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

Detalhes bibliográficos
Autor(a) principal: Inácio, Rita
Data de Publicação: 2022
Outros Autores: Barros, R., Saraiva, J., Gomes, A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: https://hdl.handle.net/20.500.12207/5656
Resumo: Serra 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 socio-environmental 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.
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spelling Optimization of raw ewes’ milk high-pressure pre-treatment for improved production of raw milk cheeseDesign of experimentSerra da Estrela cheeseMicrobial compositionYieldSafetyHigh-pressure processingExperimental screeningSerra 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 socio-environmental 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.MDPI2022-11-10T14:25:25Z2022-02-01T00:00:00Z2022-02-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/20.500.12207/5656eng2304-8158https://doi.org/10.3390/foods11030435Inácio, RitaBarros, R.Saraiva, J.Gomes, A.info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2022-11-24T07:45:25Zoai:repositorio.ipbeja.pt:20.500.12207/5656Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:14:53.294146Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Optimization of raw ewes’ milk high-pressure pre-treatment for improved production of raw milk cheese
title Optimization of raw ewes’ milk high-pressure pre-treatment for improved production of raw milk cheese
spellingShingle Optimization of raw ewes’ milk high-pressure pre-treatment for improved production of raw milk cheese
Inácio, Rita
Design of experiment
Serra da Estrela cheese
Microbial composition
Yield
Safety
High-pressure processing
Experimental screening
title_short Optimization of raw ewes’ milk high-pressure pre-treatment for improved production of raw milk cheese
title_full Optimization of raw ewes’ milk high-pressure pre-treatment for improved production of raw milk cheese
title_fullStr Optimization of raw ewes’ milk high-pressure pre-treatment for improved production of raw milk cheese
title_full_unstemmed Optimization of raw ewes’ milk high-pressure pre-treatment for improved production of raw milk cheese
title_sort Optimization of raw ewes’ milk high-pressure pre-treatment for improved production of raw milk cheese
author Inácio, Rita
author_facet Inácio, Rita
Barros, R.
Saraiva, J.
Gomes, A.
author_role author
author2 Barros, R.
Saraiva, J.
Gomes, A.
author2_role author
author
author
dc.contributor.author.fl_str_mv Inácio, Rita
Barros, R.
Saraiva, J.
Gomes, A.
dc.subject.por.fl_str_mv Design of experiment
Serra da Estrela cheese
Microbial composition
Yield
Safety
High-pressure processing
Experimental screening
topic Design of experiment
Serra da Estrela cheese
Microbial composition
Yield
Safety
High-pressure processing
Experimental screening
description Serra 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 socio-environmental 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.
publishDate 2022
dc.date.none.fl_str_mv 2022-11-10T14:25:25Z
2022-02-01T00:00:00Z
2022-02-01
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://hdl.handle.net/20.500.12207/5656
url https://hdl.handle.net/20.500.12207/5656
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 2304-8158
https://doi.org/10.3390/foods11030435
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MDPI
publisher.none.fl_str_mv MDPI
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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