Q3171212 (Q3171212): Difference between revisions
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(Created claim: summary (P836): Cheeses DEL CASAR is a company dedicated to the production and marketing of cheeses, including Torta del Casar. _x000D_ this cheese is traditionally made from raw merine or merino sheep’s milk and is obtained by enzymatic coagulation of the milk by a vegetable coagulant of the wild thistle flower (Cynara cardunculus). It is characterised by its high proteolysis, which causes a very fluid paste that is poured through the cracks of the bark._x000D...) |
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Cheeses DEL CASAR is a company dedicated to the production and marketing of cheeses, including Torta del Casar. _x000D_ this cheese is traditionally made from raw merine or merino sheep’s milk and is obtained by enzymatic coagulation of the milk by a vegetable coagulant of the wild thistle flower (Cynara cardunculus). It is characterised by its high proteolysis, which causes a very fluid paste that is poured through the cracks of the bark._x000D_ One of the main problems in the production of these cheeses is the high variability in the cakes obtained, since it is not possible to ensure that the number and species of microorganisms from the raw materials (crude and coagulant vegetable milk) are always the same. This variability causes fluctuations in the organoleptic characteristics and hygienic and health quality of the final product, affecting the consumer’s loyalty to this type of product. _x000D_ so it is proposed, a study and selection of bacteria and yeasts native to Torta del Casar, for use as initiating cultures and biocontrol of pathogenic and altering bacteria in the production process, being able to control the maturation process and obtain totally homogeneous cakes._x000D_ Another problem with these cheeses is that they have a maximum shelf life of 270 days, because it is made from raw milk. Biocontrol is expected to increase this time, between 30 and 60 days, using conservation techniques._x000D_ The main innovation of this project is the use of biocontrol agents (lactic bacteria and indigenous yeasts), obtained in the cake making process itself, with antimicrobial activity against L. monocytogenes, Salmonella, E. coli, S. aureus, toxiogenic molds and Pseudomonas; in addition, these biocontrol agents will contribute to favor the sensory characteristics of flavor, aroma and texture, typical of Torta del Casar. (English) | |||||||||||||||
| Property / summary: Cheeses DEL CASAR is a company dedicated to the production and marketing of cheeses, including Torta del Casar. _x000D_ this cheese is traditionally made from raw merine or merino sheep’s milk and is obtained by enzymatic coagulation of the milk by a vegetable coagulant of the wild thistle flower (Cynara cardunculus). It is characterised by its high proteolysis, which causes a very fluid paste that is poured through the cracks of the bark._x000D_ One of the main problems in the production of these cheeses is the high variability in the cakes obtained, since it is not possible to ensure that the number and species of microorganisms from the raw materials (crude and coagulant vegetable milk) are always the same. This variability causes fluctuations in the organoleptic characteristics and hygienic and health quality of the final product, affecting the consumer’s loyalty to this type of product. _x000D_ so it is proposed, a study and selection of bacteria and yeasts native to Torta del Casar, for use as initiating cultures and biocontrol of pathogenic and altering bacteria in the production process, being able to control the maturation process and obtain totally homogeneous cakes._x000D_ Another problem with these cheeses is that they have a maximum shelf life of 270 days, because it is made from raw milk. Biocontrol is expected to increase this time, between 30 and 60 days, using conservation techniques._x000D_ The main innovation of this project is the use of biocontrol agents (lactic bacteria and indigenous yeasts), obtained in the cake making process itself, with antimicrobial activity against L. monocytogenes, Salmonella, E. coli, S. aureus, toxiogenic molds and Pseudomonas; in addition, these biocontrol agents will contribute to favor the sensory characteristics of flavor, aroma and texture, typical of Torta del Casar. (English) / rank | |||||||||||||||
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| Property / summary: Cheeses DEL CASAR is a company dedicated to the production and marketing of cheeses, including Torta del Casar. _x000D_ this cheese is traditionally made from raw merine or merino sheep’s milk and is obtained by enzymatic coagulation of the milk by a vegetable coagulant of the wild thistle flower (Cynara cardunculus). It is characterised by its high proteolysis, which causes a very fluid paste that is poured through the cracks of the bark._x000D_ One of the main problems in the production of these cheeses is the high variability in the cakes obtained, since it is not possible to ensure that the number and species of microorganisms from the raw materials (crude and coagulant vegetable milk) are always the same. This variability causes fluctuations in the organoleptic characteristics and hygienic and health quality of the final product, affecting the consumer’s loyalty to this type of product. _x000D_ so it is proposed, a study and selection of bacteria and yeasts native to Torta del Casar, for use as initiating cultures and biocontrol of pathogenic and altering bacteria in the production process, being able to control the maturation process and obtain totally homogeneous cakes._x000D_ Another problem with these cheeses is that they have a maximum shelf life of 270 days, because it is made from raw milk. Biocontrol is expected to increase this time, between 30 and 60 days, using conservation techniques._x000D_ The main innovation of this project is the use of biocontrol agents (lactic bacteria and indigenous yeasts), obtained in the cake making process itself, with antimicrobial activity against L. monocytogenes, Salmonella, E. coli, S. aureus, toxiogenic molds and Pseudomonas; in addition, these biocontrol agents will contribute to favor the sensory characteristics of flavor, aroma and texture, typical of Torta del Casar. (English) / qualifier | |||||||||||||||
point in time: 12 October 2021
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Revision as of 17:14, 12 October 2021
Project Q3171212 in Spain
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | No label defined |
Project Q3171212 in Spain |
Statements
281,404.8 Euro
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351,756.0 Euro
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80.0 percent
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15 February 2018
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14 February 2021
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QUESOS DEL CASAR S.L.
