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 this work, 45...

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Hlavní autoři:	Rita S. Inácio, Maria J. P. Monteiro, José A. Lopes-da-Silva, Jorge A. Saraiva, Ana M. P. Gomes
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	MDPI AG 2025-06-01
Edice:	Applied Sciences
Témata:	high-pressure technology Serra da Estrela cheese raw ewe’s milk proteolytic indexes aminopeptidase enzyme texture
On-line přístup:	https://www.mdpi.com/2076-3417/15/12/6562
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