TY - JOUR
T1 - Ultra-high pressure homogenisation of milk: Technological aspects of cheese-making and microbial shelf life of a starter-free fresh cheese
AU - Zamora, Anna
AU - Ferragut, Victoria
AU - Quevedo, Joan Miquel
AU - Guamis, Buenaventura
AU - Trujillo, Antonio José
PY - 2012/5/1
Y1 - 2012/5/1
N2 - Fresh cheeses from pasteurised (80°C for 15 s), homogenised-pasteurised (15+3 MPa at 60°C; 80°C for 15 s) or ultra-high pressure homogenised milks (300 MPa and inlet temperature of 30°C) were produced in order to evaluate different technological aspects during cheese-making and to study their microbial shelf life. Although the coagulation properties of milk were enhanced by ultra-high pressure homogenisation (UHPH), the cheese-making properties were somewhat altered; both conventional homogenisation and UHPH of milk provoked some difficulties at cutting the curd due to crumbling and improper curd matting due to poor cohesion of the grains. Cheese-milk obtained by UHPH showed a higher microbiological quality than milk obtained by conventional treatments. Starter-free fresh cheeses made from UHPH-treated milk showed less syneresis during storage and longer microbiological shelf-life than those from conventionally treated milk samples. © Proprietors of Journal of Dairy Research 2012.
AB - Fresh cheeses from pasteurised (80°C for 15 s), homogenised-pasteurised (15+3 MPa at 60°C; 80°C for 15 s) or ultra-high pressure homogenised milks (300 MPa and inlet temperature of 30°C) were produced in order to evaluate different technological aspects during cheese-making and to study their microbial shelf life. Although the coagulation properties of milk were enhanced by ultra-high pressure homogenisation (UHPH), the cheese-making properties were somewhat altered; both conventional homogenisation and UHPH of milk provoked some difficulties at cutting the curd due to crumbling and improper curd matting due to poor cohesion of the grains. Cheese-milk obtained by UHPH showed a higher microbiological quality than milk obtained by conventional treatments. Starter-free fresh cheeses made from UHPH-treated milk showed less syneresis during storage and longer microbiological shelf-life than those from conventionally treated milk samples. © Proprietors of Journal of Dairy Research 2012.
KW - cheese-making
KW - microbiological quality
KW - starter-free cheese
KW - Ultra-high pressure homogenisation
U2 - 10.1017/S0022029912000052
DO - 10.1017/S0022029912000052
M3 - Article
VL - 79
SP - 168
EP - 175
JO - Journal of Dairy Research
JF - Journal of Dairy Research
SN - 0022-0299
IS - 2
ER -