Publicação
Effect of high pressure pre-treatment on raw ewes' milk and on subsequently produced cheese throughout ripening
| Resumo: | 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. |
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| Autores principais: | Inácio, Rita S. |
| Outros Autores: | Pinto, Carlos A.; Saraiva, Jorge A.; Gomes, Ana M. P.; Inácio, Rita Santos |
| Assunto: | Serra da Estrela cheese Raw ewe's milk Yield Microbial evolution Safety Scale-up |
| Ano: | 2021 |
| País: | Portugal |
| Tipo de documento: | artigo |
| Tipo de acesso: | acesso restrito |
| Instituição associada: | Instituto Politécnico de Beja |
| Idioma: | inglês |
| Origem: | Repositório Institucional do IPBeja |
| Resumo: | 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. |
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