Abstract

Serra da Estrela cheese is produced from raw milk, the quality of which has a very substantial effect on its sensory characteristics, especially with regard to the appearance, consistency, texture, flavor, aroma attributes, as well as its maturity expiry date.

However, there is a need to guarantee microbiological safety, due to the absence of any pathogenic microorganisms, particularly for export to more demanding and restricted countries.

High-pressure non-thermal pasteurization may be an innovative procedure that will lead to improved process control from a safety point of view. When applied to Serra da Estrela cheese it may give rise to a value-added product. When applied to sheep's milk, it can improve performance and technological aptitude, and consequently traditional cheese can increase its production.

Keywords

Cheese, Serra da Estrela, Dairy, Food processing