Organoleptic Chemical Markers of Serpa PDO Cheese Specificity.

ABSTRACT: 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 contribute to unifying their distinctive features, some rheologic and physicochemical parameters of cheeses from four PDO producers, in distinct seasons and with different sensory scores, were monitored. The results suggested a high chemical diversity and variation according to the dairy, month and season, which corroborates the significant heterogeneity. However, a higher incidence of some compounds was found: a group of free amino acids (Glu, Ala, Leu, Val and Phe), lactic and acetic acids, so

SUBMITTER: Araujo-Rodrigues H 

PROVIDER: S-EPMC9265577 | biostudies-literature | 2022 Jun

REPOSITORIES: biostudies-literature