TY - JOUR
T1 - Effect of high-pressure processing on physico-chemical characteristics of fresh goats' milk cheese (Mató)
AU - Capellas, M.
AU - Mor-Mur, M.
AU - Sendra, E.
AU - Guamis, B.
PY - 2001/8/8
Y1 - 2001/8/8
N2 - High-pressure processing at 500 MPa for 5, 15 and 30 min at 10°C or 25°C was applied to Mató, a fresh cheese made from goats' milk. Changes in composition, whey loss, texture, colour and microstructure were evaluated. The composition did not change, but whey from pressure-treated cheese appeared to have a higher total nitrogen content than that from untreated cheese. Pressurised cheese lost more whey than untreated cheese. The texture and colour of cheese changed slightly, whereas microscopic analysis of the structure did not reveal noticeable modifications, except on the surface. © 2001 Elsevier Science Ltd. All rights reserved.
AB - High-pressure processing at 500 MPa for 5, 15 and 30 min at 10°C or 25°C was applied to Mató, a fresh cheese made from goats' milk. Changes in composition, whey loss, texture, colour and microstructure were evaluated. The composition did not change, but whey from pressure-treated cheese appeared to have a higher total nitrogen content than that from untreated cheese. Pressurised cheese lost more whey than untreated cheese. The texture and colour of cheese changed slightly, whereas microscopic analysis of the structure did not reveal noticeable modifications, except on the surface. © 2001 Elsevier Science Ltd. All rights reserved.
KW - Composition
KW - Fresh cheese
KW - High-pressure processing
KW - Structure
U2 - 10.1016/S0958-6946(01)00088-7
DO - 10.1016/S0958-6946(01)00088-7
M3 - Article
SN - 0958-6946
VL - 11
SP - 165
EP - 173
JO - International Dairy Journal
JF - International Dairy Journal
ER -