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

BACKGROUND: Raw ewe's milk, as used to manufacture Serra da Estrela Protected Designation of Origin cheese, was pre-treated y high pressure processing (HPP), using previously optimized conditions (121 MPa for 30 min), aiming to evaluate its effect on ilk technological properties for subsequent...

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Detalhes bibliográficos
Autor principal: Inácio, Rita S. (author)
Outros Autores: Pinto, Carlos A. (author), Saraiva, Jorge A. (author), Gomes, Ana M. P. (author)
Formato: article
Idioma:eng
Publicado em: 2022
Assuntos:
Serra da Estrela cheese
Raw ewe's milk
Yield
Microbial evolution
Safety
Scale-up
Texto completo:http://hdl.handle.net/20.500.12207/5495
País:Portugal
Oai:oai:repositorio.ipbeja.pt:20.500.12207/5495

Texto Completo

http://hdl.handle.net/20.500.12207/5495

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