Soft cheeses (with rennet) (Cap. 29)

• Tipo: Capítulo ou Parte de Livro
• Data: 2017

Autores

Maria Belén López Morales (Autor) Outra; Thomas Bintsis (Autor) Outra; Efstathios Alichanidis (Autor) Outra; Karol Herian (Autor) Outra; Paul Jelen (Autor) Outra; Erica R. Hynes (Autor) Outra; Maria Cristina Perotti (Autor) Outra; Carina V. Bergamini (Autor) Outra; Everaldo Attard (Autor) Outra; Anthony Grupetta (Autor) Outra; Stefania Carpino (Autor) Outra; Tânia G. Tavares (Autor) Outra; Francisco Xavier Malcata (Autor) FEUP

Livro

Título: Global Cheesemaking Technology: Cheese Quality and Characteristics

Páginas: 301-325

ISBN: 978-111904616-5

Editora: John Wiley & Sons

Outras Informações

DOI: 10.1002/9781119046165.ch4

Abstract (EN): This chapter reviews various semi‐hard cheeses, such as Afuega'l Pitu, Anevato Protected Designation of Origin (PDO), Bryndza, Cremoso and Galotyri and explores its type, description and sensory characteristics, method of manufacture, and relevant research. The PDO status of Afuega'l Pitu cheese was recognised by the Ministry of Agriculture, Fisheries and Food in 2004 and at the European level in 2008. Anevato is a soft and spreadable cheese made from raw sheep's or goat's milk and is produced in the Prefecture of Grevena and Municipality of Voio. Bryndza is a traditional Slovak cheese, made from ripened sheep lump (curd) cheese. Cremoso cheese is made with whole milk or milk‐fat‐enriched milk. Galotyri is a soft cheese manufactured in Epirus and Thessaly. Kopanisti cheese is a traditional soft cheese which is produced in the Cyclades islands in Greece. Serra cheese has been for hundreds of years a major element of the rich cultural heritage of the Beira region.

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Nº de páginas: 25