IGP queso de Teruel: estudio preliminar del proceso tecnológico y caracterización físico-química
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Date
2011
Authors
Estrada Korta, OlaiaJuan Esteban, Teresa
Ariño Moneva, Agustín Alejandro
Estopañán Muñoz, Gloria
Journal Title
Journal ISSN
Volume Title
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conferenceObjectAbstract
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).
Description
Keywords
Cheese, PGI
Bibliographic 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
Other field subjects
Tecnología de alimentosFabricación del queso
Calidad y seguridad alimentaria