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Resumo(s)
To support legal protection with objective technical
data and to promote enforcement of high quality standards
a few European countries have created Appe´lation
d’Origine Protege´es. This paper reviews and updates
fundamental and applied aspects encompassing
microbiological and biochemical characteristics of traditional
cheeses with Appe´lation d’Origine Protege´emanufactured
in the Iberian Peninsula from ovine, caprine,
or both milks. Ovine and caprine cheeses with Appe´lation
d’Origine Protege´e from Portugal and Spain can
be divided into four distinct groups based on milk source
and rennet type: 1) Azeita˜ o, Castelo Branco, E´ vora,
Nisa, Serpa, Serra da Estrela, and La Serena cheeses
are manufactured with raw ovine milk and coagulated
via plant rennet; 2) Terrincho, Idiaza´ bal, Manchego,
Roncal, and Zamorano cheeses are manufactured with
raw ovine milk and coagulated via animal rennet; 3)
Cabra Transmontano and Majorero are manufactured
with raw caprine milk and coagulated via animal rennet;
and 4) Amarelo da Beira Baixa, Picante da Beira
Baixa, and Rabac˛al are manufactured with mixtures
of raw ovine and caprine milks and coagulated via animal
rennet.
(Key words: dairy foods, enzyme, microflora, Mediterranean)
Abbreviation key:AOP = Appe´lation d’Origine Protege
´e, FA = fat acidity, LAB = lactic acid bacteria, TN =
total nitrogen, WSN = water-soluble nitrogen, WSP =
water-soluble peptides.
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Contexto Educativo
Citação
FREITAS, Cristina; MALCATA, F. Xavier - Microbiology and biochemistry of cheeses with appélation d’origine protegée and manufactured in the Iberian Peninsula from ovine and caprine milks. Journal of Dairy Science. ISSN 0022-0302. Vol. 83: (2000), p. 584–602
Editora
American Dairy Science Association