Effect of High-Pressure Processing on Proteolysis, Texture and Sensorial Attributes of Raw Ewe’s Cheeses Throughout Storage

Effect of High-Pressure Processing on Proteolysis, Texture and Sensorial Attributes of Raw Ewe’s Cheeses Throughout Storage

<i>Serra da Estrela</i> cheese, with a Protected Denomination of Origin (PDO), is one of the most appreciated traditional raw milk Portuguese cheeses, and it is well known for its unique flavor and texture, which are derived from the use of raw ewe’s milk and its production process. In t...

Full description

Saved in:
Bibliographic Details
Main Authors: Rita S. Inácio, Maria J. P. Monteiro, José A. Lopes-da-Silva, Jorge A. Saraiva, Ana M. P. Gomes
Format: Article
Language:English
Published: MDPI AG 2025-06-01
Series:Applied Sciences
Subjects:
high-pressure technology
Serra da Estrela cheese
raw ewe’s milk
proteolytic indexes
aminopeptidase enzyme
texture
Online Access:https://www.mdpi.com/2076-3417/15/12/6562
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.mdpi.com/2076-3417/15/12/6562

Similar Items