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 journalArticleResearchpeer-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 languageEnglish
    Pages (from-to)27-32
    JournalHigh Pressure Research
    Volume19
    Issue number1-6
    DOIs
    Publication statusPublished - 1 Jan 2000

    Keywords

    • Cheese ripening
    • Goat cheese
    • High pressure

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