Addressing Quality, Safety, and Sustainability Challenges in Artisanal Pico Cheese Production: Proteolysis Indexes, Staphylococci, and Whey Valorization

Addressing Quality, Safety, and Sustainability Challenges in Artisanal Pico Cheese Production: Proteolysis Indexes, Staphylococci, and Whey Valorization

Artisanal cheeses face unique challenges due to changes in the present approaches to food safety, health, and environmental sustainability. This work aims at tackling such challenges in Pico cheese, by addressing outdated PDO criteria, the need to tackle coagulase-positive staphylococci (CoPS) and t...

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Bibliographic Details
Main Authors: Sandra P. A. Câmara, Cristiana Maduro Dias, Hélder P. B. Nunes, Raphael Martin, Francisca Pimentel, Júlia V. Gomes, Maria da Graça A. Silveira, Henrique J. D. Rosa, Airidas Dapkevicius, Alfredo E. S. Borba, Maria de Lurdes N. E. Dapkevicius
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Foods
Subjects:
artisanal cheese
coagulase-positive <i>Staphylococcus</i>
whey cheese
proteolysis
sustainability
safety
Online Access:https://www.mdpi.com/2304-8158/14/9/1487
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