The reduced availability and the increasing prices of calf rennet, coupled to the growing
global demand of cheese has led, worldwide, to explore alternative clotting enzymes …

The production of ovine or caprine milk cheeses with thistle rennet is a common practice in
the Mediterranean basin. The aim of the present study was to obtain information on bacteria …

The microbial communities inhabiting Portuguese traditional cheeses play a fundamental
role in shaping their unique flavor, texture, and safety characteristics. This comprehensive …

The present work was performed to study the enterobacteria involved in the ripening of the
artisanal raw ewe's milk PDO cheeses 'Torta del Casar'and 'Queso de la Serena'produced in …

The yeasts involved in the ripening process of artisanal soft raw ewe milk Protected
Designation of Origin (PDO) Torta del Casar and Queso de la Serena cheeses produced in …

Serpa is an ovine raw milk cheese widely appreciated by the consumers. However, raw milk
products may be seen with reservations in terms of safety or technological defects. To …

Gioddu, also known as “Miciuratu”,“Mezzoraddu” or “Latte ischidu”(literally meaning
acidulous milk), is the sole variety of traditional Italian fermented milk. The aim of the present …

The aim of the present study was to characterize the bacterial and fungal communities
naturally occurring in Queijo da Beira Baixa PDO cheese samples produced in Castelo …

The production of cheese is integrated in the cultural and gastronomic identity of Baixo
Alentejo province. The cheese Serpa PDO is the most recognized, in this region, and for …

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 …