## 4 Conclusions  
HPP did not affect _Serra da Estrela_ cheese characteristics in terms of lipid composition: triglycerides, esterified, and non-esterified fatty acids methyl esters and conjugated fatty acids, and, consequently, nutritional features: atherogenicity and thrombogenicity indices, were similar among all cheeses. Furthermore, this research work presents for the first time the effect of HPP on the average triglycerides' composition of a raw ewes' milk cheese (no major effects were observed) as well as an in-depth comprehensive identification of esterified and non-esterified fatty acids methyl esters fractions of _Serra da Estrela_ cheese. In terms of free fatty acids identification, the chromatographic procedure used in this study was able to identify 60 FFAs (including SFAs, MUFAs, and PUFAs and associated conjugated isomers) in comparison with the 39 FFAs previously identified in research studies on _Serra da Estrela_ cheese. The high CLA content found in all cheees, a positive feature from a health perspective, could be ascribed to the presence of many precursors in milk and an effective enzyme activity, which were not affected by HPP. Overall, having no major impact on _Serra da Estrela_ cheese's qualitative and quantitative lipid profiles, HPP may be considered a potential cold pasteurization process to assure the microbial safety and quality of _Serra da Estrela_ cheese. The following supporting information can be downloaded at: [[https://www.mdpi.com/article/10.3390/app13105927/s1](https://www.mdpi.com/article/10.3390/app13105927/s1)]([https://www.mdpi.com/article/10.3390/app13105927/s1](https://www.mdpi.com/article/10.3390/app13105927/s1)); Table S1: Mean composition of triglycerides (TG) (g TG/100 g of fat) in control (ChC) and HPP treated (600 MPa/6 min--P1, 450 MPa/6 min--P2 and 450 MPa/9 min) _Serra da Estrela_ cheees; Table S2: Mean fatty acid (FA) composition (g FA/100 g fat) of EFAME fractions of control (Ch\({}_{\text{C}}\)) and HPP treated (600 MPa/6 min--P1, 450 MPa/6 min--P2 and 450 MPa/9 min) _Serra da Estrela_ cheees. Table S3: Mean fatty acid (FA) composition (mg \begin{table}
\begin{tabular}{l c c c c c c c c c c c} \hline \hline  & \multicolumn{3}{c}{**Ch\({}_{\text{C}}\)**} & \multicolumn{3}{c}{**P1**} & \multicolumn{3}{c}{**P2**} & \multicolumn{3}{c}{**P3**} \\  & \multicolumn{3}{c}{**Ch\({}_{\text{C}}\)**} & \multicolumn{3}{c}{**600 MPa/6 min**} & \multicolumn{3}{c}{**450 MPa/6 min**} & \multicolumn{3}{c}{**450 MPa/9 min**} \\ \hline
**Storage Time (Months)** & **0** & **6** & **15** & **0** & **6** & **15** & **0** & **6** & **15** & **0** & **6** & **15** \\ \hline IA & 2.36 & 2.35 & 2.37 & 2.36 & 2.33 & 2.40 & 2.37 & 2.37 & 2.38 & 2.32 & 2.33 & 2.38 \\ \hline IT & 2.60 & 2.55 & 2.60 & 2.58 & 2.56 & 2.64 & 2.62 & 2.59 & 2.61 & 2.55 & 2.56 & 2.61 \\ \hline Omega 6/Omega 3 & 12.47 & 10.59 & 11.51 & 11.21 & 11.97 & 11.78 & 12.89 & 11.29 & 11.68 & 11.57 & 11.96 & 11.57 \\ \hline \hline \end{tabular} Data are expressed as mean (\(n\) = 2); IA index of atherogenicity; IT index of thrombogenicity.  
\end{table} 
Table 1: Lipid quality indices of EFAMEs fractions of control (Ch\({}_{\text{C}}\)) and HPP-treated (600 MPa/6 min—P1, 450 MPa/6 min—P2, and 450 MPa/9 min—P3) _Serra da Estrela_ cheeses. FA/100 g fat) of NEFAME fractions of non-processed (ChC) and HPP treated (600 MPa/6 min--P1, 450 MPa/6 min--P2 and 450 MPa/9 min) _Serra da Estrela_ cheeses. Conceptualization, R.S.I., J.A.S. and A.M.P.G. ; methodology, R.S.I., L.M.R.-A. and L.L.P. ; investigation, R.S.I., L.M.R.-A. and L.L.L.P. ; data curation, R.S.I., L.M.R.-A. and L.L.L.P. ; writing--original draft preparation, R.S.I. ; writing--review and editing, A.M.P.G. and J.A.S. ; supervision, A.M.P.G. and J.A.S. ; funding acquisition, A.M.P.G. and J.A.S. All authors have read and agreed to the published version of the manuscript.