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Ana Rita Ferraz, Cristina M. B. S. Pintado and Maria Luísa Serralheiro
Cynara cardunculus L. inflorescence infusion has been used for several centuries as curd in traditional cheese making, such as some highly prized Portuguese cheeses. To promote the sustainable use of all C. cardunculus plants, C. cardunculus extract leav...
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Katarzyna Kajak-Siemaszko, Dorota Zielinska, Anna Lepecka, Danuta Jaworska, Anna Okon, Katarzyna Neffe-Skocinska, Monika Trzaskowska, Barbara Sionek, Piotr Szymanski, Zbigniew J. Dolatowski and Danuta Kolozyn-Krajewska
The aim of this study was to evaluate the applicability of selected Lactobacillus strains, previously isolated from spontaneously fermented foods, as starter cultures in the production of organic dairy products?acid-rennet goat?s cheeses under industrial...
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Mariana Kovácová, Jana Výrostková, Eva Dudriková, Franti?ek Zigo, Boris Semjon and Ivana Regecová
Consumption of sheep?s and goat?s milk and cheese is currently increasing. The production process of these types of cheese is being carried out by traditional domestic production at farm level. However, knowledge in the field of hygiene, technology and h...
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Alessandro Bonadonna, Giovanni Peira, Chiara Giachino and Luana Molinaro
In 2012, the European Union introduced two optional quality terms (OQT) as new tools for the enhancement of food products. Two years later, the requirements for the use of the OQT ?mountain product? were defined to enhance agricultural production in hars...
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