Publicação
The Science behind Traditional Products: The Case of Portuguese Cheeses
| Resumo: | Portugal is situated in the Iberian Peninsula, having climacteric influences of the Atlantic Ocean together with the Mediterranean Sea, which, allied to the landscape and fertile soil results in good pastures that potentiate the animal production. Hence, Portugal is very rich in what concerns traditional cheeses, made with cow, goat, sheep or mixture milks, and which are characterized by very particular tastes, colours and consistencies, besides being also different in terms of chemical composition. The number of Portuguese traditional cheeses is very high, although only a part of them have already been registered under the European Union designations for protection of origin. These have different processing technologies and are characterized by singular aspects that differentiate among them. In this way, they can be classified in terms of the type of milk used for its production, or in terms of the fat content, or even the type and intensity of ripening or finally according to the consistency of the paste. Traditional cheeses are very important in social terms, because they accumulate the history of a people and a country, besides providing a means of income for the rural populations that live from the pastures and the cheese manufacture. Cheeses comprise nutritional properties for being a good source of proteins, lipids, minerals (such as calcium, phosphorus and zinc) and vitamins (like vitamin A, riboflavin, folic acid and vitamin B12). Nevertheless, when it comes to traditional cheeses, they have to be consumed with moderation due to the high fat content present because they are usually made with whole milk. |
|---|---|
| Autores principais: | Guiné, Raquel |
| Outros Autores: | Florença, S. G. |
| Assunto: | traditional Cheese health Protected Designation of Origin (PDO) Authenticity |
| Ano: | 2020 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Instituto Politécnico de Viseu |
| Idioma: | inglês |
| Origem: | Repositório Científico do Instituto Politécnico de Viseu |
| _version_ | 1868350798023360512 |
|---|---|
| author | Guiné, Raquel |
| author2 | Florença, S. G. |
| author2_role | author |
| author_facet | Guiné, Raquel Florença, S. G. |
| author_role | author |
| contributor_name_str_mv | Instituto Politécnico de Viseu |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Guiné, Raquel\",\"Person.identifier.orcid\":\"0000-0003-0595-6805\"},{\"Person.name\":\"Florença, S. G.\"}] |
| datacite.contributors.contributor.contributorName.fl_str_mv | Instituto Politécnico de Viseu |
| datacite.creators.creator.creatorName.fl_str_mv | Guiné, Raquel Florença, S. G. |
| datacite.date.Accepted.fl_str_mv | 2020-01-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2020-12-09T09:56:12Z |
| datacite.date.embargoed.fl_str_mv | 2020-12-09T09:56:12Z |
| datacite.rights.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| datacite.subjects.subject.fl_str_mv | traditional Cheese health Protected Designation of Origin (PDO) Authenticity |
| datacite.titles.title.fl_str_mv | The Science behind Traditional Products: The Case of Portuguese Cheeses |
| dc.contributor.none.fl_str_mv | Instituto Politécnico de Viseu |
| dc.creator.none.fl_str_mv | Guiné, Raquel Florença, S. G. |
| dc.date.Accepted.fl_str_mv | 2020-01-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2020-12-09T09:56:12Z |
| dc.date.embargoed.fl_str_mv | 2020-12-09T09:56:12Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10400.19/6430 |
| dc.language.none.fl_str_mv | eng |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | traditional Cheese health Protected Designation of Origin (PDO) Authenticity |
| dc.title.fl_str_mv | The Science behind Traditional Products: The Case of Portuguese Cheeses |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | Portugal is situated in the Iberian Peninsula, having climacteric influences of the Atlantic Ocean together with the Mediterranean Sea, which, allied to the landscape and fertile soil results in good pastures that potentiate the animal production. Hence, Portugal is very rich in what concerns traditional cheeses, made with cow, goat, sheep or mixture milks, and which are characterized by very particular tastes, colours and consistencies, besides being also different in terms of chemical composition. The number of Portuguese traditional cheeses is very high, although only a part of them have already been registered under the European Union designations for protection of origin. These have different processing technologies and are characterized by singular aspects that differentiate among them. In this way, they can be classified in terms of the type of milk used for its production, or in terms of the fat content, or even the type and intensity of ripening or finally according to the consistency of the paste. Traditional cheeses are very important in social terms, because they accumulate the history of a people and a country, besides providing a means of income for the rural populations that live from the pastures and the cheese manufacture. Cheeses comprise nutritional properties for being a good source of proteins, lipids, minerals (such as calcium, phosphorus and zinc) and vitamins (like vitamin A, riboflavin, folic acid and vitamin B12). Nevertheless, when it comes to traditional cheeses, they have to be consumed with moderation due to the high fat content present because they are usually made with whole milk. |
