PROJECT R&D+I

TITLE
SERPAFLORA - VALORIZATION OF THE AUTOCONE FLOWER OF SERPA CHEESE

HIGHLIGHTS
Valuation of the microbiota of raw sheep's milk through the characterization of cheese
technological skills and consequent use in the construction of specialized native starter
cultures focused on the quality of Serpa cheese.

ABSTRACT
The technique of artisanal cheese production, based on the use of raw milk, without addition of
inoculum, evidences the importance of native flora as responsible for the sensorial characteristics
of cheese, being one of the most important factors in the specificity and quality. However, in
order to produce products of excellence, as required by a Protected Designation of Origin (PDO), it
is necessary to have high quality microbiological milks. The dependence of the raw milk
determines a great heterogeneity of the final characteristics, hardly controllable by the
cheesemaker in the case of milk of lesser ability. Furthermore, from the point of view of food
safety, the consumption of these products raises some suspicions making it difficult for them to be
accepted by some markets.

Innovative practices in the small ruminant range, with few rare exceptions, are limited. With the
creation of the operational group, SerpaFlora intends to contribute to innovation in this sector in
order to promote the valorization of resources (raw material: milk), food safety and quality and
diversification of supply. At the same time, it contributes to the preservation and promotion of a
product that is part of the Portuguese gastronomic and socio-cultural heritage.

In general terms, this operational group will be able to promote technology transfer because the
results obtained will be reflected in the improvement and innovation of the technological process
and consequently the benefit of all the actors in this sector, and the intellectual property of the
outputs should be considered, if the case, by the partners of the consortium.

KEYWORDS
Artisanal Cheese, Serpa, Valuation of Food Products, Innovation, Sheep Milk, Microbiota

PROMOTERS / PARTNERS
Escola Superior de Biotecnologia – Universidade Católica Portuguesa (Portugal); Instituto Politécnico de Beja -
Escola Superior Agrária (Coordenador); ACOS - Associação de Agricultores do Sul; Certis-Controlo e Certificação,
Lda; CONSULAI, Consultoria Agro-Industrial Lda; Biocant - Associação de Transferência de Tecnologia;
Queijaria Guilherme Unip. Lda; CEBAL - Centro de Biotecnologia Agrícola e Agro-Alimentar do Alentejo; INIAV -
Instituto Nacional de Investigação Agrária e Veterinária, I.P.

FINANCING PROGRAM EXECUTION DATE GLOBAL BUDGET

PDR2020-101-031020 2017-2020 € XXX

CONTACTS (ESB) E-MAIL PHONE

Manuela Pintado mpintado@porto.ucp.pt +351 22 55 800 00