Tecnologia de produção do queijo Serpa DOP: tradição, inovação e fatores limitantes: parte 1

Helena Araújo-Rodrigues, Freni K. Tavaria, Maria Teresa P. G. dos Santos, António P. L. Martins, João Dias, Nuno Alvarenga, Manuela Pintado

Research output: Contribution to journalArticle

Abstract

The present review focuses on Serpa cheese, one of the traditional Portuguese PDO cheeses, possessing unique organoleptic attributes and being widely appreciated by the consumers. In the last decades, artisanal cheeses have been modernizing and improving the technological processes in order to optimize the hygiene and safety conditions. The use of raw ovine milk and vegetable coagulant (Cynara cardunculus L.) in the Serpa cheesemaking process results in the development of a strong and exquisite flavor, coupled with a semi-soft and creamy texture. However, the use of raw milk in these products may raise some quality and safety issues, especially in markets which do not allow exceptions to regulations. Consequently, this work discusses the technological aspects associated with the manufacture of Serpa PDO cheese, in order to identify gaps and limitations in microbiological and physicochemical aspects, and propose strategies to overcome these issues.
Original languagePortuguese
Pages (from-to)4-8
Number of pages5
JournalTecnoAlimentar
Issue number22
Publication statusPublished - Feb 2020

Keywords

  • Serpa cheese
  • PDO
  • Raw ovine milk
  • Cardoon flower
  • Technological process

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