A review on microbiological and technological aspects of Serpa PDO cheese: An ovine raw milk cheese

• Published in: International dairy journal Vol. 100; p. 104561
• Main Authors: Araújo-Rodrigues, Helena, Tavaria, Freni K., dos Santos, Maria Teresa P.G., Alvarenga, Nuno, Pintado, Maria M.
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.01.2020
• Subjects: cheesemaking; cheeses; coagulants; Cynara cardunculus; ewe milk; flavor; milk; odors; pasteurization; raw milk; sheep; starter cultures

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...