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.
- Fresh cheese
- High-pressure processing