{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2025,11,13]],"date-time":"2025-11-13T18:31:29Z","timestamp":1763058689983,"version":"build-2065373602"},"reference-count":30,"publisher":"MDPI AG","issue":"3","license":[{"start":{"date-parts":[[2022,2,1]],"date-time":"2022-02-01T00:00:00Z","timestamp":1643673600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001871","name":"Funda\u00e7\u00e3o para a Ci\u00eancia e Tecnologia","doi-asserted-by":"publisher","award":["FCT UIDB\/50006\/2020","UIDB\/50016\/2020","SFRH\/BD\/96576\/2013"],"award-info":[{"award-number":["FCT UIDB\/50006\/2020","UIDB\/50016\/2020","SFRH\/BD\/96576\/2013"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>Serra da Estrela protected designation of origin (PDO) cheese is manufactured with raw milk from Bordaleira and\/or Churra Mondegueira da Serra da Estrela sheep breeds. Several socio-environmental shortcomings have reduced production capacity; hence, treatments that may contribute to its efficient transformation into cheese are welcome. High-pressure processing (HPP) milk pre-treatment may contribute to a cheese yield increment, yet optimization of processing conditions is warranted. An initial wide-scope screening experiment allowed for pinpointing pressure intensity, holding time under pressure and time after HPP as the most important factors influencing curd yield. Based on this, a more targeted screening experiment allowed for selecting the range of experimental conditions to be used for an experimental design study that revealed an HPP treatment at 121 MPa for 30 min as the optimum for milk processing to improve curd yield (&gt;9%) and effectively maintain the beneficial cheese microbiota; the optimum was validated in a final experimental framework.<\/jats:p>","DOI":"10.3390\/foods11030435","type":"journal-article","created":{"date-parts":[[2022,2,1]],"date-time":"2022-02-01T22:16:18Z","timestamp":1643753778000},"page":"435","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["Optimization of Raw Ewes\u2019 Milk High-Pressure Pre-Treatment for Improved Production of Raw Milk Cheese"],"prefix":"10.3390","volume":"11","author":[{"given":"Rita S.","family":"In\u00e1cio","sequence":"first","affiliation":[{"name":"Department of Applied Technologies and Sciences, School of Agriculture, Polytechnic Institute of Beja, 7800-295 Beja, Portugal"},{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"},{"name":"LAQV-REQUIMTE\u2014Laborat\u00f3rio Associado, Department of Chemistry, Campus Universit\u00e1rio de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-5123-2918","authenticated-orcid":false,"given":"Rui","family":"Barros","sequence":"additional","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5536-6056","authenticated-orcid":false,"given":"Jorge A.","family":"Saraiva","sequence":"additional","affiliation":[{"name":"LAQV-REQUIMTE\u2014Laborat\u00f3rio Associado, Department of Chemistry, Campus Universit\u00e1rio de Santiago, University of Aveiro, 3810-193 Aveiro, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7883-2446","authenticated-orcid":false,"given":"Ana M. P.","family":"Gomes","sequence":"additional","affiliation":[{"name":"CBQF\u2014Centro de Biotecnologia e Qu\u00edmica Fina\u2014Laborat\u00f3rio Associado, Escola Superior de Biotecnologia, Universidade Cat\u00f3lica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal"}]}],"member":"1968","published-online":{"date-parts":[[2022,2,1]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"433","DOI":"10.1016\/S0260-8774(96)00069-6","article-title":"Technological optimization of the manufacture of Serra cheese","volume":"31","author":"Macedo","year":"1997","journal-title":"J. Food Eng."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"584","DOI":"10.3168\/jds.S0022-0302(00)74918-6","article-title":"Microbiology and biochemistry of cheeses with App\u00e9lation d\u2019Origine Proteg\u00e9e and manufactured in the Iberian Peninsula from ovine and caprine milks","volume":"83","author":"Freitas","year":"2000","journal-title":"J. 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