{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,27]],"date-time":"2026-01-27T12:01:05Z","timestamp":1769515265245,"version":"3.49.0"},"reference-count":59,"publisher":"MDPI AG","issue":"23","license":[{"start":{"date-parts":[[2023,11,21]],"date-time":"2023-11-21T00:00:00Z","timestamp":1700524800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001871","name":"FCT\u2014Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["UIDB\/05937\/2020"],"award-info":[{"award-number":["UIDB\/05937\/2020"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100001871","name":"FCT\u2014Funda\u00e7\u00e3o para a Ci\u00eancia e a Tecnologia","doi-asserted-by":"publisher","award":["BI_01_2021_CISAS"],"award-info":[{"award-number":["BI_01_2021_CISAS"]}],"id":[{"id":"10.13039\/501100001871","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>To reduce the microbial load in goat\u2019s milk, which is less thermally stable than cow\u2019s milk, an alternative processing method was used in this study. This involved treating the milk with pulsed electric fields (PEFs) (at 10 kV\u00b7cm\u22121, with 50 \u00b5s pulses for 3 Hz) and then heat-treating it at 63 \u00b0C for 6.0 s, as well as using heat treatment alone at 75 \u00b0C for 3.4 s. Cheeses were made using both types of milk treatment, and samples were collected after 5, 15, and 25 days of ripening for DNA extraction and purification, followed by high-throughput sequencing on the MiSeq Illumina sequencing platform. Analysis of the bacterial populations in the two types of cheese using various diversity indices revealed no significant differences in species richness and abundance, although there was a trend for the PEF-treated cheese to have a less diverse set of species with an uneven distribution of relative abundance. However, when examining the composition of the microbial communities in the two types of cheese using Weighted UniFrac analysis and Analysis of Similarities, there were significant differences in the presence and abundance of various species, which could have implications for the development of starter cultures. Concerning physicochemical properties (pH, aw, moisture content, total acidity and L, and a and b color parameters), the results also reveal that, generally, no significant differences were found, except for the color parameter, where cheeses treated with PEF demonstrated more whiteness (L) and yellowness (b) during ripening. Sensory scores for typicity (caprylic, goaty, and acetic) increased over time, but between treatments, only small differences were perceived by panellists in cheese with 5 days of ripening. Concerning texture firmness and cohesiveness, the PEF+HT samples presented lower values than the HT samples, even over storage time. In general, concerning quality parameters, similar behavior was observed between the treatments during the ripening period.<\/jats:p>","DOI":"10.3390\/foods12234193","type":"journal-article","created":{"date-parts":[[2023,11,21]],"date-time":"2023-11-21T12:12:13Z","timestamp":1700568733000},"page":"4193","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":3,"title":["The Impact of Goat Milk Pretreatment with Pulsed Electric Fields on Cheese Quality"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8042-8642","authenticated-orcid":false,"given":"Carla","family":"Barbosa","sequence":"first","affiliation":[{"name":"CISAS, Instituto Polit\u00e9cnico de Viana do Castelo, Rua Escola Industrial e Comercial de Nun\u2019\u00c1lvares, 4900-347 Viana do Castelo, Portugal"},{"name":"LAQV-REQUIMTE, Associated Laboratory for Green Chemistry\u2014Network of Chemistry and Technology, Faculdade de Farm\u00e1cia, Universidade do Porto, 4050-313 Porto, Portugal"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-4239-8876","authenticated-orcid":false,"given":"Alberta","family":"Ara\u00fajo","sequence":"additional","affiliation":[{"name":"CISAS, Instituto Polit\u00e9cnico de Viana do Castelo, Rua Escola Industrial e Comercial de Nun\u2019\u00c1lvares, 4900-347 Viana do Castelo, Portugal"},{"name":"CEB\u2014Centre of Biological Engineering, Universidade do Minho, 4710-057 Braga, Portugal"},{"name":"Escola Superior de Tecnologia e Gest\u00e3o, Instituto Polit\u00e9cnico de Viana do Castelo, Av. do Atl\u00e2ntico 644, 4900-348 Viana do Castelo, Portugal"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3148-4445","authenticated-orcid":false,"given":"Paulo","family":"Fernandes","sequence":"additional","affiliation":[{"name":"CISAS, Instituto Polit\u00e9cnico de Viana do Castelo, Rua Escola Industrial e Comercial de Nun\u2019\u00c1lvares, 4900-347 Viana do Castelo, Portugal"},{"name":"Escola Superior de Tecnologia e Gest\u00e3o, Instituto Polit\u00e9cnico de Viana do Castelo, Av. do Atl\u00e2ntico 644, 4900-348 Viana do Castelo, Portugal"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Alexandre","family":"Rom\u00e3o","sequence":"additional","affiliation":[{"name":"Escola Superior de Tecnologia e Gest\u00e3o, Instituto Polit\u00e9cnico de Viana do Castelo, Av. do Atl\u00e2ntico 644, 4900-348 Viana do Castelo, Portugal"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1844-485X","authenticated-orcid":false,"given":"Manuel Rui","family":"Alves","sequence":"additional","affiliation":[{"name":"CISAS, Instituto Polit\u00e9cnico de Viana do Castelo, Rua Escola Industrial e Comercial de Nun\u2019\u00c1lvares, 4900-347 Viana do Castelo, Portugal"},{"name":"Escola Superior de Tecnologia e Gest\u00e3o, Instituto Polit\u00e9cnico de Viana do Castelo, Av. do Atl\u00e2ntico 644, 4900-348 Viana do Castelo, Portugal"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2023,11,21]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Bintsis, T., and Papademas, P. 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