Organoleptic Chemical Markers of Serpa PDO Cheese Specificity

Organoleptic Chemical Markers of Serpa PDO Cheese Specificity

Serpa is a protected designation of origin cheese produced with a vegetable coagulant (<i>Cynara cardunculus</i> 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...

Full description

Bibliographic Details
Main Authors:	Helena Araújo-Rodrigues, António P. L. Martins, Freni K. Tavaria, Maria Teresa G. Santos, Maria João Carvalho, João Dias, Nuno B. Alvarenga, Manuela E. Pintado
Format:	Article
Language:	English
Published:	MDPI AG 2022-06-01
Series:	Foods
Subjects:	Serpa PDO cheese chemical markers sensory analysis free amino acids organic acids volatiles
Online Access:	https://www.mdpi.com/2304-8158/11/13/1898

Similar Items

Impact of LAB from Serpa PDO Cheese in Cheese Models: Towards the Development of an Autochthonous Starter Culture
by: Helena Araújo-Rodrigues, et al.
Published: (2023-02-01)

Evaluating the Authenticity of the Raw-Milk Cheese Fontina (PDO) with Respect to Similar Cheeses
by: Luisa Pellegrino, et al.
Published: (2021-02-01)

Characterization of Cantal and Salers Protected Designation of Origin Cheeses Based on Sensory Analysis, Physicochemical Characteristics and Volatile Compounds
by: Cécile Bord, et al.
Published: (2025-01-01)

Microbiological Characterization of Greek Galotyri Cheese PDO Products Relative to Whether They Are Marketed Fresh or Ripened
by: John Samelis, et al.
Published: (2022-09-01)

<sup>1</sup>H-NMR Approach for the Discrimination of PDO Grana Padano Cheese from Non-PDO Cheeses
by: Valentina Maestrello, et al.
Published: (2024-01-01)

Impact of Milk Thermization on the Quality Characteristics of P.D.O. “Canestrato Pugliese” Ovine Hard Cheese
by: Giuseppe Natrella, et al.
Published: (2023-03-01)

Content and Nutritional Evaluation of Zinc in PDO and Traditional Italian Cheeses
by: Pamela Manzi, et al.
Published: (2021-10-01)

Alkaline Phosphatase Survey in Pecorino Siciliano PDO Cheese
by: Massimo Todaro, et al.
Published: (2021-07-01)

Investigation of Seasonal Variation in Fatty Acid and Mineral Concentrations of Pecorino Romano PDO Cheese: Imputation of Missing Values for Enhanced Classification and Metabolic Profile Reconstruction
by: Leonardo Sibono, et al.
Published: (2023-07-01)

The Impact of Different Inoculation Schemes on the Microbiota, Physicochemical and Sensory Characteristics of Greek Kopanisti Cheese throughout Production and Ripening
by: Maria Kazou, et al.
Published: (2022-12-01)

Proteomics Parameters for Assessing Authenticity of Grated Grana Padano PDO Cheese: Results from a Three-Year Survey
by: Luisa Pellegrino, et al.
Published: (2024-01-01)

Doctor Roberto Serpa Novoa
by: Hernando Groot
Published: (1991-06-01)

Biogenic Amines in Traditional <i>Fiore Sardo</i> PDO Sheep Cheese: Assessment, Validation and Application of an RP-HPLC-DAD-UV Method
by: Claudia Zazzu, et al.
Published: (2019-02-01)

The halo effect of PDO labeling on sensory experience and consumer perception of Bergkäse
by: Hannah Innerbichler, et al.
Published: (2024-12-01)

Sensory profile of P.D.O. Mozzarella di Bufala Campana Cheese
by: L. Chianese, et al.
Published: (2010-02-01)

Circular Economy in Mountain Value Chains: The Case of Three PDO Cheeses
by: Kamar Habli, et al.
Published: (2023-10-01)

Major technological differences between an industrial-type and five artisan-type Greek PDO Galotyri market cheeses as revealed by great variations in their lactic acid microbiota
by: John Samelis, et al.
Published: (2019-08-01)

The traditional Greek cheese Tsalafouti: history, technology, nutrition and gastronomy
by: Eleni Malissiova, et al.
Published: (2023-06-01)

