Effect of high-pressure processing on physico-chemical characteristics of fresh goats' milk cheese (Mató)

M. Capellas; M. Mor-Mur; E. Sendra; B. Guamis

doi:https://doi.org/10.1016/S0958-6946(01)00088-7

Effect of high-pressure processing on physico-chemical characteristics of fresh goats' milk cheese (Mató)

M. Capellas, M. Mor-Mur, E. Sendra, B. Guamis

Department of Animal and Food Science

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

64 Citations (Scopus)

Abstract

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.

Original language	English
Pages (from-to)	165-173
Journal	International Dairy Journal
Volume	11
DOIs	https://doi.org/10.1016/S0958-6946(01)00088-7
Publication status	Published - 8 Aug 2001

Keywords

Composition
Fresh cheese
High-pressure processing
Structure

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title = "Effect of high-pressure processing on physico-chemical characteristics of fresh goats' milk cheese (Mat{\'o})",

abstract = "High-pressure processing at 500 MPa for 5, 15 and 30 min at 10°C or 25°C was applied to Mat{\'o}, 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. {\textcopyright} 2001 Elsevier Science Ltd. All rights reserved.",

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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 - https://doi.org/10.1016/S0958-6946(01)00088-7

DO - https://doi.org/10.1016/S0958-6946(01)00088-7

M3 - Article

VL - 11

SP - 165

EP - 173

ER -

Effect of high-pressure processing on physico-chemical characteristics of fresh goats' milk cheese (Mató)

Abstract

Keywords

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