Publicação
Effect of high pressure pre-treatment on raw ewes’ milk and on subsequently produced cheese throughout ripening
| Resumo: | BACKGROUND: 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. |
|---|---|
| Autores principais: | Inácio, Rita S. |
| Outros Autores: | Pinto, Carlos A.; Saraiva, Jorge A.; Gomes, Ana M. P. |
| 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 aberto |
| Instituição associada: | Universidade Católica Portuguesa |
| Idioma: | inglês |
| Origem: | Veritati - Repositório Institucional da Universidade Católica Portuguesa |
| _version_ | 1877783907421650944 |
|---|---|
| author | Inácio, Rita S. |
| author2 | Pinto, Carlos A. Saraiva, Jorge A. Gomes, Ana M. P. |
| author2_role | author author author |
| author_facet | Inácio, Rita S. Pinto, Carlos A. Saraiva, Jorge A. Gomes, Ana M. P. |
| author_role | author |
| contributor_name_str_mv | Veritati |
| country_str | PT |
| creators_json_txt | [{\"Person.name\":\"Inácio, Rita S.\",\"Person.identifier.cienciaID\":\"BC12-47BA-BCDC\",\"Person.identifier.orcid\":\"0000-0003-4347-9878\",\"Person.identifier.scopusAuthorID\":\"55888024100\"},{\"Person.name\":\"Pinto, Carlos A.\"},{\"Person.name\":\"Saraiva, Jorge A.\",\"Person.identifier.cienciaID\":\"EC16-41A3-01BD\",\"Person.identifier.orcid\":\"0000-0002-5536-6056\",\"Person.identifier.scopusAuthorID\":\"35583570500\"},{\"Person.name\":\"Gomes, Ana M. P.\",\"Person.identifier.cienciaID\":\"AA12-BFC1-B2E3\",\"Person.identifier.orcid\":\"0000-0001-7883-2446\",\"Person.identifier.researcherID\":\"B-9944-2013\",\"Person.identifier.scopusAuthorID\":\"57190668768\",\"Person.identifier.scopusAuthorID\":\"57197920163\"}] |
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| datacite.creators.creator.creatorName.fl_str_mv | Inácio, Rita S. Pinto, Carlos A. Saraiva, Jorge A. Gomes, Ana M. P. |
| datacite.date.Accepted.fl_str_mv | 2021-06-01T00:00:00Z |
| datacite.date.available.fl_str_mv | 2022-06-03T00:30:46Z |
| datacite.date.embargoed.fl_str_mv | 2022-06-03T00:30:46Z |
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| datacite.subjects.subject.fl_str_mv | Serra da Estrela cheese Raw ewe’s milk Yield Microbial evolution Safety Scale-up |
| datacite.titles.title.fl_str_mv | Effect of high pressure pre-treatment on raw ewes’ milk and on subsequently produced cheese throughout ripening |
| dc.contributor.none.fl_str_mv | Veritati |
| dc.creator.none.fl_str_mv | Inácio, Rita S. Pinto, Carlos A. Saraiva, Jorge A. Gomes, Ana M. P. |
| dc.date.Accepted.fl_str_mv | 2021-06-01T00:00:00Z |
| dc.date.available.fl_str_mv | 2022-06-03T00:30:46Z |
| dc.date.embargoed.fl_str_mv | 2022-06-03T00:30:46Z |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://hdl.handle.net/10400.14/31617 |
| dc.language.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Wiley |
| dc.rights.none.fl_str_mv | http://purl.org/coar/access_right/c_abf2 |
| dc.subject.none.fl_str_mv | Serra da Estrela cheese Raw ewe’s milk Yield Microbial evolution Safety Scale-up |
| dc.title.fl_str_mv | Effect of high pressure pre-treatment on raw ewes’ milk and on subsequently produced cheese throughout ripening |
| dc.type.none.fl_str_mv | http://purl.org/coar/resource_type/c_6501 |
| description | BACKGROUND: 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. |
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| person_str_mv | Inácio, Rita S. Inácio, Rita S. https://www.ciencia-id.pt/BC12-47BA-BCDC BC12-47BA-BCDC http://orcid.org/0000-0003-4347-9878 0000-0003-4347-9878 Pinto, Carlos A. Saraiva, Jorge A. Saraiva, Jorge A. https://www.ciencia-id.pt/EC16-41A3-01BD EC16-41A3-01BD http://orcid.org/0000-0002-5536-6056 0000-0002-5536-6056 Gomes, Ana M. P. Gomes, Ana M. P. https://www.ciencia-id.pt/AA12-BFC1-B2E3 AA12-BFC1-B2E3 http://orcid.org/0000-0001-7883-2446 0000-0001-7883-2446 |
| publishDate | 2021 |
| publisher.none.fl_str_mv | Wiley |
