A review on microbiological and technological aspects of Serpa PDO cheese: An ovine raw milk cheese

Detalhes bibliográficos
Autor(a) principal: Araújo-Rodrigues, Helena
Data de Publicação: 2020
Outros Autores: Tavaria, Freni K., Santos, Maria Teresa Pereira Gonçalves dos, Alvarenga, Nuno, Pintado, Maria M.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/20.500.12207/5206
Resumo: Serpa is a PDO cheese considered one of most popular and relevant traditional Portuguese cheeses due to its unique aroma and flavour, which are very much-appreciated characteristics. The special and recognised sensorial attributes of Serpa cheese are a result of the ingredients used, coupled with the manufacturing process, specifically raw ovine milk and extracts of Cynara cardunculus L. as coagulant, without addition of any starter culture or milk pasteurisation. Serpa quality and safety issues, linked to the high susceptibility and heterogeneity of its final sensorial attributes fosters the importance of large-scale studies focused on biochemical and microbial aspects. Despite the scientific relevance of this traditional product, Serpa studies are still very scarce and limited with the cheesemaking procedure lacking in regulation. Accordingly, the present work emphasises the current knowledge on Serpa PDO cheese, giving an overview and critical analysis of existing studies and discussing Serpa technological process.
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spelling A review on microbiological and technological aspects of Serpa PDO cheese: An ovine raw milk cheeseSerpa PDO cheeseIndexaçãoSerpa is a PDO cheese considered one of most popular and relevant traditional Portuguese cheeses due to its unique aroma and flavour, which are very much-appreciated characteristics. The special and recognised sensorial attributes of Serpa cheese are a result of the ingredients used, coupled with the manufacturing process, specifically raw ovine milk and extracts of Cynara cardunculus L. as coagulant, without addition of any starter culture or milk pasteurisation. Serpa quality and safety issues, linked to the high susceptibility and heterogeneity of its final sensorial attributes fosters the importance of large-scale studies focused on biochemical and microbial aspects. Despite the scientific relevance of this traditional product, Serpa studies are still very scarce and limited with the cheesemaking procedure lacking in regulation. Accordingly, the present work emphasises the current knowledge on Serpa PDO cheese, giving an overview and critical analysis of existing studies and discussing Serpa technological process.2020-01-01T00:00:00Z2021-01-01T00:00:00Z2020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/20.500.12207/5206enghttps://doi.org/10.1016/j.idairyj.2019.104561Araújo-Rodrigues, HelenaTavaria, Freni K.Santos, Maria Teresa Pereira Gonçalves dosAlvarenga, NunoPintado, Maria M.info:eu-repo/semantics/embargoedAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2022-06-23T07:47:33Zoai:repositorio.ipbeja.pt:20.500.12207/5206Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T14:59:25.240020Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv A review on microbiological and technological aspects of Serpa PDO cheese: An ovine raw milk cheese
title A review on microbiological and technological aspects of Serpa PDO cheese: An ovine raw milk cheese
spellingShingle A review on microbiological and technological aspects of Serpa PDO cheese: An ovine raw milk cheese
Araújo-Rodrigues, Helena
Serpa PDO cheese
Indexação
title_short A review on microbiological and technological aspects of Serpa PDO cheese: An ovine raw milk cheese
title_full A review on microbiological and technological aspects of Serpa PDO cheese: An ovine raw milk cheese
title_fullStr A review on microbiological and technological aspects of Serpa PDO cheese: An ovine raw milk cheese
title_full_unstemmed A review on microbiological and technological aspects of Serpa PDO cheese: An ovine raw milk cheese
title_sort A review on microbiological and technological aspects of Serpa PDO cheese: An ovine raw milk cheese
author Araújo-Rodrigues, Helena
author_facet Araújo-Rodrigues, Helena
Tavaria, Freni K.
Santos, Maria Teresa Pereira Gonçalves dos
Alvarenga, Nuno
Pintado, Maria M.
author_role author
author2 Tavaria, Freni K.
Santos, Maria Teresa Pereira Gonçalves dos
Alvarenga, Nuno
Pintado, Maria M.
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Araújo-Rodrigues, Helena
Tavaria, Freni K.
Santos, Maria Teresa Pereira Gonçalves dos
Alvarenga, Nuno
Pintado, Maria M.
dc.subject.por.fl_str_mv Serpa PDO cheese
Indexação
topic Serpa PDO cheese
Indexação
description Serpa is a PDO cheese considered one of most popular and relevant traditional Portuguese cheeses due to its unique aroma and flavour, which are very much-appreciated characteristics. The special and recognised sensorial attributes of Serpa cheese are a result of the ingredients used, coupled with the manufacturing process, specifically raw ovine milk and extracts of Cynara cardunculus L. as coagulant, without addition of any starter culture or milk pasteurisation. Serpa quality and safety issues, linked to the high susceptibility and heterogeneity of its final sensorial attributes fosters the importance of large-scale studies focused on biochemical and microbial aspects. Despite the scientific relevance of this traditional product, Serpa studies are still very scarce and limited with the cheesemaking procedure lacking in regulation. Accordingly, the present work emphasises the current knowledge on Serpa PDO cheese, giving an overview and critical analysis of existing studies and discussing Serpa technological process.
publishDate 2020
dc.date.none.fl_str_mv 2020-01-01T00:00:00Z
2020-01-01T00:00:00Z
2021-01-01T00:00:00Z
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dc.identifier.uri.fl_str_mv http://hdl.handle.net/20.500.12207/5206
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dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://doi.org/10.1016/j.idairyj.2019.104561
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