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Optimization of raw ewes’ milk high-pressure pre-treatment for improved production of raw milk cheese

2022-02-01Artigo científico Acesso aberto
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dc.contributor.authorInácio, Rita S.
dc.contributor.authorBarros, Rui
dc.contributor.authorSaraiva, Jorge A.
dc.contributor.authorGomes, Ana M. P.
dc.date.accessioned2022-03-02T17:36:03Z
dc.date.available2022-03-02T17:36:03Z
dc.date.issued2022-02-01
dc.description.abstractSerra da Estrela protected designation of origin (PDO) cheese is manufactured with raw milk from Bordaleira and/or Churra Mondegueira da Serra da Estrela sheep breeds. Several socioenvironmental shortcomings have reduced production capacity; hence, treatments that may contribute to its efficient transformation into cheese are welcome. High-pressure processing (HPP) milk pre-treatment may contribute to a cheese yield increment, yet optimization of processing conditions is warranted. An initial wide-scope screening experiment allowed for pinpointing pressure intensity, holding time under pressure and time after HPP as the most important factors influencing curd yield. Based on this, a more targeted screening experiment allowed for selecting the range of experimental conditions to be used for an experimental design study that revealed an HPP treatment at 121 MPa for 30 min as the optimum for milk processing to improve curd yield (>9%) and effectively maintain the beneficial cheese microbiota; the optimum was validated in a final experimental framework.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.doi10.3390/foods11030435pt_PT
dc.identifier.eid85124240643
dc.identifier.issn2304-8158
dc.identifier.pmcPMC8834186
dc.identifier.pmid35159585
dc.identifier.urihttp://hdl.handle.net/10400.14/36855
dc.identifier.wos000757553500001
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectDesign of experimentpt_PT
dc.subjectExperimental screeningpt_PT
dc.subjectHigh-pressure processingpt_PT
dc.subjectMicrobial compositionpt_PT
dc.subjectSafetypt_PT
dc.subjectSerra da Estrela cheesept_PT
dc.subjectYieldpt_PT
dc.titleOptimization of raw ewes’ milk high-pressure pre-treatment for improved production of raw milk cheesept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.citation.issue3pt_PT
oaire.citation.titleFoodspt_PT
oaire.citation.volume11pt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT

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