Changes in chemical and microbiological characteristics of goat cheese made from raw, pasteurized or high-pressure-treated milk

M. Buffa; A. J. Trujillo; C. Royo; B. Guamis

doi:10.1080/08957950008202531

Changes in chemical and microbiological characteristics of goat cheese made from raw, pasteurized or high-pressure-treated milk

M. Buffa, A. J. Trujillo, C. Royo, B. Guamis

Research output: Contribution to journal › Article › Research › peer-review

5 Citations (Scopus)

Abstract

High-pressure treatment offers to the dairy industry a new technique for food preservation. Very little research is available on the use of high pressure and its potential for cheesemaking. The use of high-pressure treated milk to produce goat cheese has been studied. The effect of high pressure on the ripening process of goat cheese, including the microbiological quality of goat milk and cheese has been included.

Original language	English
Pages (from-to)	27-32
Journal	High Pressure Research
Volume	19
Issue number	1-6
DOIs	https://doi.org/10.1080/08957950008202531
Publication status	Published - 1 Jan 2000

Keywords

Cheese ripening
Goat cheese
High pressure

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10.1080/08957950008202531

Cite this

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title = "Changes in chemical and microbiological characteristics of goat cheese made from raw, pasteurized or high-pressure-treated milk",

abstract = "High-pressure treatment offers to the dairy industry a new technique for food preservation. Very little research is available on the use of high pressure and its potential for cheesemaking. The use of high-pressure treated milk to produce goat cheese has been studied. The effect of high pressure on the ripening process of goat cheese, including the microbiological quality of goat milk and cheese has been included.",

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AU - Buffa, M.

AU - Trujillo, A. J.

AU - Royo, C.

AU - Guamis, B.

PY - 2000/1/1

Y1 - 2000/1/1

N2 - High-pressure treatment offers to the dairy industry a new technique for food preservation. Very little research is available on the use of high pressure and its potential for cheesemaking. The use of high-pressure treated milk to produce goat cheese has been studied. The effect of high pressure on the ripening process of goat cheese, including the microbiological quality of goat milk and cheese has been included.

AB - High-pressure treatment offers to the dairy industry a new technique for food preservation. Very little research is available on the use of high pressure and its potential for cheesemaking. The use of high-pressure treated milk to produce goat cheese has been studied. The effect of high pressure on the ripening process of goat cheese, including the microbiological quality of goat milk and cheese has been included.

KW - Cheese ripening

KW - Goat cheese

KW - High pressure

U2 - 10.1080/08957950008202531

DO - 10.1080/08957950008202531

M3 - Article

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VL - 19

SP - 27

EP - 32

JO - High Pressure Research

JF - High Pressure Research

IS - 1-6

ER -

Changes in chemical and microbiological characteristics of goat cheese made from raw, pasteurized or high-pressure-treated milk

Abstract

Keywords

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