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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Үндсэн зохиолчид:	Rita S. Inácio, Maria J. P. Monteiro, José A. Lopes-da-Silva, Jorge A. Saraiva, Ana M. P. Gomes
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	MDPI AG 2025-06-01
Цуврал:	Applied Sciences
Нөхцлүүд:	high-pressure technology Serra da Estrela cheese raw ewe’s milk proteolytic indexes aminopeptidase enzyme texture
Онлайн хандалт:	https://www.mdpi.com/2076-3417/15/12/6562
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!