Soft Cheeses (with Rennet)

Morales, María Belén López; Bintsis, Thomas; Alichanidis, E.; Herian, K.; Jelen, P.; Hynes, Erica Rut; Perotti, María Cristina; Bergamini, Carina Viviana; Attard, Everaldo; Grupetta, Anthony; Carpino, S.; Tavares, Tânia G.; Malcata, F. Xavier

doi:10.1002/9781119046165.ch4

Cited by 5 publications

(4 citation statements)

References 46 publications

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Section: Introductionmentioning

confidence: 99%

“…Serra da Estrela cheese (SEC) is the most renowned Portuguese traditional cheese [ 1 ]. Produced in the foothills of the Serra da Estrela mountain, to which it owes its name, it follows artisanal protocols passed down between generations of shepherds, tracing back to the Roman occupation of the Iberian Peninsula [ 1 , 2 , 3 ]. Nowadays, SEC is the primary source of income of local shepherds and farmers, and is one of the most important economic activities in the region [ 1 , 2 , 3 ].…”

Section: Introductionmentioning

confidence: 99%

“…After a ripening period of 30–45 days, a flat cylinder, highly aromatic with a clean, smooth and slightly acidically flavored cheese is obtained. Featuring a thin, soft, uniform straw–yellowish rind and an ivory–white, buttery, creamy and unctuous paste with none too few little eyes [ 1 , 2 , 3 , 4 ]. These intrinsic characteristics earned it, in 1996, the Protected Designation of Origin (PDO) status.…”

Section: Introductionmentioning

confidence: 99%

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Serra da Estrela PDO Cheese Microbiome as Revealed by Next Generation Sequencing

et al. 2021

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Serra da Estrela PDO cheese is the oldest traditional cheese manufactured in Portugal. In this work, its microbiome as well as the main raw materials used in cheese production, raw ewes’ milk and thistle flowers (Cynara cardunculus L.), were characterized using next generation sequencing. Samples were accordingly retrieved from a local producer over two consecutive production campaigns and at different time periods within each campaign. The bacterial and fungi communities associated with each matrix were accessed through sequencing of V3−V4 and Internal Transcribed Spacer 2 regions of rRNA gene amplicons, respectively. A high microbial diversity was found associated to each matrix, differing significantly (p < 0.05) from each other. Over 500 taxa were identified in each analyzed matrix, ranging from dominant (relative abundance > 1%), sub-dominant (0.01−1%) and rare taxa (<0.01%). Specifically, in cheese, 30 taxa were present in all analyzed samples (core taxa), including species of Leuconostoc spp. and Lactococcus spp. for bacteria and Candida spp., Debaryomyces spp. and Yarrowia spp. for fungi, that were cumulatively the most prevalent genera in Serra da Estrela PDO cheese (average relative abundance ≥10%). Ultimately, this characterization study may contribute to a better understanding of the microbial dynamics of this traditional PDO product, namely the influence of raw materials on cheese microbiome, and could assist producers interested in preserving the identity, quality and safety of Serra da Estrela PDO cheese.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Serra da Estrela PDO Cheese Microbiome as Revealed by Next Generation Sequencing

et al. 2021

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“…Serra da Estrela is the oldest and most renowned traditional cheese from Portugal, and it has been granted the protected designation of origin (PDO) status since 1996 [17]. Its microbiological, biochemical and sensorial characteristics have been extensively studied (reviewed by Inácio et al [18]).…”

Section: Introductionmentioning

confidence: 99%

Microbiological Characterization of Protected Designation of Origin Serra da Estrela Cheese

Rocha,

Couto,

Pinto

et al. 2023

Foods

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Serra da Estrela is the oldest and most recognizable traditional protected designation of origin (PDO) cheese from Portugal. It has been extensively studied over the years, but the latest microbial characterization is 20 years old. Hence, this work aimed to perform an updated characterization of Serra da Estrela PDO cheeses and raw materials. Our analysis showed that lactic acid bacteria content on Serra da Estrela cheeses exceeded 8.8 log CFUsg−1, in all analyzed samples, with lactococci, lactobacilli and Leuconostoc spp. predominating over enterococci strains. Moreover, lactococci and lactobacilli abundance increased across the production season, while enterococci dropped considerably in late manufactures. Lastly, Leuconostoc spp. content remained unchanged in all analyzed periods. A correspondence analysis showed that L. paracasei, L. lactis, E. durans, E. faecium and L. mesenteroides are transversal in Serra da Estrela cheese manufacturing and were closely associated with milk, curd and cheese matrices. Additionally, L. casei, L. plantarum and L. curvatus were specifically associated with cheese matrices, possibly active during ripening and contributing for the development of these cheeses’ organoleptic characteristics.

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Impact of the use of skim milk powder and adjunct cultures on the levels of organic acid and carbohydrates, volatile compounds and sensory properties of Cremoso cheese

Giménez

Peralta

Batistela

et al. 2023

International Dairy Journal

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Soft Cheeses (with Rennet)

Cited by 5 publications

References 46 publications

Serra da Estrela PDO Cheese Microbiome as Revealed by Next Generation Sequencing

Serra da Estrela PDO Cheese Microbiome as Revealed by Next Generation Sequencing

Microbiological Characterization of Protected Designation of Origin Serra da Estrela Cheese

Impact of the use of skim milk powder and adjunct cultures on the levels of organic acid and carbohydrates, volatile compounds and sensory properties of Cremoso cheese

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