Effect of high pressure pre‐treatment on raw ewes' milk and on subsequently produced cheese throughout ripening

BACKGROUND 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 evaluate its effect on milk technological properties subsequent cheese production, namely the impact resulting curd, whey and throughout ripening. RESULTS The yield increased 10.4% a result HPP, which also yielded inactivation beneficial microbial groups. After 60 days ripening, both treated control cheeses showed no significant differences (P ≥ 0.05) with respect quantified load or basic physicochemical quality parameters. CONCLUSION HPP appears be promising non-thermal treatment ewes' inactivate contaminant bacteria but negative lactic acid bacteria, is very important unique characteristics cheese. © 2020 Society Chemical Industry