O uso experimental e inovador de tintas modernas pelo artista Ivan Serpa em obras do começo da década de 1950
by: João Henrique Ribeiro Barbosa
Published: (2019-12-01)

Influence of peptide and amino acids on the formation of cheese flavour
by: Nataša Mikulec, et al.
Published: (2010-12-01)

Proteomics Analysis in Dairy Products: Cheese, a Review
by: Efterpi Bouroutzika, et al.
Published: (2021-08-01)

The milk fingerprint of Sardinian dairy sheep: quality and yield of milk used for Pecorino Romano P.D.O. cheese production on population-based 5-year survey
by: Giuseppe Pulina, et al.
Published: (2021-01-01)

Long-Aged Parmigiano Reggiano PDO: Trace Element Determination Targeted to Health
by: Cristina Santarcangelo, et al.
Published: (2022-01-01)

Effect of the Ripening Period and Intravarietal Comparison on Chemical, Textural and Sensorial Characteristics of Palmero (PDO) Goat Cheese
by: Sergio Álvarez, et al.
Published: (2020-12-01)

Impact of Commercial Protective Culture on Manouri PDO Cheese
by: Thomas Bintsis, et al.
Published: (2025-01-01)

Characterization of the Detailed Fatty Acid Profiles of a Large Number of Types of Cheese from the Mountains and Plains
by: Giovanni Bittante, et al.
Published: (2024-12-01)

MICROBIOLOGICAL CHARACTERIZAION OF A TYPICAL ITALIAN CHEESE: PECORINO DI LATICAUDA (PART I)
by: Y.T.R. Proroga, et al.
Published: (2009-09-01)

Fatty acids composition and lipolysis of Parmigiano Reggiano PDO cheese: effect of the milk cooling temperature at the farm
by: Piero Franceschi, et al.
Published: (2023-01-01)

Pilot-Scale Production of Traditional Galotyri PDO Cheese from Boiled Ewes’ Milk Fermented with the Aid of Greek Indigenous <i>Lactococcus lactis</i> subsp. <i>cremoris</i> Starter and <i>Lactiplantibacillus plantarum</i> Adjunct Strains
by: John Samelis, et al.
Published: (2023-03-01)

Fatty acids and free amino acid composition of synbiotic goat cheese with free and encapsulated probiotics
by: Nazan Kavas, et al.
Published: (2022-01-01)

Evolution of VOC and Sensory Characteristics of Stracciatella Cheese as Affected by Different Preservatives
by: Giuseppe Natrella, et al.
Published: (2020-10-01)

Near-infrared hyperspectral image analysis for monitoring the cheese-ripening process
by: Masoumeh Alinaghi, et al.
Published: (2023-11-01)

Are specific PDO wines sensorially recognisable? A study in the Beaujolais vineyard with different types of experts
by: Méven Otheguy, et al.
Published: (2023-04-01)

Exploring protein derivative profiles in cheese whey through native Candida tropicalis fermentation
by: Gemilang Lara Utama, et al.
Published: (2024-12-01)

Monitoring Turkish white cheese ripening by portable FT-IR spectroscopy
by: Hulya Yaman, et al.
Published: (2023-02-01)

Feeding Cows with Olive Cake Enriched in Polyphenols Improves the Sustainability and Enhances the Nutritional and Organoleptic Features of Fresh Caciocavallo Cheese
by: Federica Litrenta, et al.
Published: (2024-10-01)

ANALYSIS OF CHEESES MADE BY WASTE-FREE TECHNOLOGY
by: M. Samilyk, et al.
Published: (2023-07-01)

Use of Cyanobacterium Spirulina (<i>Arthrospira platensis</i>) in Buffalo Feeding: Effect on Mozzarella Cheese Quality
by: Claudia Lambiase, et al.
Published: (2023-11-01)

Reduction in the Brining Time in Parmigiano Reggiano Cheese Production Minimally Affects Proteolysis, with No Effect on Sensory Properties
by: Cecilia Loffi, et al.
Published: (2021-04-01)

Chemical and sensory differentiation of Nemea PDO sub-zones wines: two vintages experiment
by: Miliordos Dimitrios Evangelos, et al.
Published: (2024-01-01)