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https://hdl.handle.net/20.500.14279/12620| Τίτλος: | Semi-hard cheeses | Συγγραφείς: | Eugster-Meier, Elisabeth Fröhlich-Wyder, Marie‐Therese Jakob, Ernst Wechsler, Daniel Morales, Maria Belén López Licitra, Giuseppe Berthier, Françoise Papademas, Photis Ardö, Ylva Tavares, Tânia G. Xavier, Malcata F. Radulovic, Zorica Miocinovic, Jelena |
Major Field of Science: | Agricultural Sciences | Field Category: | Animal and Dairy Science | Λέξεις-κλειδιά: | Appenzeller;Arzua-Ulloa PDO;Castelmagno PDO;Comte PDO;Flaouna cheese;Fossa cheese;Galician cheese;Mahón-Menorca | Ημερομηνία Έκδοσης: | 27-Οκτ-2017 | Πηγή: | Global cheesemaking technology : cheese quality and characteristics, 2017, Pages, 247-300 | DOI: | https://doi.org/10.1002/9781119046165.ch3 | Περίληψη: | This chapter reviews various semi-hard cheeses, such as Appenzeller, Arzua-Ulloa Protected Designation of Origin (PDO), Castelmagno PDO, Comte PDO and Flaouna Cheeses, and explores its type, description and sensory characteristics, method of manufacture, and relevant research. Appenzeller is a semi-hard cheese which is very popular for its unmistakable spicy flavour produced through the application of a herbal brine during ripening. Arzua-Ulloa cheese is one of the most important Galician cheeses. Castelmagno PDO is a pressed semi-hard cheese. Flaouna is a Cyprus traditional cheese that is produced during Easter. The Fossa cheese from Sogliano received the PDO recognition in 2009. Herrgard cheese is the most popular cheese in Sweden. The Mahón-Menorca variety is a half-fat to full-fat pressed cheese which varied from semi-hard to hard cheese according to its ripening time. Full-fat pressed cheese made from Majorero goat's milk which varied from semi-hard to hard cheese, according to its ripening time. | URI: | https://hdl.handle.net/20.500.14279/12620 | ISBN: | 9781119046165 | Rights: | © 2018 John Wiley & Sons, Ltd. | Type: | Book Chapter | Affiliation: | Bern University of Applied Sciences Education and Research EAER University of Murcia University of Catania Unité de Recherches Cyprus University of Technology University of Copenhagen University of Copenhagen Laboratory of Engineering of Processes, Environment, Biotechnology and Energy University of Porto University of Belgrade |
Publication Type: | Peer Reviewed |
| Εμφανίζεται στις συλλογές: | Κεφάλαια βιβλίων/Book chapters |
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