Effect of high-pressure processing on the characteristics of cheese made from ultrafiltered milk: Influence of the kind of rennet
2018
Ribeiro, Luma Rossi | Leite Júnior, Bruno Ricardo de Castro | Cristianini, Marcelo
High pressure processing (HPP) can reduce proteolysis and extend the shelf life of cheese products. This study evaluated the physicochemical, rheological, microbiological, and microstructural characteristics of HP-processed cheese made from ultrafiltered milk (UF-cheese). UF-cheeses were manufactured with recombinant chymosin (RC) or bovine rennet (BR), processed at 600 MPa/5 min/25 °C, and stored at 7 °C for up to 56 days. HPP did not affect color parameters. Both UF-cheeses (made with RC or BR) showed a significant increase in syneresis over time. Regarding texture, HPP yielded firmer cheeses. After 1 day of storage, HP-processed cheeses made with RC and BR had a reduction of 42.8 and 52.5% in proteolysis, respectively, in comparison with the controls. Moreover, HPP promoted a reduction in psychrotrophic count. HPP is a promising technology for the production of fresh UF-cheese, as it reduces proteolysis and extends product shelf life.HPP is an interesting technology for the processing of fresh UF-cheese. HP process yielded firmer cheeses, caused no significant changes in color and promoted a reduction in psychrotrophic count. Additionally, the proteolysis reduction of the UF-cheese by HPP may maintain the characteristics of fresh cheeses and extend product shelf life. Therefore, the HP processing of UF-cheese can improve its market in the dairy industry to obtain fresh UF-cheese with excellent quality and an extended shelf-life.
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