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Titolo:
Review: Technological and organoleptic issues pertaining to cheeses with denomination of origin manufactured in the Iberian Peninsula from ovine and caprine milks
Autore:
Freitas, AC; Macedo, AC; Malcata, FX;
Indirizzi:
Univ Catolica Portuguesa, Escola Super Biotecnol, P-4200072 Porto, Portugal Univ Catolica Portuguesa Porto Portugal P-4200072 200072 Porto, Portugal Inst Super Maia, P-4470 Maia, Portugal Inst Super Maia Maia Portugal P-4470 t Super Maia, P-4470 Maia, Portugal
Titolo Testata:
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL
fascicolo: 5, volume: 6, anno: 2000,
pagine: 351 - 370
SICI:
1082-0132(200010)6:5<351:RTAOIP>2.0.ZU;2-V
Fonte:
ISI
Lingua:
ENG
Soggetto:
LA-SERENA CHEESE; MANCHEGO CHEESE; CYNARA-CARDUNCULUS; PICANTE CHEESE; SENSORY CHARACTERISTICS; BIOCHEMICAL CHARACTERISTICS; FINAL CHARACTERISTICS; RIPENING TIME; SERRA CHEESE; BOVINE;
Keywords:
artisanal cheeses; dairy foods; sensory characteristics;
Tipo documento:
Review
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
109
Recensione:
Indirizzi per estratti:
Indirizzo: Malcata, FX Univ Catolica Portuguesa, Escola Super Biotecnol, Rua Dr Antonio Bernardino Almeida, P-4200072 Porto, Portugal Univ Catolica Portuguesa Rua Dr Antonio Bernardino Almeida Porto Portugal P-4200072
Citazione:
A.C. Freitas et al., "Review: Technological and organoleptic issues pertaining to cheeses with denomination of origin manufactured in the Iberian Peninsula from ovine and caprine milks", FOOD SC TEC, 6(5), 2000, pp. 351-370

Abstract

A few European countries have created Appelations d'Origine Protegee (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 technological 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 onmilk source and rennet type: (i) Azeitao, Castelo Branco, Evora, Nisa, Serpa, Serra da Estrela and La Serena cheeses, manufactured with raw ovine milk and coagulated via plant rennet; (ii) Terrincho, Idiazabal, Manchego, Roncal and Zamorano cheeses, elaborated with raw ovine milk and coagulated viaanimal rennet; (iii) Cabra Transmontano and Majorero cheeses, manufacturedwith raw caprine milk and coagulated via animal rennet; and (iv) Amarelo da Beira Baixa, Picante da Beira Baixa and Rabacal 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.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 02/12/20 alle ore 15:05:47