Profile

New User

New to Graphy Publications? Create an account to get started today.

Registered Users

Have an account? Sign in now.

How to Cite | Author Information | Publication History | Funding Information
International Journal of Clinical Nutrition & Dietetics Volume 5 (2019), Article ID 5:IJCND-140, 5 pages
https://doi.org/10.15344/2456-8171/2019/140
Research Article
Nutritional and Microbiological Composition of Serra Estrela Cheese: A Paradigm to Overcome

Maria João Cunha Silva Reis Lima1,2*, Luísa Maria Dinis Cunha Fontes2 and António Fátima Melo Antunes Pinto1,2

1CI&DET and CERNAS Research Centres, Polytechnic Institute of Viseu, Viseu, Portugal
2Department of Food Industry, Agrarian School, Polytechnic Institute of Viseu, Viseu, Portugal
Prof. Maria João Cunha Silva Reis Lima, Escola Superior Agrária de Viseu, Quinta da Alagoa, Estrada de Nelas, Ranhados, 3500- 606 Viseu, Portugal, Tel: +351 232 446 600, Fax: +351 232 426 536; E-mail: mjoaolima@esav.ipv.pt
28 November 2018; 04 February 2019; 06 February 2019
Reis Lima MJ, Cunha Fontes LM, Antunes Pinto AF (2019) Nutritional and Microbiological Composition of Serra Estrela Cheese: A Paradigm to Overcome. Int J Clin Nutr Diet 5: 140. doi: https://doi.org/10.15344/2456-8171/2019/140
This research was funded by the QCLASSE Project: Characterization and Valuation of the Authenticity of QSE PDO and its vocation for Health Promotion (COMPETE 2020).
© 2019 Reis Lima et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

