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Riebel B, Govindasamy-Lucey S, Jaeggi JJ, Lucey JA. Functionality of process cheese made from Cheddar cheese with various rennet levels and high-pressure processing treatments. J Dairy Sci 2024; 107:74-90. [PMID: 37709025 DOI: 10.3168/jds.2023-23825] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Accepted: 08/13/2023] [Indexed: 09/16/2023]
Abstract
Due to its versatility and shelf stability, process cheese is gaining interest in many developing countries. The main structural component (base) of most processed cheese formulations is young Cheddar cheese that has high levels of intact casein. Exporting natural Cheddar cheese base from the United States to distant overseas markets would require the aging process to be slowed or reduced. As Cheddar cheese ripens, the original structure is broken down by proteolysis and solubilization of insoluble calcium phosphate. We explored the effect of varying rennet levels (we also used a less proteolytic rennet) and application of high-pressure processing (HPP) to Cheddar cheese, as we hoped these treatments might limit proteolysis and concomitant loss of intact casein. To try to retain high levels of insoluble Ca, all experimental cheeses were made with a high-draining pH and from concentrated milk. To compare our intact casein results with current practices, we manufactured a Cheddar cheese that was prepared according to typical industry methods (i.e., use of unconcentrated milk, calf chymosin [higher levels], and low draining pH value [∼6.2]). All experimental cheeses were made from ultrafiltered milk with protein and casein contents of ∼5.15% and 4.30%, respectively. Three (low) rennet levels were used: control (38 international milk clotting units/mL of rennet per 250 kg of milk), and 25% and 50% reduced from this level. All experimental cheeses had similar moisture contents (∼37%) and total Ca levels. Four days after cheese was made, half of the experimental samples from each vat underwent HPP at 600 MPa for 3 min. Cheddar cheese functionality was monitored during aging for 240 d at 4°C. Cheddar cheese base was used to prepare process cheese after aging for 14, 60, 120, 180, and 240 d. Loss tangent (LT) values of cheese during heating were measured by small strain oscillatory rheology. Intact casein levels were measured using the Kjeldahl method. Acid or base titrations were used to determine the buffering capacity and insoluble Ca levels as a percentage of total Ca. The LTmax values (an index of meltability) in process cheese increased with aging for all the cheese bases; the HPP treatment significantly decreased LTmax values of both base (natural) and process cheeses. All experimental cheeses had much higher levels of intact casein compared with typical industry-make samples. Process cheese made from the experimental treatments had visually higher stretching properties than process cheese made from Cheddar with the typical industry-make procedure. Residual rennet activity was not affected by rennet level, but the rate of proteolysis was slightly slower with lower rennet levels. The HPP treatment of Cheddar cheese reduced residual rennet activity and decreased the reduction of intact casein levels. The HPP treatment of Cheddar cheese resulted in process cheeses that had slightly higher hardness values, lower LTmax values, and retained higher storage modulus values at 70°C. We also observed that the other make procedures we used in all experimental treatments (i.e., using a less proteolytic chymosin, using a concentrated cheese milk, and maintaining a high draining pH value) had a major effect on retaining high levels of intact casein.
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Affiliation(s)
- B Riebel
- