Serra da Estrela cheese: a review

Serra da Estrela cheese with Protected designation of origin certification is manufactured using only raw ewes’ milk, salt, and a crude plant rennet, from the dried flowers of Cynara cardunculus L., resulting in a cheese with peculiar sensorial features (without the addition of starters or additives...

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Bibliographic Details
Published in:Journal of food processing and preservation 2020-05, Vol.44 (5), p.n/a
Main Authors: Inácio, Rita Santos, Gomes, Ana Maria, Saraiva, Jorge
Format: Article
Language:English
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Summary:Serra da Estrela cheese with Protected designation of origin certification is manufactured using only raw ewes’ milk, salt, and a crude plant rennet, from the dried flowers of Cynara cardunculus L., resulting in a cheese with peculiar sensorial features (without the addition of starters or additives) that has existed over many centuries. More than 40 scientific reports concerning this cheese have been published since 1992. The composition and microbial profile have revealed certain variations among the literature. During the ripening of Serra da Estrela cheese, biochemical changes occur, which are reflected in its particular flavor and texture characteristics. An intense proteolytic activity takes place along ripening and storage, and volatiles are associated with typical flavor like “butter‐cream texture.” Innovation concerning Serra da Estrela cheese has been performed within milk quality, manufacture process, and in ripened cheese.
ISSN:0145-8892
1745-4549
DOI:10.1111/jfpp.14412