Możliwości zastosowania [metody wysokich ciśnień] HPP do przedłużania terminu przydatności do spożycia twarogów | Possibilities of using the high-pressure technique to extend the shelf life of curd cheeses
2019
Wachowska, Maria | Jankowska, Agnieszka | Puchta, Marta
The modern method HPP was used to extend durability of curd cheeses. Curds with varied fat content with the addition of 1 percent NaCl and without salt were subjected to a pressure of 250 MPa/15 min. and 400 MPa/15 min. The control sample consisted of non-pressurized curds. The quality of curds after pressurization and after 7 days of storage at 4 degree C was evaluated on the basis of microbiological (OLB, number of acidic streptococci, mould and yeast, and E. coli) and sensory analysis. It was found that pressurization caused a reduction in the number of microorganisms in curds, which increased with the increase of the applied pressure. Pressurization did not affect the presence of aromatic compounds in the product. The use of appropriate pressure parameters allowed to preserve the quality of the product, however, sensory analysis showed that the sensory attributes of curds deteriorated under the pressure of 400 MPa/15 min.
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