Publicação
Microbiology and biochemistry of cheeses with appélation d’origine protegée and manufactured in the Iberian Peninsula from ovine and caprine milks
| dc.contributor.author | Freitas, Cristina | |
| dc.contributor.author | Malcata, F. Xavier | |
| dc.date.accessioned | 2011-10-20T18:04:04Z | |
| dc.date.available | 2011-10-20T18:04:04Z | |
| dc.date.issued | 2000 | |
| dc.description.abstract | 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. | por |
| dc.identifier.citation | 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 | por |
| dc.identifier.uri | http://hdl.handle.net/10400.14/6559 | |
| dc.language.iso | eng | por |
| dc.peerreviewed | yes | por |
| dc.publisher | American Dairy Science Association | por |
| dc.relation.publisherversion | http://www.sciencedirect.com/science/article/pii/S0022030200749186 | por |
| dc.title | Microbiology and biochemistry of cheeses with appélation d’origine protegée and manufactured in the Iberian Peninsula from ovine and caprine milks | por |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| person.familyName | Malcata | |
| person.givenName | Francisco | |
| person.identifier.ciencia-id | 1B13-38A5-35F5 | |
| person.identifier.orcid | 0000-0003-3073-1659 | |
| person.identifier.scopus-author-id | 7102542478 | |
| rcaap.rights | openAccess | por |
| rcaap.type | article | por |
| relation.isAuthorOfPublication | a06c00da-0e2f-4434-8ede-4d7b22c0dfe9 | |
| relation.isAuthorOfPublication.latestForDiscovery | a06c00da-0e2f-4434-8ede-4d7b22c0dfe9 |
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