Effect of ultra-high pressure homogenisation of cream on the physicochemical and sensorial characteristics of fat-reduced starter-free fresh cheeses

Agriculture & Biology

• fresh cheeses 100%
• cream 78%
• homogenization 75%
• cheeses 67%
• lipids 38%
• sodium caseinate 21%
• pasteurization 17%
• cream cheese 12%
• cheesemaking 9%
• skim milk 8%
• cohesion 8%
• elasticity (mechanics) 8%
• water holding capacity 8%
• milk fat 7%
• hardness 6%
• lipid content 6%
• milk 5%

Medicine & Life Sciences

• Cheese 92%
• Fats 53%
• Pressure 46%
• Pasteurization 18%
• Milk 16%
• Caseins 13%
• Hardness 6%
• Elasticity 6%