| dirty | 0 |
| eu_rights_str_mv | openAccess |
| format | article |
| fulltext.url.fl_str_mv | https://repositorio.ipv.pt/bitstreams/7e179b96-cf22-4c21-8e60-96ce1764e802/download |
| id | ripv_8f14d80c025e86355b0f70e6d520f949 |
| identifier.url.fl_str_mv | http://hdl.handle.net/10400.19/6430 |
| instacron_str | ripv |
| institution | Instituto Politécnico de Viseu |
| instname_str | Instituto Politécnico de Viseu |
| language | eng |
| network_acronym_str | ripv |
| network_name_str | Repositório Científico do Instituto Politécnico de Viseu |
| oai_identifier_str | oai:repositorio.ipv.pt:10400.19/6430 |
| organization_str_mv | urn:organizationAcronym:ripv |
| person_str_mv | Guiné, Raquel Guiné, Raquel https://www.ciencia-id.pt/8B13-5492-0F23 8B13-5492-0F23 http://orcid.org/0000-0003-0595-6805 0000-0003-0595-6805 Florença, S. G. |
| publishDate | 2020 |
| reponame_str | Repositório Científico do Instituto Politécnico de Viseu |
| repository_id_str | urn:repositoryAcronym:ripv |
| service_str_mv | urn:repositoryAcronym:ripv |
| spelling | engpt_PTPortugal is situated in the Iberian Peninsula, having climacteric influences of the Atlantic Ocean together with the Mediterranean Sea, which, allied to the landscape and fertile soil results in good pastures that potentiate the animal production. Hence, Portugal is very rich in what concerns traditional cheeses, made with cow, goat, sheep or mixture milks, and which are characterized by very particular tastes, colours and consistencies, besides being also different in terms of chemical composition. The number of Portuguese traditional cheeses is very high, although only a part of them have already been registered under the European Union designations for protection of origin. These have different processing technologies and are characterized by singular aspects that differentiate among them. In this way, they can be classified in terms of the type of milk used for its production, or in terms of the fat content, or even the type and intensity of ripening or finally according to the consistency of the paste. Traditional cheeses are very important in social terms, because they accumulate the history of a people and a country, besides providing a means of income for the rural populations that live from the pastures and the cheese manufacture. Cheeses comprise nutritional properties for being a good source of proteins, lipids, minerals (such as calcium, phosphorus and zinc) and vitamins (like vitamin A, riboflavin, folic acid and vitamin B12). Nevertheless, when it comes to traditional cheeses, they have to be consumed with moderation due to the high fat content present because they are usually made with whole milk.application/pdfpt_PTThe Science behind Traditional Products: The Case of Portuguese CheesesPersonalGuiné, RaquelDSpacehttp://dspace.org/items/59580952-77cc-4e4e-ae90-527a8b994f9fDSpacehttp://dspace.org/items/59580952-77cc-4e4e-ae90-527a8b994f9fde Pinho Ferreira GuinéRaquelCiência IDhttps://www.ciencia-id.pt8B13-5492-0F23ORCIDhttp://orcid.org0000-0003-0595-6805Scopus Author IDhttps://www.scopus.com6603138390Florença, S. G.HostingInstitutionOrganizationalInstituto Politécnico de Viseue-mailmailto:repositorio@sc.ipv.ptrepositorio@sc.ipv.pt2020-12-09T09:56:12Z20202020-01-01T00:00:00ZHandlehttp://hdl.handle.net/10400.19/6430http://purl.org/coar/access_right/c_abf2open accesstraditional CheesehealthProtected Designation of Origin (PDO)Authenticity2031750 bytesliteraturehttp://purl.org/coar/resource_type/c_6501journal articlehttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://repositorio.ipv.pt/bitstreams/7e179b96-cf22-4c21-8e60-96ce1764e802/downloadInternational Journal of Food Engineering624551 |
| spellingShingle | The Science behind Traditional Products: The Case of Portuguese Cheeses Guiné, Raquel traditional Cheese health Protected Designation of Origin (PDO) Authenticity |
| status | SINGLETON |
| subject.fl_str_mv | traditional Cheese health Protected Designation of Origin (PDO) Authenticity |
| title | The Science behind Traditional Products: The Case of Portuguese Cheeses |
| title_full | The Science behind Traditional Products: The Case of Portuguese Cheeses |
| title_fullStr | The Science behind Traditional Products: The Case of Portuguese Cheeses |
| title_full_unstemmed | The Science behind Traditional Products: The Case of Portuguese Cheeses |
| title_short | The Science behind Traditional Products: The Case of Portuguese Cheeses |
| title_sort | The Science behind Traditional Products: The Case of Portuguese Cheeses |
| topic | traditional Cheese health Protected Designation of Origin (PDO) Authenticity |
| topic_facet | traditional Cheese health Protected Designation of Origin (PDO) Authenticity |
| url | http://hdl.handle.net/10400.19/6430 |
| visible | 1 |