Publicação

High pressure processing of raw ewe's cheese promotes microbiological safety and quality during prolonged storage

Ver documento

Detalhes bibliográficos
Resumo:Serra da Estrela cheese (a raw ewe’s milk) ripened for 45 days was treated at 600 MPa for 6 min (P1) and at 450 MPa for 6 (P2) and 9 min (P3) and kept in refrigerated storage for 15 months. Lactobacillus and Lactococcus viable cell numbers were reduced in 3.2–3.6 and 2.7–3.6 log cycle units, respectively. Lower reductions were verified for total aerobic mesophilic and Enterococcus viable cell numbers in cheeses treated at 450 MPa (2.4–2.5 and 1.2 log reductions, respectively). In HPP cheeses, yeasts and moulds were below the enumeration limit up to 6 months of storage, but at 15 months 3.6–4.2 log cfu/g were quantified in all cheeses, while Enterobacteriaceae were inactivated to below the quantification limit. The increment of pressure treatment caused a greater impact on the microbiota’s viability than the increase in time under pressure. During storage, minor total colour differences were determined for HPP P3 cheese surface relative to control cheeses, ChC, at 45 days of ripening. HPP can thus be a good process to apply after cheese manufacture, since it offers a good potential to render raw-milk cheese microbiologically safer, with minimal changes in quality.
Autores principais:Inácio, Rita S.
Outros Autores:Gomes, Ana M. P.; Saraiva, Jorge A.
Assunto:Fat Microbial evolution Moisture Protein Serra da Estrela cheese
Ano:2025
País:Portugal
Tipo de documento:artigo original
Tipo de acesso:acesso aberto
Instituição associada:Universidade Católica Portuguesa
Idioma:inglês
Origem:Veritati - Repositório Institucional da Universidade Católica Portuguesa

Registos relacionados

Registos relacionados