Microbiology and biochemistry of cheeses with appélation d’origine protegée and manufactured in the Iberian Peninsula from ovine and caprine milks
Autor(a) principal: | |
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Data de Publicação: | 2000 |
Outros Autores: | |
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 |
Resumo: | 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. |
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Microbiology and biochemistry of cheeses with appélation d’origine protegée and manufactured in the Iberian Peninsula from ovine and caprine milksTo 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.American Dairy Science AssociationVeritati - Repositório Institucional da Universidade Católica PortuguesaFreitas, CristinaMalcata, F. Xavier2011-10-20T18:04:04Z20002000-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/6559engFREITAS, Cristina; MALCATA, F. Xavier - Microbiology and biochemistry of cheeses with appélation d’origine protegée and manufactured in the Iberian Peninsula from ovine and caprine milks. Journal of Dairy Science. ISSN 0022-0302. Vol. 83: (2000), p. 584–602info: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:RCAAP2023-07-12T17:10:46Zoai:repositorio.ucp.pt:10400.14/6559Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:05:57.955721Repositório 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 |
Microbiology and biochemistry of cheeses with appélation d’origine protegée and manufactured in the Iberian Peninsula from ovine and caprine milks |
title |
Microbiology and biochemistry of cheeses with appélation d’origine protegée and manufactured in the Iberian Peninsula from ovine and caprine milks |
spellingShingle |
Microbiology and biochemistry of cheeses with appélation d’origine protegée and manufactured in the Iberian Peninsula from ovine and caprine milks Freitas, Cristina |
title_short |
Microbiology and biochemistry of cheeses with appélation d’origine protegée and manufactured in the Iberian Peninsula from ovine and caprine milks |
title_full |
Microbiology and biochemistry of cheeses with appélation d’origine protegée and manufactured in the Iberian Peninsula from ovine and caprine milks |
title_fullStr |
Microbiology and biochemistry of cheeses with appélation d’origine protegée and manufactured in the Iberian Peninsula from ovine and caprine milks |
title_full_unstemmed |
Microbiology and biochemistry of cheeses with appélation d’origine protegée and manufactured in the Iberian Peninsula from ovine and caprine milks |
title_sort |
Microbiology and biochemistry of cheeses with appélation d’origine protegée and manufactured in the Iberian Peninsula from ovine and caprine milks |
author |
Freitas, Cristina |
author_facet |
Freitas, Cristina Malcata, F. Xavier |
author_role |
author |
author2 |
Malcata, F. Xavier |
author2_role |
author |
dc.contributor.none.fl_str_mv |
Veritati - Repositório Institucional da Universidade Católica Portuguesa |
dc.contributor.author.fl_str_mv |
Freitas, Cristina Malcata, F. Xavier |
description |
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. |
publishDate |
2000 |
dc.date.none.fl_str_mv |
2000 2000-01-01T00:00:00Z 2011-10-20T18:04:04Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.14/6559 |
url |
http://hdl.handle.net/10400.14/6559 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
FREITAS, Cristina; MALCATA, F. Xavier - Microbiology and biochemistry of cheeses with appélation d’origine protegée and manufactured in the Iberian Peninsula from ovine and caprine milks. Journal of Dairy Science. ISSN 0022-0302. Vol. 83: (2000), p. 584–602 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
American Dairy Science Association |
publisher.none.fl_str_mv |
American Dairy Science Association |
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 instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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