Effect of high pressure pre-treatment on raw ewes' milk and on subsequently produced cheese throughout ripening

• Autor(es): Inácio, Rita S. ; Pinto, Carlos A. ; Saraiva, Jorge A. ; Gomes, Ana M. P. ; Inácio, Rita Santos
• Data: 2021
• Origem: Repositório Institucional do IPBeja
• Assunto(s): Serra da Estrela cheese; Raw ewe's milk; Yield; Microbial evolution; Safety; Scale-up
• Tipo de Documento: Artigo científico
• Idioma: Inglês

Descrição

Raw ewe's milk, as used to manufacture Serra da Estrela Protected Designation of Origin cheese, was pre-treated by high pressure processing (HPP), using previously optimized conditions (121 MPa for 30 min), aiming to evaluate its effect on milk technological properties for subsequent cheese production, namely the impact on resulting curd, whey and cheese throughout ripening.