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39°33'41.33"N, 6°25'1.63"W
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10049
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QUESOS DEL CASAR es una empresa dedicada a la elaboración y comercialización de quesos, entre ellos la Torta del Casar. _x000D_ Este queso se elabora de forma tradicional con leche cruda de oveja merina o entrefina, y se obtiene por coagulación enzimática de la leche mediante un coagulante vegetal de la flor de cardo silvestre (Cynara cardunculus). Se caracteriza por su elevada proteólisis, que origina una pasta muy fluida que se vierte por las grietas de la corteza._x000D_ Uno de los principales problemas en la elaboración de estos quesos, es la elevada variabilidad en las tortas obtenidas, ya que no es posible asegurar que el número y las especies de microorganismos procedentes de las materias primas (leche cruda y coagulante vegetal) sean siempre los mismos. Esta variabilidad causa fluctuaciones en las características organolépticas y calidad higiénico-sanitaria del producto final, afectando a la fidelidad del consumidor hacia este tipo de producto. _x000D_ Por lo que se propone, un estudio y selección de bacterias y levaduras autóctonas de la Torta del Casar, para su utilización como cultivos iniciadores y de biocontrol de bacterias patógenas y alterantes en el proceso de elaboración, pudiendo controlar el proceso de maduración y obtener tortas totalmente homogéneas._x000D_ Otro problema de estos quesos, es que tienen una vida útil máxima de 270 días, porque se elabora con leche cruda. Se espera que mediante el biocontrol se pueda aumentar este tiempo, entre 30 y 60 días, mediante técnicas de conservación._x000D_ La principal innovación de este proyecto es el uso de agentes de biocontrol (bacterias lácticas y levaduras autóctonas), obtenidos en el propio proceso de elaboración de la torta, con actividad antimicrobiana frente a L. monocytogenes, Salmonella, E. coli, S. aureus, mohos toxigénicos y Pseudomonas; y además, estos agentes de biocontrol contribuirán a favorecer las características sensoriales de sabor, aroma y textura, propias de la Torta del Casar. (Spanish)
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Cheeses DEL CASAR is a company dedicated to the production and marketing of cheeses, including Torta del Casar. _x000D_ this cheese is traditionally made from raw merine or merino sheep’s milk and is obtained by enzymatic coagulation of the milk by a vegetable coagulant of the wild thistle flower (Cynara cardunculus). It is characterised by its high proteolysis, which causes a very fluid paste that is poured through the cracks of the bark._x000D_ One of the main problems in the production of these cheeses is the high variability in the cakes obtained, since it is not possible to ensure that the number and species of microorganisms from the raw materials (crude and coagulant vegetable milk) are always the same. This variability causes fluctuations in the organoleptic characteristics and hygienic and health quality of the final product, affecting the consumer’s loyalty to this type of product. _x000D_ so it is proposed, a study and selection of bacteria and yeasts native to Torta del Casar, for use as initiating cultures and biocontrol of pathogenic and altering bacteria in the production process, being able to control the maturation process and obtain totally homogeneous cakes._x000D_ Another problem with these cheeses is that they have a maximum shelf life of 270 days, because it is made from raw milk. Biocontrol is expected to increase this time, between 30 and 60 days, using conservation techniques._x000D_ The main innovation of this project is the use of biocontrol agents (lactic bacteria and indigenous yeasts), obtained in the cake making process itself, with antimicrobial activity against L. monocytogenes, Salmonella, E. coli, S. aureus, toxiogenic molds and Pseudomonas; in addition, these biocontrol agents will contribute to favor the sensory characteristics of flavor, aroma and texture, typical of Torta del Casar. (English)
12 October 2021
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Casar de Cáceres
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Identifiers
IDI-20180265
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