Physicochemical, biochemical, microbiological and safety aspects of Pico cheese: Assessment throughout maturation and on the final product

Pico cheese is a traditional variety manufactured on the eponymous Azorean Island (Portugal). In total, 153 cheeses were analysed. The average total solids (TS) content by the end of maturation was 63.3 +/- 0.3g/100g, A(w) 0.943-0.966, salt-in-moisture 2.12-4.17g/100g and pH 4.89-5.11 +/- 0.02. Proteolysis was similar to that of other Iberian raw milk cheeses, but the free fatty acid content was generally higher. Lactococci were the predominant bacteria. Coagulase-positive staphylococci constituted the most severe hygiene problem. Positive correlations were found between maturation time and TS, titratable acidity, A(w), proteolysis indices and Enterobacteriaceae and coagulase-positive staphylococcus viable numbers.