Compositional and biochemical changes during cold storage of starter-free fresh cheeses made from ultra-high-pressure homogenised milk

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Abstract

© 2014 Elsevier Ltd. The aim of the present study was to evaluate the effects of using ultra-high pressure homogenisation (UHPH) on the composition and biochemistry of starter-free fresh cheeses and to monitor their evolution during cold storage as an alternative to conventional treatments applied in the production of fresh cheese such as conventional pasteurisation and homogenisation-pasteurisation. Although both homogenisation treatments increased cheese moisture content, cheeses from UHPH-treated milk showed lower moisture loss during storage than those from conventionally homogenised-pasteurised milk. Lipolysis and proteolysis levels in cheeses from UHPH-treated milk were lower than those from conventionally treated milk samples. Although, oxidation was found to be the major drawback, in general terms, high quality starter-free fresh cheeses were obtained from UHPH-treated milk.
Original languageEnglish
Pages (from-to)433-440
JournalFood Chemistry
Volume176
DOIs
Publication statusPublished - 1 Jun 2015

Keywords

  • Fresh cheese
  • Lipolysis
  • Oxidation
  • Proteolysis
  • Ultra-high pressure homogenization

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