de novo synthesis suggest the latter. Most (17 out of 23) samples showed meltability, reaching elastic to viscous crossover at temperatures below 90°C. Four out of the 6 samples that did not were ripened for 60 days. This suggests that ripening periods shorter than 60 days would be more suitable to sustain such property.