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Technological and protective performance of LAB isolated from Serpa PDO cheese:...
Araújo-Rodrigues, Helena; Santos, Maria Teresa P. G. dos; Ruiz-Moyano, Santiago; Tavaria, Freni K.; Martins, António P. L.; Alvarenga, NunoSerpa is an ovine raw milk cheese widely appreciated by the consumers. However, raw milk products may be seen with reservations in terms of safety or technological defects. To overcome that, the addition of an autochthonous starter culture may ensure the cheesemaking process optimization and microbiota dominance. In this work, the technological and protective performance of eleven lactic acid bacteria strains, ...
A review on microbiological and technological aspects of Serpa PDO cheese: an o...
Araújo-Rodrigues, Helena; Tavaria, Freni K.; Santos, Maria Teresa P. G. dos; Alvarenga, Nuno; Pintado, Maria M.Serpa is a PDO cheese considered one of most popular and relevant traditional Portuguese cheeses due to its unique aroma and flavour, which are very much-appreciated characteristics. The special and recognised sensorial attributes of Serpa cheese are a result of the ingredients used, coupled with the manufacturing process, specifically raw ovine milk and extracts of Cynara cardunculus L. as coagulant, without a...
Research project Serpaflora: valorization of native microbiota of the Serpa cheese
Santos, Maria Teresa P. G. dos; Serol, Paulo; Pintado, Maria M.; Araújo-Rodrigues, Helena; Louro, Pedro; Alvarenga, NunoSerpa is a Protected Designation of Origin cheese, as provided for in Regulation (EEC) 2081/92 of the European Commission, as such, it must be manufactured in the defined geographic area. Serpa traditional manufacturing process maintained through the ages in region, requires the use of raw ewe`s milk and vegetable coagulant based on dried flowers of Cynara cardunculus L., without any commercial starter, which e...