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| spelling | engWileypt_PTBACKGROUND: 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.application/pdfpt_PTEffect of high pressure pre-treatment on raw ewes’ milk and on subsequently produced cheese throughout ripeningPersonalInácio, Rita S.DSpacehttp://dspace.org/items/423ba57c-3d34-40fa-ab0c-43d16e4b90f5DSpacehttp://dspace.org/items/423ba57c-3d34-40fa-ab0c-43d16e4b90f5InácioRita SantosCiência IDhttps://www.ciencia-id.ptBC12-47BA-BCDCORCIDhttp://orcid.org0000-0003-4347-9878Scopus Author IDhttps://www.scopus.com55888024100Pinto, Carlos A.PersonalSaraiva, Jorge A.DSpacehttp://dspace.org/items/cf49272f-81b3-4544-9c5e-624fd89c7b03DSpacehttp://dspace.org/items/cf49272f-81b3-4544-9c5e-624fd89c7b03SaraivaJorgeCiência IDhttps://www.ciencia-id.ptEC16-41A3-01BDORCIDhttp://orcid.org0000-0002-5536-6056Scopus Author IDhttps://www.scopus.com35583570500PersonalGomes, Ana M. P.DSpacehttp://dspace.org/items/c18c2fb1-f3dc-4274-a646-23d456432798DSpacehttp://dspace.org/items/c18c2fb1-f3dc-4274-a646-23d456432798GomesAna MariaCiência IDhttps://www.ciencia-id.ptAA12-BFC1-B2E3ORCIDhttp://orcid.org0000-0001-7883-2446Researcher IDhttps://www.researcherid.comB-9944-2013Scopus Author IDhttps://www.scopus.com57190668768Scopus Author IDhttps://www.scopus.com57197920163HostingInstitutionOrganizationalVeritatie-mailmailto:repositorio@ucp.ptrepositorio@ucp.ptISSNIsPartOf0022-5142DOIIsPartOf10.1002/jsfa.110232022-06-03T00:30:46Z2021-06-012021-06-01T00:00:00ZHandlehttp://hdl.handle.net/10400.14/31617http://purl.org/coar/access_right/c_abf2open accessSerra da Estrela cheeseRaw ewe’s milkYieldMicrobial evolutionSafetyScale-up1647084 bytesFundação para a Ciência e a TecnologiaOrganic Chemistry, Natural Products and Food Stuffsinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FQUI%2F00062%2F2019/PTUID/QUI/00062/20196817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871Fundação para a Ciência e a TecnologiaCentre for Biotechnology and Fine Chemistryinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UID%2FMulti%2F50016%2F2019/PTUID/Multi/50016/20196817 - DCRRNI IDCrossref Funder IDhttp://doi.org/10.13039/501100001871Fundação para a Ciência e a TecnologiaEvaluation of high-pressure as a non-thermal pasteurisation technology to render Serra cheese manufactured from raw ewe milk microbiologically safeinfo:eu-repo/grantAgreement/FCT/FARH/SFRH%2FBD%2F96576%2F2013/PTSFRH/BD/96576/2013FARHCrossref Funder IDhttp://doi.org/10.13039/501100001871Fundação para a Ciência e a TecnologiaThe influence of pH in key case-studies bacterial and fungal spores’ behaviour inoculated in food model solutions and food products stored under pressure hyperbaric storageinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F137036%2F2018/PTSFRH/BD/137036/2018Crossref Funder IDhttp://doi.org/10.13039/501100001871literaturehttp://purl.org/coar/resource_type/c_6501journal articlehttp://purl.org/coar/access_right/c_abf2application/pdffulltexthttps://repositorio.ucp.pt/bitstreams/452c4534-b2ed-4ae5-8032-e10ce6393949/downloadJournal of the Science of Food and Agriculture |
| spellingShingle | Effect of high pressure pre-treatment on raw ewes’ milk and on subsequently produced cheese throughout ripening Inácio, Rita S. Serra da Estrela cheese Raw ewe’s milk Yield Microbial evolution Safety Scale-up |
| status | SINGLETON |
| subject.fl_str_mv | Serra da Estrela cheese Raw ewe’s milk Yield Microbial evolution Safety Scale-up |
| title | Effect of high pressure pre-treatment on raw ewes’ milk and on subsequently produced cheese throughout ripening |
| title_full | Effect of high pressure pre-treatment on raw ewes’ milk and on subsequently produced cheese throughout ripening |
| title_fullStr | Effect of high pressure pre-treatment on raw ewes’ milk and on subsequently produced cheese throughout ripening |
| title_full_unstemmed | Effect of high pressure pre-treatment on raw ewes’ milk and on subsequently produced cheese throughout ripening |
| title_short | Effect of high pressure pre-treatment on raw ewes’ milk and on subsequently produced cheese throughout ripening |
| title_sort | Effect of high pressure pre-treatment on raw ewes’ milk and on subsequently produced cheese throughout ripening |
| topic | Serra da Estrela cheese Raw ewe’s milk Yield Microbial evolution Safety Scale-up |
| topic_facet | Serra da Estrela cheese Raw ewe’s milk Yield Microbial evolution Safety Scale-up |
| url | http://hdl.handle.net/10400.14/31617 |
| visible | 1 |