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Review: Technological and organoleptic issues pertaining to cheeses with denomination of origin manufactured in the Iberian Peninsula from ovine and caprine milks

2000Journal article Open access
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dc.contributor.authorFreitas, A.C
dc.contributor.authorMacedo, A. C.
dc.contributor.authorMalcata, F. X.
dc.date.accessioned2011-10-20T17:24:55Z
dc.date.available2011-10-20T17:24:55Z
dc.date.issued2000
dc.description.abstractA few European countries have created Appélations d'Origine Protegée (AOP) in order to support legal protection and hence promote enforcement of high-quality standards of selected food products. This paper comprehensively reviews and updates fundamental and applied aspects encompassing tech nological and organoleptic characteristics of AOP traditional cheeses manufactured in the Iberian Peninsula, from ovine and/or caprine milks. Those cheeses from Portugal and Spain can be divided into four distinctive groups, based on milk source and rennet type: (i) Azeitão, Castelo Branco, Évora, Nisa, Serpa, Serra da Estrela and La Serena cheeses, manufactured with raw ovine milk and coagulated via plant rennet; (ii) Terrincho, Idiazábal, Manchego, Roncal and Zamorano cheeses, elaborated with raw ovine milk and coagulated via animal rennet; (iii) Cabra Transmontano and Majorero cheeses, manufac tured with raw caprine milk and coagulated via animal rennet; and (iv) Amarelo da Beira Baixa, Picante da Beira Baixa and Rabaçal cheeses, manufactured with mixtures of raw ovine and caprine milks and coagulated via animal rennet. Considerable differences between Portuguese and Spanish AOP cheeses exist; the former are, in general, characterized by softer consistencies and similarities to one another in terms of manufacturing protocols (usually encompassing coagulation of plain raw milk followed by slow draining of the curd), whereas the latter are, in general, larger and firmer.por
dc.identifier.citationFREITAS, A. C. ; MACEDO, A. C. ; MALCATA, F. X. - Review: Technological and organoleptic issues pertaining to cheeses with denomination of origin manufactured in the Iberian Peninsula from ovine and caprine milks . Food Science & Technology International. ISSN 1082-0132. Vol.6 n.º 5 (2000), p. 351-370por
dc.identifier.urihttp://hdl.handle.net/10400.14/6546
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherSage Publicationspor
dc.relation.publisherversionhttp://fst.sagepub.com/content/6/5/351por
dc.subjectArtisanal cheesespor
dc.subjectDairy foodspor
dc.subjectSensory characteristicspor
dc.titleReview: Technological and organoleptic issues pertaining to cheeses with denomination of origin manufactured in the Iberian Peninsula from ovine and caprine milkspor
dc.title.alternativeAspectos tecnológicos y sensoriales de quesos con denominación de origen elaborados en la Península Ibérica con leche de oveja y de cabrapor
dc.typejournal article
dspace.entity.typePublication
person.familyNameCardoso Freitas Lopes de Freitas
person.familyNameMacedo
person.familyNameMalcata
person.givenNameAna Cristina
person.givenNameAngela
person.givenNameFrancisco
person.identifier.ciencia-id7F10-545A-7D05
person.identifier.ciencia-idE116-EC15-79C5
person.identifier.ciencia-id1B13-38A5-35F5
person.identifier.orcid0000-0002-1430-9370
person.identifier.orcid0000-0002-6854-9855
person.identifier.orcid0000-0003-3073-1659
person.identifier.scopus-author-id7101906752
person.identifier.scopus-author-id7102542478
rcaap.rightsopenAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublication60894705-709d-4186-9777-ac557e723b83
relation.isAuthorOfPublication6601534a-2130-4525-bf92-604e4831bb9a
relation.isAuthorOfPublicationa06c00da-0e2f-4434-8ede-4d7b22c0dfe9
relation.isAuthorOfPublication.latestForDiscoverya06c00da-0e2f-4434-8ede-4d7b22c0dfe9

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