Changes in textural, microstructural, and colour characteristics during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats' milk

Martín N. Buffa, Antonio J. Trujillo, Marta Pavia, Buenaventura Guamis

Research output: Contribution to journalArticleResearchpeer-review

100 Citations (Scopus)

Abstract

Goats' milk cheeses were made from raw (RA), pasteurized (PA; 72°C, 15 s) or pressure-treated (PR; 500 MPa, 15 min, 20°C) milk to compare textural, microstructural, and colour characteristics in relation to ripening time. Texture, microstructure and colour were evaluated by uniaxial compression and stress relaxation tests, confocal laser scanning microscopy and Hunter calorimetry respectively. Raw and PR cheeses were firmer and less fracturable than PA cheese, but differences became less notable toward the end of ripening. PA and PR cheeses were less cohesive than RA cheese. Although cheeses exhibited a loss of elastic characteristics with ageing, PR cheese showed the most elastic behaviour initially. Confocal laser scanning micrographs displayed PR cheese with a regular and compact protein matrix, with small and uniform fat globules resembling the structure of RA cheese. Finally, colour evaluation demonstrated significant differences between cheeses due to milk treatments and ripening time. © 2002 Elsevier Science Ltd. All rights reserved.
Original languageEnglish
Pages (from-to)927-934
JournalInternational Dairy Journal
Volume11
DOIs
Publication statusPublished - 1 Dec 2001

Keywords

  • Colour
  • Goats' milk cheese
  • High-pressure treatment
  • Microstructure
  • Texture

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