## 3 Results and Discussion
### Effect of HPP on Textural Properties
Adhesiveness (instrumental/sensorial) is the work needed to overcome attractive forces between cheese and the textural plate, or it is evaluated by the degree to which the cheese adheres to tongue and mucosal tissues during the mastication progress, respectively [PERSON] et al. (2013). The adhesiveness decreased in all the cheeses during storage, particularly for the HPP-treated P1 cheeses. A similar effect was verified by [PERSON] et al. (2015) [PERSON] et al. (2015) after 120 days storage of Casar cheeses, which had been previously ripened for 60 days and HPP-treated (600 MPa/5 and 20 min). HPP at 600 MPa (6 min) caused the most pronounced textural changes, increasing the gumminess when compared to the \(\mathrm{Ch_{C}}\) cheeses. During the whole storage period, the P3 cheeses showed a similar gumminess to the \(\mathrm{Ch_{C}}\) cheeses (\(p>0.05\)), with an exception at 15 months (\(p<0.001\)). Similar results were obtained for Ibores cheese treated by HPP (400 MPa/7 min at 60 days), with no significant effects on gumminess after 30 days of storage [PERSON] et al. (2013). Gumminess (instrumental/sensorial) is a measure of the work needed to masticate the cheese to disintegrate it to a state ready for swallowing, or it expresses the number of chews that are required before the cheese is ready for swallowing, respectively [PERSON] et al. (2013). Overall, and according to the literature, HPP had no immediate effect on the cheese texture parameters. However, during the storage time, some textural parameters tended to show some changes between the \(\mathrm{Ch_{C}}\) and HPP-treated cheeses. Overall, lower differences in textural parameters were found for shorter storage periods and for the chees treated with HPP at a lower pressure intensity (P2). \begin{table}
\begin{tabular}{c c c c c c} \hline \hline \multirow{2}{*}{**Property**} & \multicolumn{2}{c}{**Storage**} & \multirow{2}{*}{\begin{tabular}{c} **P1** \\ **(Months)** \\ \end{tabular} } & \multirow{2}{*}{\begin{tabular}{c} **P2** \\ **600 MPa/6 min** \\ \end{tabular} } & \multirow{2}{*}{\
\begin{tabular}{c} **P3** \\ **450 MPa/6 min** \\ \end{tabular} } & \multirow{2}{*}{
\begin{tabular}{c} **P3** \\ **450 MPa/6 min** \\ \end{tabular} } \\ \hline
**Hardness (N)** & 0 & 0.16 \(\pm\) 0.03 a,b,c & 0.12 \(\pm\) 0.03 a,c & 0.12 \(\pm\) 0.05 a,a & 0.14 \(\pm\) 0.04 a,c \\  & 1.5 & 0.19 \(\pm\) 0.04 a,b,b & 0.22 \(\pm\) 0.09 a,a,b & 0.14 \(\pm\) 0.07 b,a & 0.20 \(\pm\) 0.04 a,b,b \\  & 3 & 0.12 \(\pm\) 0.01 b,c,d & 0.20 \(\pm\) 0.02 a,b & 0.10 \(\pm\) 0.04 b,a & 0.12 \(\pm\) 0.04 a,c \\  & 6 & 0.25 \(\pm\) 0.08 a,a & 0.28 \(\pm\) 0.06 a,a & 0.14 \(\pm\) 0.02 b,a & 0.26 \(\pm\) 0.03 a,a \\  & 15 & 0.11 \(\pm\) 0.01 c,d & 0.22 \(\pm\) 0.04 a,b & 0.12 \(\pm\) 0.01 c,a & 0.18 \(\pm\) 0.03 b,b \\ \hline
**Consistency** & 0 & 0.96 \(\pm\) 0.25 a,b,c & 0.92 \(\pm\) 0.33 a,c & 1.1 \(\pm\) 0.57 a,a & 1.2 \(\pm\) 0.47 a,c,d \\  & 1.5 & 1.4 \(\pm\) 0.37 b,c,b & 1.8 \(\pm\) 0.88 b,b,a & 1.0 \(\pm\) 0.65 c,a & 2.7 \(\pm\) 0.64 a,b \\  & 3 & 0.72 \(\pm\) 0.26 b,c,d & 1.5 \(\pm\) 0.19 a,b & 0.68 \(\pm\) 0.31 b,a & 0.89 \(\pm\) 0.34 b,d \\  & 6 & 1.9 \(\pm\) 0.76 a,a & 2.1 \(\pm\) 0.54 a,a & 1.1 \(\pm\) 0.14 b,a & 1.9 \(\pm\) 0.32 a,a \\  & 15 & 0.67 \(\pm\) 0.10 c,d & 1.6 \(\pm\) 0.28 a,a,b & 0.78 \(\pm\) 0.17 c,a & 1.3 \(\pm\) 0.25 b,c \\ \hline \hline \end{tabular}
\end{table} 
Table 2: Textural properties of non-processed (\(\mathrm{Ch_{C}}\)) and HPP-treated Serra da Estrela cheeses (P1, P2, P3).