TY - JOUR
T1 - A review on microbiological and technological aspects of Serpa PDO cheese
T2 - an ovine raw milk cheese
AU - Araújo-Rodrigues, Helena
AU - Tavaria, Freni K.
AU - Santos, Maria Teresa P. G. dos
AU - Alvarenga, Nuno
AU - Pintado, Maria M.
N1 - Funding Information:
Funding to work on this review was obtained by the national funds through the Ministry of Agriculture and Rural Development and co-financed by the European Agricultural Fund for Rural Development (EAFRD) , through the partnership agreement Portugal2020 - PDR, under the project PDR2020-101-031017 : SerpaFlora - Valorização da flora autóctone do queijo Serpa. We would also like to thank the scientific collaboration of CBQF under the FCT project UID/Multi/50016/2013.
Funding Information:
Funding to work on this review was obtained by the national funds through the Ministry of Agriculture and Rural Development and co-financed by the European Agricultural Fund for Rural Development (EAFRD), through the partnership agreement Portugal2020 - PDR, under the project PDR2020-101-031017: SerpaFlora - Valoriza??o da flora aut?ctone do queijo Serpa. We would also like to thank the scientific collaboration of CBQF under the FCT project UID/Multi/50016/2013.
Publisher Copyright:
© 2019 Elsevier Ltd
PY - 2020/1
Y1 - 2020/1
N2 - 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.
AB - 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.
UR - http://www.scopus.com/inward/record.url?scp=85073725417&partnerID=8YFLogxK
U2 - 10.1016/j.idairyj.2019.104561
DO - 10.1016/j.idairyj.2019.104561
M3 - Review article
AN - SCOPUS:85073725417
SN - 0958-6946
VL - 100
JO - International Dairy Journal
JF - International Dairy Journal
M1 - 104561
ER -