Effect of high pressure pre-treatment on raw ewes' milk and on subsequently produced cheese throughout ripening.
Rita S InácioCarlos A PintoJorge Alexandre SaraivaAna Maria Pereira GomesPublished in: Journal of the science of food and agriculture (2021)
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.