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: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

^*Corresponding author for this work

Department of Animal and Food Science

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

56 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.

Original language	American English
Pages (from-to)	165-173
Number of pages	9
Journal	International Dairy Journal
Volume	11
Issue number	3
DOIs	https://doi.org/10.1016/S0958-6946(01)00088-7
Publication status	Published - 2001

Keywords

Composition
Fresh cheese
High-pressure processing
Structure

Access to Document

10.1016/S0958-6946(01)00088-7

Link to publication in Scopus

Fingerprint Dive into the research topics of 'Effect of high-pressure processing on physico-chemical characteristics of fresh goats' milk cheese (Mató)'. Together they form a unique fingerprint.

Cite this

@article{8ddca512a3f642a3804696f2a0208a2e,

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.",

keywords = "Composition, Fresh cheese, High-pressure processing, Structure",

author = "M. Capellas and M. Mor-Mur and E. Sendra and B. Guamis",

note = "Funding Information: This study has been financially supported by the FAIR CT-96-1113 project “High pressure treatment of liquid foods and derived products”. Copyright: Copyright 2007 Elsevier B.V., All rights reserved.",

year = "2001",

doi = "10.1016/S0958-6946(01)00088-7",

language = "Ingl{\'e}s estadounidense",

volume = "11",

pages = "165--173",

journal = "International Dairy Journal",

issn = "0958-6946",

publisher = "Elsevier BV",

number = "3",

}

TY - JOUR

T1 - Effect of high-pressure processing on physico-chemical characteristics of fresh goats' milk cheese (Mató)

AU - Capellas, M.

AU - Mor-Mur, M.

AU - Sendra, E.

AU - Guamis, B.

N1 - Funding Information: This study has been financially supported by the FAIR CT-96-1113 project “High pressure treatment of liquid foods and derived products”. Copyright: Copyright 2007 Elsevier B.V., All rights reserved.

PY - 2001

Y1 - 2001

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.

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.

KW - Composition

KW - Fresh cheese

KW - High-pressure processing

KW - Structure

UR - http://www.scopus.com/inward/record.url?scp=0034918237&partnerID=8YFLogxK

U2 - 10.1016/S0958-6946(01)00088-7

DO - 10.1016/S0958-6946(01)00088-7

M3 - Artículo

AN - SCOPUS:0034918237

VL - 11

SP - 165

EP - 173

JO - International Dairy Journal

JF - International Dairy Journal

SN - 0958-6946

IS - 3

ER -