Microbiology and biochemistry of cheeses with appélation d’origine protegée and manufactured in the Iberian Peninsula from ovine and caprine milks

• Autor(a) principal: Freitas, Cristina
• Data de Publicação: 2000
• Outros Autores: Malcata, F. Xavier
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
• Texto Completo: http://hdl.handle.net/10400.14/6559

To support legal protection with objective technical data and to promote enforcement of high quality standards a few European countries have created Appe´lation d’Origine Protege´es. This paper reviews and updates fundamental and applied aspects encompassing microbiological and biochemical characteristics of traditional cheeses with Appe´lation d’Origine Protege´emanufactured in the Iberian Peninsula from ovine, caprine, or both milks. Ovine and caprine cheeses with Appe´lation d’Origine Protege´e from Portugal and Spain can be divided into four distinct groups based on milk source and rennet type: 1) Azeita˜ o, Castelo Branco, E´ vora, Nisa, Serpa, Serra da Estrela, and La Serena cheeses are manufactured with raw ovine milk and coagulated via plant rennet; 2) Terrincho, Idiaza´ bal, Manchego, Roncal, and Zamorano cheeses are manufactured with raw ovine milk and coagulated via animal rennet; 3) Cabra Transmontano and Majorero are manufactured with raw caprine milk and coagulated via animal rennet; and 4) Amarelo da Beira Baixa, Picante da Beira Baixa, and Rabac˛al are manufactured with mixtures of raw ovine and caprine milks and coagulated via animal rennet. (Key words: dairy foods, enzyme, microflora, Mediterranean) Abbreviation key:AOP = Appe´lation d’Origine Protege ´e, FA = fat acidity, LAB = lactic acid bacteria, TN = total nitrogen, WSN = water-soluble nitrogen, WSP = water-soluble peptides.