The Science behind Traditional Products: The Case of Portuguese Cheeses

Detalhes bibliográficos
Autor(a) principal: Guiné, Raquel
Data de Publicação: 2020
Outros Autores: Florença, S. G.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.19/6430
Resumo: Portugal is situated in the Iberian Peninsula, having climacteric influences of the Atlantic Ocean together with the Mediterranean Sea, which, allied to the landscape and fertile soil results in good pastures that potentiate the animal production. Hence, Portugal is very rich in what concerns traditional cheeses, made with cow, goat, sheep or mixture milks, and which are characterized by very particular tastes, colours and consistencies, besides being also different in terms of chemical composition. The number of Portuguese traditional cheeses is very high, although only a part of them have already been registered under the European Union designations for protection of origin. These have different processing technologies and are characterized by singular aspects that differentiate among them. In this way, they can be classified in terms of the type of milk used for its production, or in terms of the fat content, or even the type and intensity of ripening or finally according to the consistency of the paste. Traditional cheeses are very important in social terms, because they accumulate the history of a people and a country, besides providing a means of income for the rural populations that live from the pastures and the cheese manufacture. Cheeses comprise nutritional properties for being a good source of proteins, lipids, minerals (such as calcium, phosphorus and zinc) and vitamins (like vitamin A, riboflavin, folic acid and vitamin B12). Nevertheless, when it comes to traditional cheeses, they have to be consumed with moderation due to the high fat content present because they are usually made with whole milk.
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spelling The Science behind Traditional Products: The Case of Portuguese Cheesestraditional CheesehealthProtected Designation of Origin (PDO)AuthenticityPortugal is situated in the Iberian Peninsula, having climacteric influences of the Atlantic Ocean together with the Mediterranean Sea, which, allied to the landscape and fertile soil results in good pastures that potentiate the animal production. Hence, Portugal is very rich in what concerns traditional cheeses, made with cow, goat, sheep or mixture milks, and which are characterized by very particular tastes, colours and consistencies, besides being also different in terms of chemical composition. The number of Portuguese traditional cheeses is very high, although only a part of them have already been registered under the European Union designations for protection of origin. These have different processing technologies and are characterized by singular aspects that differentiate among them. In this way, they can be classified in terms of the type of milk used for its production, or in terms of the fat content, or even the type and intensity of ripening or finally according to the consistency of the paste. Traditional cheeses are very important in social terms, because they accumulate the history of a people and a country, besides providing a means of income for the rural populations that live from the pastures and the cheese manufacture. Cheeses comprise nutritional properties for being a good source of proteins, lipids, minerals (such as calcium, phosphorus and zinc) and vitamins (like vitamin A, riboflavin, folic acid and vitamin B12). Nevertheless, when it comes to traditional cheeses, they have to be consumed with moderation due to the high fat content present because they are usually made with whole milk.Repositório Científico do Instituto Politécnico de ViseuGuiné, RaquelFlorença, S. G.2020-12-09T09:56:12Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.19/6430engGuiné RPF, Florença SG (2020) The Science behind Traditional Products: The Case of Portuguese Cheeses. International Journal of Food Engineering, 6(2), 45-51.info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-01-16T15:28:39Zoai:repositorio.ipv.pt:10400.19/6430Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:44:20.196093Repositório 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 The Science behind Traditional Products: The Case of Portuguese Cheeses
title The Science behind Traditional Products: The Case of Portuguese Cheeses
spellingShingle The Science behind Traditional Products: The Case of Portuguese Cheeses
Guiné, Raquel
traditional Cheese
health
Protected Designation of Origin (PDO)
Authenticity
title_short The Science behind Traditional Products: The Case of Portuguese Cheeses
title_full The Science behind Traditional Products: The Case of Portuguese Cheeses
title_fullStr The Science behind Traditional Products: The Case of Portuguese Cheeses
title_full_unstemmed The Science behind Traditional Products: The Case of Portuguese Cheeses
title_sort The Science behind Traditional Products: The Case of Portuguese Cheeses
author Guiné, Raquel
author_facet Guiné, Raquel
Florença, S. G.
author_role author
author2 Florença, S. G.
author2_role author
dc.contributor.none.fl_str_mv Repositório Científico do Instituto Politécnico de Viseu
dc.contributor.author.fl_str_mv Guiné, Raquel
Florença, S. G.
dc.subject.por.fl_str_mv traditional Cheese
health
Protected Designation of Origin (PDO)
Authenticity
topic traditional Cheese
health
Protected Designation of Origin (PDO)
Authenticity
description Portugal is situated in the Iberian Peninsula, having climacteric influences of the Atlantic Ocean together with the Mediterranean Sea, which, allied to the landscape and fertile soil results in good pastures that potentiate the animal production. Hence, Portugal is very rich in what concerns traditional cheeses, made with cow, goat, sheep or mixture milks, and which are characterized by very particular tastes, colours and consistencies, besides being also different in terms of chemical composition. The number of Portuguese traditional cheeses is very high, although only a part of them have already been registered under the European Union designations for protection of origin. These have different processing technologies and are characterized by singular aspects that differentiate among them. In this way, they can be classified in terms of the type of milk used for its production, or in terms of the fat content, or even the type and intensity of ripening or finally according to the consistency of the paste. Traditional cheeses are very important in social terms, because they accumulate the history of a people and a country, besides providing a means of income for the rural populations that live from the pastures and the cheese manufacture. Cheeses comprise nutritional properties for being a good source of proteins, lipids, minerals (such as calcium, phosphorus and zinc) and vitamins (like vitamin A, riboflavin, folic acid and vitamin B12). Nevertheless, when it comes to traditional cheeses, they have to be consumed with moderation due to the high fat content present because they are usually made with whole milk.
publishDate 2020
dc.date.none.fl_str_mv 2020-12-09T09:56:12Z
2020
2020-01-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
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dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.19/6430
url http://hdl.handle.net/10400.19/6430
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Guiné RPF, Florença SG (2020) The Science behind Traditional Products: The Case of Portuguese Cheeses. International Journal of Food Engineering, 6(2), 45-51.
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dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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