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

2025-07-03Research article Open access
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dc.contributor.authorInácio, Rita S.
dc.contributor.authorGomes, Ana M. P.
dc.contributor.authorSaraiva, Jorge A.
dc.date.accessioned2025-09-08T11:12:00Z
dc.date.available2025-09-08T11:12:00Z
dc.date.issued2025-07-03
dc.description.abstractSerra 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.eng
dc.identifier.citationInácio, R. S., Gomes, A. M. P., & Saraiva, J. A. (2025). High pressure processing of raw ewe's cheese promotes microbiological safety and quality during prolonged storage. Dairy, 6(4), Article 36. https://doi.org/10.3390/dairy6040036
dc.identifier.doi10.3390/dairy6040036
dc.identifier.other7fdec7df-7ed1-4a99-bb84-1a558941b126
dc.identifier.urihttp://hdl.handle.net/10400.14/54743
dc.identifier.wos001558377600001
dc.language.isoeng
dc.peerreviewedyes
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectFat
dc.subjectMicrobial evolution
dc.subjectMoisture
dc.subjectProtein
dc.subjectSerra da Estrela cheese
dc.titleHigh pressure processing of raw ewe's cheese promotes microbiological safety and quality during prolonged storageeng
dc.typeresearch article
dspace.entity.typePublication
oaire.citation.issue4
oaire.citation.titleDairy
oaire.citation.volume6
oaire.versionhttp://purl.org/coar/version/c_970fb48d4fbd8a85

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