The Technology, Chemistry, and Microbiology of Serra Cheese: A Review
Ângela C. Macedo, F. Xavier Malcata, Jorge C. Oliveira
Journal of Dairy Science
Abstract
This paper comprehensively reviews fundamental and applied aspects of the manufacture of Serra cheese, its composition, the biochemical reactions that take place during coagulation and ripening, and the microbial ecology. Serra cheese is the most traditional cheese manufactured in Portugal. Aspects that make it unique are 1) its manufacture by the coagulation of raw ewe milk using a vegetable rennet (cardoon flower) and 2) its final buttery texture and flavor.
Extracted Claims
3 claims extracted from this paper into the knowledge graph
Serra cheese is manufactured in Portugal
“Serra cheese is the most traditional cheese manufactured in Portugal.”
Serra cheese is coagulated using vegetable rennet (cardoon flower)
“its manufacture by the coagulation of raw ewe milk using a vegetable rennet (cardoon flower)”
Serra cheese has buttery texture and flavor
“its final buttery texture and flavor.”