Current state of Portuguese dairy products from ovine and caprine milks

• Type: Article in International Scientific Journal
• Date: 2011

Authors

Patricia J M Reis (Author) Other; F. Xavier Malcata (Author) Other

Journal

Title: Small Ruminant Research

Vol. 101

Pages: 122-133

ISSN: 0921-4488

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 10 Citations

Scopus - 18 Citations

Other information

Authenticus ID: P-002-JWV

DOI: 10.1016/j.smallrumres.2011.09.032

Abstract (EN): Most Portuguese cheeses possessing a Protected Designation of Origin (PDO) status are still manufactured following traditional methods - the majority of which use raw milk from small ruminants (mainly sheep), coagulated with a rennet from plant origin (wild thistle flowers) and without deliberate addition of any starter/nonstarter culture; the most famous and representative of these cheeses is Serra da Estrela. Most steps required for its manufacture are performed manually (or otherwise empirically), and are controlled by the cheesemaker herself based on own intuition and past experience - thus leading to a wide variability among dairy farms, and even from day to day cheese batches. This paper reviews and updates fundamental and applied knowledge encompassing technological, microbiological, chemical, organoleptic and textural features of traditional PDO cheeses, manufactured in Portugal from ovine and caprine (or both) milks.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 12