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Serra da Estrela cheese: a review

2020Journal article Restricted access
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dc.contributor.authorInácio, Rita S.
dc.contributor.authorGomes, Ana M. P.
dc.contributor.authorSaraiva, Jorge A.
dc.date.accessioned2020-04-17T10:52:56Z
dc.date.available2020-04-17T10:52:56Z
dc.date.issued2020
dc.description.abstractSerra da Estrela cheese with Protected designation of origin certification is manufactured using only raw ewes’ milk, salt, and a crude plant rennet, from the dried flowers of Cynara cardunculus L., resulting in a cheese with peculiar sensorial features (without the addition of starters or additives) that has existed over many centuries. More than 40 scientific reports concerning this cheese have been published since 1992. The composition and microbial profile have revealed certain variations among the literature. During the ripening of Serra da Estrela cheese, biochemical changes occur, which are reflected in its particular flavor and texture characteristics. An intense proteolytic activity takes place along ripening and storage, and volatiles are associated with typical flavor like “butter‐cream texture.” Innovation concerning Serra da Estrela cheese has been performed within milk quality, manufacture process, and in ripened cheese.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationInácio, R. S., Gomes, A. M., Saraiva, J. A. (2020). Serra da Estrela cheese: a review. Journal of Food Processing and Preservationpt_PT
dc.identifier.doi10.1111/jfpp.14412pt_PT
dc.identifier.eid85081274274
dc.identifier.eissn1745-4549
dc.identifier.issn0145-8892
dc.identifier.urihttp://hdl.handle.net/10400.14/30276
dc.identifier.wos000529210800027
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherWileypt_PT
dc.relationEvaluation of high-pressure as a non-thermal pasteurisation technology to render Serra cheese manufactured from raw ewe milk microbiologically safe
dc.relationCentre for Biotechnology and Fine Chemistry
dc.relationAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
dc.titleSerra da Estrela cheese: a reviewpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleEvaluation of high-pressure as a non-thermal pasteurisation technology to render Serra cheese manufactured from raw ewe milk microbiologically safe
oaire.awardTitleCentre for Biotechnology and Fine Chemistry
oaire.awardTitleAssociated Laboratory for Green Chemistry - Clean Technologies and Processes
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBD%2F96576%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F50016%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F50006%2F2020/PT
oaire.citation.titleJournal of Food Processing and Preservationpt_PT
oaire.fundingStreamFARH
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameInácio
person.familyNameGomes
person.familyNameSaraiva
person.givenNameRita Santos
person.givenNameAna Maria
person.givenNameJorge
person.identifier162628
person.identifier.ciencia-idBC12-47BA-BCDC
person.identifier.ciencia-idAA12-BFC1-B2E3
person.identifier.ciencia-idEC16-41A3-01BD
person.identifier.orcid0000-0003-4347-9878
person.identifier.orcid0000-0001-7883-2446
person.identifier.orcid0000-0002-5536-6056
person.identifier.ridB-9944-2013
person.identifier.scopus-author-id55888024100
person.identifier.scopus-author-id57190668768
person.identifier.scopus-author-id35583570500
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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