Evolution of Qualitative and Quantitative Lipid Profiles of High-Pressure-Processed <i>Serra da Estrela</i> Cheese throughout Storage

Evolution of Qualitative and Quantitative Lipid Profiles of High-Pressure-Processed <i>Serra da Estrela</i> Cheese throughout Storage

High-pressure processing (HPP) can be used as a nonthermal pasteurization technique to overcome microbial safety issues of the raw ewes’ milk <i>Serra da Estrela</i> cheese without negatively influencing its quality, in particular, the lipid composition partly responsible for <i>Se...

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Bibliographic Details
Main Authors: Rita S. Inácio, Luís M. Rodríguez-Alcalá, Lígia L. Pimentel, Jorge A. Saraiva, Ana M. P. Gomes
Format: Article
Language:English
Published: MDPI AG 2023-05-01
Series:Applied Sciences
Subjects:
high-pressure processing
raw ewe milk cheese
lipids
free fatty acid
triglycerides
conjugated fatty acids
Online Access:https://www.mdpi.com/2076-3417/13/10/5927

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https://www.mdpi.com/2076-3417/13/10/5927

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