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

Detalhes bibliográficos
Autor(a) principal: Inácio, Rita S.
Data de Publicação: 2022
Outros Autores: Barros, Rui, Saraiva, Jorge A., Gomes, Ana M. P.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.14/36855
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 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.
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spelling Optimization of raw ewes’ milk high-pressure pre-treatment for improved production of raw milk cheeseDesign of experimentExperimental screeningHigh-pressure processingMicrobial compositionSafetySerra da Estrela cheeseYieldSerra 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.Veritati - Repositório Institucional da Universidade Católica PortuguesaInácio, Rita S.Barros, RuiSaraiva, Jorge A.Gomes, Ana M. P.2022-03-02T17:36:03Z2022-02-012022-02-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.14/36855eng2304-815810.3390/foods1103043585124240643PMC883418635159585000757553500001info: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:RCAAP2024-01-16T01:43:11Zoai:repositorio.ucp.pt:10400.14/36855Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T18:29:57.937289Repositório 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 S.
Design of experiment
Experimental screening
High-pressure processing
Microbial composition
Safety
Serra da Estrela cheese
Yield
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 S.
author_facet Inácio, Rita S.
Barros, Rui
Saraiva, Jorge A.
Gomes, Ana M. P.
author_role author
author2 Barros, Rui
Saraiva, Jorge A.
Gomes, Ana M. P.
author2_role author
author
author
dc.contributor.none.fl_str_mv Veritati - Repositório Institucional da Universidade Católica Portuguesa
dc.contributor.author.fl_str_mv Inácio, Rita S.
Barros, Rui
Saraiva, Jorge A.
Gomes, Ana M. P.
dc.subject.por.fl_str_mv Design of experiment
Experimental screening
High-pressure processing
Microbial composition
Safety
Serra da Estrela cheese
Yield
topic Design of experiment
Experimental screening
High-pressure processing
Microbial composition
Safety
Serra da Estrela cheese
Yield
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 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.
publishDate 2022
dc.date.none.fl_str_mv 2022-03-02T17:36:03Z
2022-02-01
2022-02-01T00:00:00Z
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 http://hdl.handle.net/10400.14/36855
url http://hdl.handle.net/10400.14/36855
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 2304-8158
10.3390/foods11030435
85124240643
PMC8834186
35159585
000757553500001
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.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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