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Title: IGP queso de Teruel: estudio preliminar del proceso tecnológico y caracterización físico-química
Other Titles: Teruel cheese (PGI): preliminary study of the technological process and physico-chemical characterization
Authors: Estrada Korta, Olaia
Juan Esteban, Teresa
Ariño Moneva, Agustín Alejandro
Estopañán Muñoz, Gloria
Issue Date: 2011
Citation: Estrada, O., Juan, T., Ariño, A., Estopañán, G. “IGP queso de Teruel: estudio preliminar del proceso tecnológico y caracterización físico-química”. En: 41 Jornadas de Estudio. XIV Jornadas sobre Producción Animal. AIDA. Zaragoza, España, 17 y 18 de mayo de 2011, pp.619-621. ISBN: 978-84-615-0062-8
Abstract: The Association of Dairy and Cheese Producers of Teruel (Spain) was founded with the aim of promoting artisan cheese production in order to obtain a Protected Geographical Indication (PGI). Cheeses protected under PGI maintain the traditional manufacturing process but include an innovative format consisting of a multi-lobulated shape (eight lobes), unique in the market. These cheeses will be produced under precise conditions described in the PGI Specification. At the end of the maturation period, Teruel Cheese (PGI) must have at least 45% fat in dry matter and a minimum of 55% dry matter. As a starting point for the homogenization and standardization of the product, the present work was conducted to study the technological process used in the dairies belonging to the Association and the physico-chemical parameters (water activity, pH, ash, dry matter, fat, protein and sodium chloride) of the cheese, which is made from raw ewes’ milk. The differences found in the salting phase of the technological process were not reflected in the percentage of sodium chloride of the cheese samples. All samples met the physical and chemical characteristics described in the statement of Specification for Teruel Cheese (PGI).
Appears in Collections:[DOCIART] Artículos científicos, técnicos y divulgativos

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