Add to ORKGTo support legal protection with objective technical data and to promote enforcement of high quality stan-dards a few European countries have created Appéla-tion d’Origine Protegées. This paper reviews and up-dates fundamental and applied aspects encompassing microbiological and biochemical characteristics of tradi-tional cheeses with Appélation d’Origine Protegée man-ufactured in the Iberian Peninsula from ovine, caprine, or both milks. Ovine and caprine cheeses with Appéla-tion d’Origine Protegée from Portugal and Spain can be divided into four distinct groups based on milk source and rennet type: 1) Azeitão, Castelo Branco, Évora, Nisa, Serpa, Serra da Estrela, and La Serena cheeses are manufactured with raw ovine milk and coagul...
Serpa is a PDO cheese considered one of most popular and relevant traditional Portuguese cheeses due...
Cheeses manufactured from ovine raw milk using crude aqueous extracts of flowers of Cynara carduncul...
The aim of this study was to evaluate some physical and chemical parameters (total solids, pH, acidi...
To support legal protection with objective technical data and to promote enforcement of high qualit...
A few European countries have created Appélations d'Origine Protegée (AOP) in order to support legal...
This paper comprehensively reviews fundamental and applied aspects of the manufacture of Serra chees...
Portugal has a strong tradition of cheesemaking from raw ewe's milk; most of these cheeses are still...
Model cheeses, designed to mimic Portuguese traditional cheeses, were manufactured aseptically follo...
Picante da Beira Baixa cheese is a hurd, spicy, salty traditional cheese with a minimum ripening ti...
Model cheeses, designed to mimic Portuguese traditional cheeses, were manufactured aseptically follo...
To shed further light onto the mechanisms of proteolysis that prevail throughout ripening of Portugu...
This work was carried out to pursue a double objective: to improve the hygienic safety of cheeses pr...
The purpose of this study was to assess the typical microbiological quality of the most famous Portu...
Little is known on physicochemical and biochemical characteristics of “Pecorino” Abruzzese cheese in...
The production of raw milk cheeses in the alpine farms called “Malghe” is a traditional practices t...
Serpa is a PDO cheese considered one of most popular and relevant traditional Portuguese cheeses due...
Cheeses manufactured from ovine raw milk using crude aqueous extracts of flowers of Cynara carduncul...
The aim of this study was to evaluate some physical and chemical parameters (total solids, pH, acidi...
To support legal protection with objective technical data and to promote enforcement of high qualit...
A few European countries have created Appélations d'Origine Protegée (AOP) in order to support legal...
This paper comprehensively reviews fundamental and applied aspects of the manufacture of Serra chees...
Portugal has a strong tradition of cheesemaking from raw ewe's milk; most of these cheeses are still...
Model cheeses, designed to mimic Portuguese traditional cheeses, were manufactured aseptically follo...
Picante da Beira Baixa cheese is a hurd, spicy, salty traditional cheese with a minimum ripening ti...
Model cheeses, designed to mimic Portuguese traditional cheeses, were manufactured aseptically follo...
To shed further light onto the mechanisms of proteolysis that prevail throughout ripening of Portugu...
This work was carried out to pursue a double objective: to improve the hygienic safety of cheeses pr...
The purpose of this study was to assess the typical microbiological quality of the most famous Portu...
Little is known on physicochemical and biochemical characteristics of “Pecorino” Abruzzese cheese in...
The production of raw milk cheeses in the alpine farms called “Malghe” is a traditional practices t...
Serpa is a PDO cheese considered one of most popular and relevant traditional Portuguese cheeses due...
Cheeses manufactured from ovine raw milk using crude aqueous extracts of flowers of Cynara carduncul...
The aim of this study was to evaluate some physical and chemical parameters (total solids, pH, acidi...