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...
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2025-06-01
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| author | Rita S. Inácio Maria J. P. Monteiro José A. Lopes-da-Silva Jorge A. Saraiva Ana M. P. Gomes |
| author_facet | Rita S. Inácio Maria J. P. Monteiro José A. Lopes-da-Silva Jorge A. Saraiva Ana M. P. Gomes |
| author_sort | Rita S. Inácio |
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| description | <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 this work, 45-day-old ripened <i>Serra da Estrela</i> cheeses were processed by high-pressure processing (HPP) at 600 MPa/6 min (P1), 450 MPa/6 min (P2) and 450 MPa/9 min (P3) to study the effect of HPP initially and during 15 months of storage at 4 °C. The proteolysis indexes were, in general, lower in the HPP-treated cheeses than in the control cheeses. The P1 cheeses kept their ripening extension index throughout the 15 months of storage close to that of non-processed cheese at month 0. Progression of the ripening depth and free amino acids indexes was also slowed down by HPP. HPP had no immediate effect on the cheese texture parameters, and minor changes were found up to 3 months of storage; moreover, the P2 cheeses maintained their hardness and consistency levels during the 15-month storage period at values close to those of the control cheeses at month 0. Sensory evaluation by trained panelists showed that the P2 cheeses were softer than the control cheeses; furthermore, for the P3 cheeses, there were no observed treatment effects on the sensory attributes evaluated at the end of storage. Overall, the results uphold the potential of HPP in rendering <i>Serra da Estrela</i> cheese proteolysis levels similar to those of control cheese at 45 days of ripening with minor effects on texture. |
| format | Article |
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| institution | Kabale University |
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| language | English |
| publishDate | 2025-06-01 |
| publisher | MDPI AG |
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| series | Applied Sciences |
| spelling | doaj-art-2b52f09d8d9147abbdb0471aebca1f372025-08-20T03:27:15ZengMDPI AGApplied Sciences2076-34172025-06-011512656210.3390/app15126562Effect of High-Pressure Processing on Proteolysis, Texture and Sensorial Attributes of Raw Ewe’s Cheeses Throughout StorageRita S. Inácio0Maria J. P. Monteiro1José A. Lopes-da-Silva2Jorge A. Saraiva3Ana M. P. Gomes4CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, PortugalCBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, PortugalLAQV-REQUIMTE, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, PortugalLAQV-REQUIMTE, Departamento de Química, Universidade de Aveiro, 3810-193 Aveiro, PortugalCBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal<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 this work, 45-day-old ripened <i>Serra da Estrela</i> cheeses were processed by high-pressure processing (HPP) at 600 MPa/6 min (P1), 450 MPa/6 min (P2) and 450 MPa/9 min (P3) to study the effect of HPP initially and during 15 months of storage at 4 °C. The proteolysis indexes were, in general, lower in the HPP-treated cheeses than in the control cheeses. The P1 cheeses kept their ripening extension index throughout the 15 months of storage close to that of non-processed cheese at month 0. Progression of the ripening depth and free amino acids indexes was also slowed down by HPP. HPP had no immediate effect on the cheese texture parameters, and minor changes were found up to 3 months of storage; moreover, the P2 cheeses maintained their hardness and consistency levels during the 15-month storage period at values close to those of the control cheeses at month 0. Sensory evaluation by trained panelists showed that the P2 cheeses were softer than the control cheeses; furthermore, for the P3 cheeses, there were no observed treatment effects on the sensory attributes evaluated at the end of storage. Overall, the results uphold the potential of HPP in rendering <i>Serra da Estrela</i> cheese proteolysis levels similar to those of control cheese at 45 days of ripening with minor effects on texture.https://www.mdpi.com/2076-3417/15/12/6562high-pressure technologySerra da Estrela cheeseraw ewe’s milkproteolytic indexesaminopeptidase enzymetexture |
| spellingShingle | Rita S. Inácio Maria J. P. Monteiro José A. Lopes-da-Silva Jorge A. Saraiva Ana M. P. Gomes Effect of High-Pressure Processing on Proteolysis, Texture and Sensorial Attributes of Raw Ewe’s Cheeses Throughout Storage Applied Sciences high-pressure technology Serra da Estrela cheese raw ewe’s milk proteolytic indexes aminopeptidase enzyme texture |
| title | Effect of High-Pressure Processing on Proteolysis, Texture and Sensorial Attributes of Raw Ewe’s Cheeses Throughout Storage |
| title_full | Effect of High-Pressure Processing on Proteolysis, Texture and Sensorial Attributes of Raw Ewe’s Cheeses Throughout Storage |
| title_fullStr | Effect of High-Pressure Processing on Proteolysis, Texture and Sensorial Attributes of Raw Ewe’s Cheeses Throughout Storage |
| title_full_unstemmed | Effect of High-Pressure Processing on Proteolysis, Texture and Sensorial Attributes of Raw Ewe’s Cheeses Throughout Storage |
| title_short | Effect of High-Pressure Processing on Proteolysis, Texture and Sensorial Attributes of Raw Ewe’s Cheeses Throughout Storage |
| title_sort | effect of high pressure processing on proteolysis texture and sensorial attributes of raw ewe s cheeses throughout storage |
| topic | high-pressure technology Serra da Estrela cheese raw ewe’s milk proteolytic indexes aminopeptidase enzyme texture |
| url | https://www.mdpi.com/2076-3417/15/12/6562 |
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