Ultra-high pressure homogenisation of milk: Technological aspects of cheese-making and microbial shelf life of a starter-free fresh cheese

Research output: Contribution to journalArticleResearchpeer-review

16 Citations (Scopus)

Abstract

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.
Original languageEnglish
Pages (from-to)168-175
JournalJournal of Dairy Research
Volume79
Issue number2
DOIs
Publication statusPublished - 1 May 2012

Keywords

  • cheese-making
  • microbiological quality
  • starter-free cheese
  • Ultra-high pressure homogenisation

Fingerprint Dive into the research topics of 'Ultra-high pressure homogenisation of milk: Technological aspects of cheese-making and microbial shelf life of a starter-free fresh cheese'. Together they form a unique fingerprint.

Cite this