Tradition unveiled: a comprehensive review of microbiological studies on Portuguese traditional cheeses, merging conventional and OMICs analyses
S Serrano, S Morais… - Frontiers in Industrial …, 2024 - frontiersin.org
The microbial communities inhabiting Portuguese traditional cheeses play a fundamental
role in shaping their unique flavor, texture, and safety characteristics. This comprehensive …
role in shaping their unique flavor, texture, and safety characteristics. This comprehensive …
Impact of LAB from Serpa PDO cheese in cheese models: Towards the development of an autochthonous starter culture
H Araújo-Rodrigues, APL Martins, FK Tavaria, J Dias… - Foods, 2023 - mdpi.com
Serpa is a protected designation of origin (PDO) cheese produced with raw ewes' milk and
coagulated with Cynara cardunculus. Legislation does not allow for milk pasteurization and …
coagulated with Cynara cardunculus. Legislation does not allow for milk pasteurization and …
Impact of different Cynara cardunculus L. extracts on the physicochemical, microbial, and sensory properties of Serpa cheese
N Alvarenga, J Fernandes, S Gomes, T Baltazar… - International Dairy …, 2025 - Elsevier
This study aimed to evaluate the impact of different Cynara cardunculus L. extracts on the
physicochemical, microbial, and sensory properties of PDO Serpa cheese, including …
physicochemical, microbial, and sensory properties of PDO Serpa cheese, including …
Proteomics Parameters for Assessing Authenticity of Grated Grana Padano PDO Cheese: Results from a Three-Year Survey
Assessing the authenticity of PDO cheeses is an important task because it allows consumer
expectations to be fulfilled and guarantees fair competition for manufacturers. A 3-year …
expectations to be fulfilled and guarantees fair competition for manufacturers. A 3-year …