Inácio Rita S, Barros Rui, Saraiva Jorge A, Gomes Ana M P
Department of Applied Technologies and Sciences, School of Agriculture, Polytechnic Institute of Beja, 7800-295 Beja, Portugal.
CBQF-Centro de Biotecnologia e Química Fina-Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal.
Foods. 2022 Feb 1;11(3):435. doi: 10.3390/foods11030435.
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.
埃什特雷拉山脉原产地保护（PDO）奶酪是用来自博尔代莱拉和/或埃什特雷拉山脉蒙德盖拉楚拉绵羊品种的生牛奶制成的。一些社会环境缺陷降低了生产能力；因此，有助于将其高效转化为奶酪的处理方法受到欢迎。高压处理（HPP）牛奶预处理可能有助于提高奶酪产量，但加工条件的优化是必要的。最初的广泛筛选实验确定了压力强度、高压保持时间和高压处理后的时间是影响凝乳产量的最重要因素。基于此，一个更有针对性的筛选实验允许选择用于实验设计研究的实验条件范围，该研究表明，在121MPa下进行30分钟的HPP处理是牛奶加工提高凝乳产量（>9%）并有效维持有益奶酪微生物群的最佳条件；该最佳条件在最终实验框架中得到了验证。