References

  1. Coelho D, Carrola T, Couvinhas A (2017) Improvement of Certified Artisan Cheese Production through Systemic Analysis-Serra da Estrela PDO. Sustainability 9: 468 [CrossRef] [Google Scholar]
  2. OECD/FAO (2017) OECD-FAO Agricultural Outlook 2017-2026, OECD Publishing, Paris [View]
  3. Macedo AC, Malcata FX (1997) Technological optimization of the manufacture of serra cheese. J Food Eng 31: 433-447 [CrossRef] [Google Scholar]
  4. Dahl S, Tavaria FK, Xavier Malcata F (2000) Relationships between flavour and microbiological profiles in Serra da Estrela cheese throughout ripening. Int Dairy J 10: 255-262 [CrossRef] [Google Scholar]
  5. Albenzio M, Santillo A, Ciliberti MG, Figliola L, Caroprese M, et al. (2016) Milk from different species: Relationship between protein fractions and inflammatory response in infants affected by generalized epilepsy. J Dairy Sci 99: 5032-5038 [CrossRef] [Google Scholar] [PubMed]
  6. Nascimento JS, Silva MC, Freitas MQ, Ana ASS, Granato D, et al. (2017) Sheep Milk: Physicochemical Characteristics and Relevance for Functional Food Development. Compr Rev Food Sci Food Saf 16: 247-262 [CrossRef] [Google Scholar]
  7. Kuchtík J, Šustová K, Urban T, Zapletal D (2008) Effect of the stage of lactation on milk composition, its properties and the quality of rennet curdling in East Friesian ewes. Czech J Anim Sci 53: 55-63 [Google Scholar]
  8. Sanz Sampelayo MR, Chilliard Y, Schmidely P, Boza J (2007) Influence of type of diet on the fat constituents of goat and sheep milk. Small Rumin Res 68: 42-63 [CrossRef] [Google Scholar]
  9. Michaelidou A, Steijns J (2006) Nutritional and technological aspects of minor bioactive components in milk and whey: Growth factors, vitamins and nucleotides. Int Dairy J 16: 1421-1426 [CrossRef] [Google Scholar]
  10. Steijns JM (2001) Milk ingredients as nutraceuticals. Int J Dairy Technol 54:81-88 [CrossRef] [Google Scholar]
  11. Associação Portuguesa de Nutrição (2018) Queijos Dos frescos aos Curados. Associação Portuguesa de Nutrição
  12. Singh VP, Sachan N (2011) Nutraceutical properties of milk and milk products: A review. Am J Food Technol 6: 864-869 [CrossRef] [Google Scholar]
  13. McSweeney PLH, Sousa MJ (2000) Biochemical pathways for the production of flavour compounds in cheeses during ripening: A review. Lait 80: 293- 324 [CrossRef] [Google Scholar]
  14. Schönfeld P, Wojtczak L (2016) Short- and medium-chain fatty acids in energy metabolism: the cellular perspective. J Lipid Res 57: 943-954 [CrossRef] [Google Scholar] [PubMed]
  15. Łoś-rycharska E, Kieraszewicz Z, Czerwionka-szaflarska M (2016) Medium chain triglycerides ( MCT ) formulas in paediatric and allergological practice. Prz Gastroenterol 11: 226-231 [CrossRef] [Google Scholar] [PubMed]
  16. Richards LB, Li M, Esch BCAM Van, Garssen J, Folkerts G (2016) The effects of short-chain fatty acids on the cardiovascular system. Pharma Nutrition 4: 68-111 [CrossRef] [Google Scholar]
  17. Calder PC (2013) Omega-3 polyunsaturated fatty acids and inflammatory processes: Nutrition or pharmacology? Br J Clin Pharmacol 75: 645-662 [CrossRef] [Google Scholar] [PubMed]
  18. Cockbain AJ, Toogood GJ, Hull MA (2012) Omega-3 polyunsaturated fatty acids for the treatment and prevention of colorectal cancer. Gut 61: 135- 149 [CrossRef] [Google Scholar] [PubMed]
  19. Załęski A, Banaszkiewicz A, Walkowiak J (2013) Butyric acid in irritable bowel syndrome. Prz Gastroenterol 8: 350-353 [CrossRef] [Google Scholar] [PubMed]
  20. Schwarz A, Bruhs A, Schwarz T (2016) The Short-Chain Fatty Acid Sodium Butyrate Functions as a Regulator of the Skin Immune System. J Invest Dermatol 137: 855-864 [CrossRef] [Google Scholar] [PubMed]
  21. Bodas R, Manso T, Mantecón AR, Juárez M, De La Fuente MÁ, et al. (2010) Comparison of the fatty acid profiles in cheeses from ewes fed diets supplemented with different plant oils. J Agric Food Chem 58: 10493-10502 [CrossRef] [Google Scholar] [PubMed]
  22. Papamandjaris AA, Macdougall DE, Jones PJH (1998) Medium chain fatty acid metabolism and energy expenditure: Obesity treatment implications. Life Sci 62: 1203-1215 [CrossRef] [Google Scholar] [PubMed]
  23. Terada S, Yamamoto S, Sekine S, Aoyama T (2012) Dietary intake of medium- and long-chain triacylglycerols ameliorates insulin resistance in rats fed a high-fat diet. Nutrition 28: 92-97 [CrossRef] [Google Scholar] [PubMed]
  24. Alegría-Lertxundi I, Rocandio Pablo A, Arroyo-Izaga M (2014) Cheese consumption and prevalence of overweight and obesity in a Basque adult population: A cross-sectional study. Int J Food Sci Nutr 65: 21-27 [CrossRef] [Google Scholar] [PubMed]
  25. German JB, Gibson RA, Krauss RM, Nestel P, Lamarche B, et al. (2009) A reappraisal of the impact of dairy foods and milk fat on cardiovascular disease risk. Eur J Nutr 48: 191-203 [CrossRef] [Google Scholar] [PubMed]
  26. Steijns JM (2008) Dairy products and health: Focus on their constituents or on the matrix? Int Dairy J 18: 425-435 [CrossRef] [Google Scholar]
  27. Sacks FM, Bray GA, Carey VJ, Smith SR, Ryan DH, et al. (2009) Comparison of Weight loss Diets with Different Compositions of Fat, Protein and Carbohydrates. Natl Inst Heal 360: 859-873 [CrossRef] [Google Scholar] [PubMed]
  28. Fox PF, Guinee TP, Cogan TM, McSweeney PLH (2017) Fundamentals of Cheese Science. Springer US, Boston, MA
  29. Carocho M, Barros L, Barreira JCM, Calhelha RC, Soković M, et al. (2016) Basil as functional and preserving ingredient in ‘serra da Estrela’ cheese. Food Chem 207: 51-59 [CrossRef] [Google Scholar] [PubMed]
  30. Ramos M, Juarez M (2011) Milk | Sheep Milk. In: Encyclopedia of Dairy Sciences. Elsevier, pp 494-502
  31. Fattore E, Massa E (2018) Dietary fats and cardiovascular health: a summary of the scientific evidence and current debate. Int J Food Sci Nutr 69: 1-12 [CrossRef] [Google Scholar] [PubMed]
  32. Shahidi F, Ambigaipalan P (2018) Omega-3 Polyunsaturated Fatty Acids and Their Health Benefits. Annu Rev Food Sci Technol 9: 345-381 [CrossRef] [Google Scholar] [PubMed]
  33. Wu JH, Micha R, Imamura F, Pan A, Biggs ML, et al. (2012) Omega-3 fatty acids and incident type 2 diabetes: A systematic review and meta-analysis. Br J Nutr 107: S214-S227 [CrossRef] [Google Scholar] [PubMed]
  34. Su KP, Matsuoka Y, Pae CU (2015) Omega-3 Polyunsaturated Fatty Acids in Prevention of Mood and Anxiety Disorders. Clin Psychopharmacol Neurosci 13: 129-137 [CrossRef] [Google Scholar] [PubMed]
  35. Emery JA, Hermon K, Hamid NKA, Donald JA, Turchini GM (2013) Δ-6 Desaturase Substrate Competition: Dietary Linoleic Acid (18:2n-6) Has Only Trivial Effects on α-Linolenic Acid (18:3n-3) Bioconversion in the Teleost Rainbow Trout. PLoS One 8: e57463 [CrossRef] [Google Scholar] [PubMed]
  36. Lima MJR, Teixeira-Lemos E, Oliveira J, Teixeira-Lemos LP, Monteiro AMC, Costa JM (2018) Nutritional and Health Profile of Goat Products: Focus on Health Benefits of Goat Milk. Goat Science [Google Scholar]
  37. Carocho M, Barreira JCM, Bento A, Fernández-Ruiz V, Morales P, et al. (2016) Chestnut and lemon balm based ingredients as natural preserving agents of the nutritional profile in matured ‘serra da Estrela’ cheese. Food Chem 204: 185-193 [CrossRef] [Google Scholar] [PubMed]
  38. U.S. Department of Health and Human Services and U.S. Department of Agriculture (2015) 2015–2020 Dietary Guidelines for Americans, 8th edition
Best viewed in Mozilla Firefox, Google Chrome, Safari, Above IE 9.0 version
Privacy Policy | Copyright & Permissions
Copyright © 2013-2024 Graphy Publications, All Rights Reserved.