A review on microbiological and technological aspects of Serpa PDO cheese: An ovine raw milk cheese
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 th...
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| Published in | International dairy journal Vol. 100; p. 104561 |
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| Main Authors | , , , , |
| Format | Journal Article |
| Language | English |
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Elsevier Ltd
01.01.2020
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| Subjects | |
| Online Access | Get full text |
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| Abstract | 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. |
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| AbstractList | 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. |
| ArticleNumber | 104561 |
| Author | Pintado, Maria M. Tavaria, Freni K. Alvarenga, Nuno Araújo-Rodrigues, Helena dos Santos, Maria Teresa P.G. |
| Author_xml | – sequence: 1 givenname: Helena surname: Araújo-Rodrigues fullname: Araújo-Rodrigues, Helena organization: Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Diogo Botelho, 1327, 4169-005 Porto, Portugal – sequence: 2 givenname: Freni K. surname: Tavaria fullname: Tavaria, Freni K. email: ftavaria@porto.ucp.pt organization: Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Diogo Botelho, 1327, 4169-005 Porto, Portugal – sequence: 3 givenname: Maria Teresa P.G. surname: dos Santos fullname: dos Santos, Maria Teresa P.G. organization: Escola Superior Agrária, Instituto Politécnico de Beja, Rua Pedro Soares, Campus do Instituto Politécnico de Beja, 7800-295, Beja, Portugal – sequence: 4 givenname: Nuno orcidid: 0000-0003-0625-0687 surname: Alvarenga fullname: Alvarenga, Nuno organization: Unidade de Tecnologia e Inovação, Instituto Nacional de Investigação Agrária e Veterinária. Avenida da República, Quinta do Marquês, 2780-157, Oeiras, Portugal – sequence: 5 givenname: Maria M. surname: Pintado fullname: Pintado, Maria M. organization: Centro de Biotecnologia e Química Fina – Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa/Porto, Rua Diogo Botelho, 1327, 4169-005 Porto, Portugal |
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| Snippet | 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... |
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| Title | A review on microbiological and technological aspects of Serpa PDO cheese: An ovine raw milk cheese |
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