Repository logo
 
Publication

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

2021-06-01Journal article Open access
Simple item page
dc.contributor.authorInácio, Rita S.
dc.contributor.authorPinto, Carlos A.
dc.contributor.authorSaraiva, Jorge A.
dc.contributor.authorGomes, Ana M. P.
dc.date.accessioned2021-01-11T17:35:47Z
dc.date.available2022-06-03T00:30:46Z
dc.date.issued2021-06-01
dc.description.abstractBACKGROUND: Raw ewe’s milk, used to manufacture Serra da Estrela Protected Designation of Origin (PDO) cheese, was pre-treated by high pressure processing (HPP), using previously optimized conditions (121 MPa/30 min), in order to evaluate its effect on milk technological properties for subsequent cheese production, namely the impact on resulting curd, whey, and cheese throughout ripening. RESULTS: The cheese yield increase 10.4% as a result of milk pre-treated by HPP, which also yielded inactivation of beneficial microbial groups. After 60 days of ripening, both treated and control cheeses showed neither significant differences (P ≥ 0.05) in quantified microbial load nor in basic physicochemical quality parameters. CONCLUSION: HPP seems to be a promising non-thermal treatment for ewes’ milk to inactivate contaminant bacteria yet with no negative effect on lactic acid bacteria, which are very important for the unique characteristics of Serra da Estrela cheese.pt_PT
dc.description.versioninfo:eu-repo/semantics/acceptedVersionpt_PT
dc.identifier.citationInácio, R. S., Pinto, C. A., Saraiva, J. A., & Gomes, A. M. P. (Accepted/In press). Effect of high pressure pre-treatment on raw ewes' milk and on subsequently produced cheese throughout ripening. Journal of the Science of Food and Agriculture, 101(9), 3975-3980. https://doi.org/10.1002/jsfa.11023pt_PT
dc.identifier.doi10.1002/jsfa.11023pt_PT
dc.identifier.eid85100836072
dc.identifier.eissn1097-0010
dc.identifier.issn0022-5142
dc.identifier.pmid33336437
dc.identifier.urihttp://hdl.handle.net/10400.14/31617
dc.identifier.wos000617418900001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherWileypt_PT
dc.relationOrganic Chemistry, Natural Products and Food Stuffs
dc.relationCentre for Biotechnology and Fine Chemistry
dc.relationEvaluation of high-pressure as a non-thermal pasteurisation technology to render Serra cheese manufactured from raw ewe milk microbiologically safe
dc.relationThe influence of pH in key case-studies bacterial and fungal spores’ behaviour inoculated in food model solutions and food products stored under pressure hyperbaric storage
dc.subjectSerra da Estrela cheesept_PT
dc.subjectRaw ewe’s milkpt_PT
dc.subjectYieldpt_PT
dc.subjectMicrobial evolutionpt_PT
dc.subjectSafetypt_PT
dc.subjectScale-uppt_PT
dc.titleEffect of high pressure pre-treatment on raw ewes’ milk and on subsequently produced cheese throughout ripeningpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleOrganic Chemistry, Natural Products and Food Stuffs
oaire.awardTitleCentre for Biotechnology and Fine Chemistry
oaire.awardTitleEvaluation of high-pressure as a non-thermal pasteurisation technology to render Serra cheese manufactured from raw ewe milk microbiologically safe
oaire.awardTitleThe influence of pH in key case-studies bacterial and fungal spores’ behaviour inoculated in food model solutions and food products stored under pressure hyperbaric storage
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FQUI%2F00062%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F50016%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBD%2F96576%2F2013/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F137036%2F2018/PT
oaire.citation.titleJournal of the Science of Food and Agriculturept_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamFARH
person.familyNameInácio
person.familyNameSaraiva
person.familyNameGomes
person.givenNameRita Santos
person.givenNameJorge
person.givenNameAna Maria
person.identifier162628
person.identifier.ciencia-idBC12-47BA-BCDC
person.identifier.ciencia-idEC16-41A3-01BD
person.identifier.ciencia-idAA12-BFC1-B2E3
person.identifier.orcid0000-0003-4347-9878
person.identifier.orcid0000-0002-5536-6056
person.identifier.orcid0000-0001-7883-2446
person.identifier.ridB-9944-2013
person.identifier.scopus-author-id55888024100
person.identifier.scopus-author-id35583570500
person.identifier.scopus-author-id57190668768
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
relation.isAuthorOfPublication423ba57c-3d34-40fa-ab0c-43d16e4b90f5
relation.isAuthorOfPublicationcf49272f-81b3-4544-9c5e-624fd89c7b03
relation.isAuthorOfPublicationc18c2fb1-f3dc-4274-a646-23d456432798
relation.isAuthorOfPublication.latestForDiscoveryc18c2fb1-f3dc-4274-a646-23d456432798
relation.isProjectOfPublication82def740-166b-4a43-a7ad-be15decaa220
relation.isProjectOfPublication1f76a7db-2520-482f-b56b-7e01ea36dd1f
relation.isProjectOfPublication9ac98269-8be8-4459-8108-cc8ec34ac6ff
relation.isProjectOfPublication23f8c140-78d6-4430-971a-723ac7bba4db
relation.isProjectOfPublication.latestForDiscovery82def740-166b-4a43-a7ad-be15decaa220

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
28283467.pdf
Size:
1.57 MB
Format:
Adobe Portable Document Format
Download

Collections

CBQF - Contribuições em Revistas Científicas / Contribution to Journals