CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Porto, Portugal.
LAQV-REQUIMTE, Department of Chemistry, Campus Universitário de Santiago, University of Aveiro, Aveiro, Portugal.
J Sci Food Agric. 2021 Jul;101(9):3975-3980. doi: 10.1002/jsfa.11023. Epub 2021 Feb 12.
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.
The cheese yield increased 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 no significant differences (P ≥ 0.05) with respect to quantified microbial load or basic physicochemical quality parameters.
HPP appears to be a promising non-thermal treatment for ewes' milk to inactivate contaminant bacteria but with no negative effect on lactic acid bacteria, which is very important for the unique characteristics of Serra da Estrela cheese. © 2020 Society of Chemical Industry.
用来制作埃斯特雷拉山脉原产地保护奶酪的生羊奶，采用高压处理（HPP）进行了预处理，使用了之前优化的条件（121 MPa 处理 30 分钟），旨在评估其对后续奶酪生产的牛奶技术特性的影响，即对成熟过程中所得凝乳、乳清和奶酪的影响。
经 HPP 预处理的牛奶可使奶酪产量增加 10.4%，同时还可灭活有益微生物群。在成熟 60 天后，处理和对照奶酪在量化的微生物负荷或基本理化质量参数方面均无显著差异（P≥0.05）。
HPP 似乎是一种有前途的羊奶非热处理方法，可灭活污染菌，但对乳酸菌没有负面影响，这对埃斯特雷拉山脉奶酪的独特特性非常重要。© 2020 英国化学学会。
