| Foreword | p. 11 |
| Introduction | p. 13 |
| Reflexions sur l'histoire, la situation actuelle et l'evolution des produits animaux typiques | p. 17 |
| Different concepts of quality and its economic implications | p. 30 |
| Processus d'evolution des gouts et du metissage culturel en matiere de consommation | p. 35 |
| Relationship between animal health and quality of food of animal origin | p. 49 |
| Consumption of ham from pannaging iberian pigs and its effects on human health | p. 55 |
| Le registre communautaire des indications geographiques, des appellations d'origine et des attestations de specificite | p. 62 |
| Les produits alimentaires typiques d'origine animale: le cas du massif central | p. 67 |
| Singular quality in farm products: A.R.T.E.C.O., report of an experience in collective commercialisation | p. 76 |
| Analysis of dehesas with multiple use. Physical and economic indexes of sustainable management | p. 81 |
| Ecological food production from animal origin in the dehesa agrosystem of Andalucia and Extremadura | p. 87 |
| Genetic markers, permanent bio-indicators of quality in typical animal products | p. 91 |
| Economics and trade of quality cheeses | p. 99 |
| From milk to the cheese: technological criteria determining the quality of the cheese | p. 105 |
| Technological factors of the quality of fermented milk products | p. 115 |
| Influence des facteurs de production sur la composition chimique du lait valorise en fromage : le cas du lait de brebis | p. 128 |
| Idiazabal cheese and the production systems used with native Latxa and Carranzana breeds of sheep | p. 147 |
| La Serena cheese: tradition and reality | p. 153 |
| Serpa cheese production in Portugal | p. 159 |
| Le fromage ovin de l'ancienne tradition fromagere de l'ile de Sardaigne : Le Fiore Sardo | p. 166 |
| Fiore Sardo: hard uncooked ewe's milk cheese | p. 170 |
| Pecorino Sardo: semi-cooked ewe's milk cheese | p. 174 |
| Pecorino Romano: hard cooked ewe's milk cheese | p. 178 |
| Feta cheese: history, manufacture, physico-chemical properties, legislation | p. 182 |
| Les fromages de lactoserum: questions autour de la certification des sous-produits | p. 188 |
| Future potential of traditional, fermented dairy by-product: Kishk | p. 193 |
| Casu Axedu. Goat's milk fresh cheese | p. 197 |
| Production of a more healthy goat milk. Use of diets supplemented with protected fat rich in PUFAs | p. 203 |
| Pastoral technologies of obtaining traditional products from ewe's and goat's milk | p. 209 |
| Aspects economiques et technologiques de la filiere laitiere bovine en Algerie: cas de deux laiteries industrielles de la region centre | p. 213 |
| Position des restaurateurs vis-a-vis d'un produit festif: le fromage de chevre | p. 220 |
| Preliminary data on the ewe breed effect on the quality of Portuguese Serpa cheese | p. 234 |
| Evaluation de la qualite des laits et fromages de chevre et influence du systeme d'elevage en region Mediterraneenne | p. 239 |
| Effect of different coagulant enzymes in Murciano-Granadina fresh goat cheese. Influence on cheese yield | p. 244 |
| Evaluation of two vegetal rennet from Cynara Cardunculus: Elaboration trial of la Serena cheese | p. 249 |
| Coagulation properties of goat milk in the first three months of lactation | p. 256 |
| Fermentation of goat and cow milk with different lactic acid starter cultures | p. 262 |
| Proteolytic changes in Tulum cheeses marketed in Ankara | p. 268 |
| Lipolytic changes in Tulum cheeses marketed in Ankara | p. 272 |
| Proteolysis of picante cheese: Effects of ripening time and combination of ovine and caprine milks | p. 277 |
| Mineral content throughout the ripening of three Spanish traditional cheese varieties (Picon Bejes-Tresviso, Babia-Laciana and Leon) | p. 283 |
| Proteolytic changes during the ripening process of Babia-Laciana goat's raw milk cheese | p. 288 |
| Effect of ripening time and type of rennet on the proteolysis during the ripening of Leon cow's milk cheese | p. 294 |
| Microbial changes during the ripening period of the cheese of Evora | p. 301 |
| Le marche des viandes de ruminants et les indicateurs de qualite | p. 309 |
| Influence of production factors on the characteristics of meat from ruminants in Mediterranean area | p. 315 |
| The extensive pig quality | p. 320 |
| Les criteres et facteurs de la qualite de volailles typees; exemple des poulets "Label Rouge" | p. 339 |
| Iberian ham | p. 353 |
| Relations entre caracterisation et definition d'un produit typique non industrialise: le Prisuttu ou jambon sec corse | p. 359 |
| Quality in the denomination of origin "Jamon de Teruel" | p. 365 |
| Ternasco de Aragon: origin and characteristics | p. 370 |
| Retinto meat | p. 373 |
| Production of free range chickens in the Spanish south-west | p. 381 |
| Systemes de production et caracteristiques organoleptiques des foies gras de canard en conserve | p. 386 |
| Assessments of ground meat quality during marketing | p. 395 |
| Qualite de la viande ovine et approche systeme. Le management commercial au service du systeme de production. Role des dires d'experts | p. 410 |
| Meat production performances of two local Romanian breeds of sheep - tigaia and merinos de cluj | p. 425 |
| Productivity of white and black merino yearlings under extensive grazing conditions | p. 432 |
| Effects of different feed systems on lamb growth and carcass features | p. 440 |
| The effect of betaine on subcutaneous fat thickness and carcass characteristics of manchego lambs | p. 446 |
| Defauts de qualite des gras de couverture des agneaux de race lacaune eleves en bergerie | p. 451 |
| The influence of the feeding system and the calving period on the quality of the retinto cattle meat | p. 456 |
| Effets de la castration precoce sur les caracteristiques du collagene de muscles squelettiques chez le bovin male en croissance | p. 459 |
| Effets de la modulation de la croissance entre 9 et 16 mois sur les caracteristiques du collagene intramusculaire chez le bovin | p. 465 |
| Characteristics of carcasses and meat according to S-EUROP classification in the region of Murcia | p. 471 |
| Fatty acids profile of different locations in Iberian pig adipose tissue | p. 475 |
| Carcasses differences between Iberian pigs slaughtered at 60 and 90 kg for fresh consumption: the primor pig | p. 479 |
| A research on the slaughter age and carcass traits of pheasants | p. 483 |
| Extensive breeding and castration effects on the productivity and carcass quality of local breeds of chickens | p. 487 |
| Production of quality eggs from Spanish chicken breeds | p. 495 |
| The cock feather's quality for the fly-fish | p. 499 |
| Does quality exist in aquaculture products? | p. 503 |
| Quality determination in aquaculture products | p. 508 |
| The sport of camel racing, from Arabia to north Africa | p. 512 |
| Quality honey | p. 515 |
| Marketing of quality products: Promotion and protection systems | p. 523 |
| Stockbreeding associations in Extremadura: current situation and ovine marketing objectives | p. 525 |
| Application of the Regulations 2081 and 2082/92 in Portugal, their importance in the Organization and valuation of the Portuguese traditional products | p. 528 |
| Strategies of the Association for the label of quality "Alimentos de Andalucia" to promote its agrofood products | p. 532 |
| Addressing the changing habits of the consumers: chance and danger for typical Mediterranean animal products. Lessons and conclusions from the International Symposium on the basis of quality of typical Mediterranean animal products | p. 537 |
| List of Participants | p. 549 |
| Table of Contents provided by Blackwell. All Rights Reserved. |
