Organoleptic chemical markers of Serpa PDO cheese specificity

Serpa is a protected designation of origin cheese produced with a vegetable coagulant (Cynara cardunculus L.) and raw ovine milk. Despite the unique sensory profile of raw milk cheeses, numerous parameters influence their sensory properties and safety. To protect the Serpa cheese quality and contrib...

Full description

Bibliographic Details
Main Author: Araújo-Rodrigues, H. (author)
Other Authors: Martins, A. (author), Tavaria, Freni (author), Santos, Maria Teresa (author), Carvalho, Maria João (author), Dias, João (author), Alvarenga, Nuno (author), Pintado, M. (author)
Format: article
Language:eng
Published: 2022
Subjects:
Serpa PDO cheese
Chemical markers
Sensory analysis
Free amino acids
Organic acids
Volatiles
Online Access:https://hdl.handle.net/20.500.12207/5671
Country:Portugal
Oai:oai:repositorio.ipbeja.pt:20.500.12207/5671

Internet

https://hdl.handle.net/20.500.12207/5671

Similar Items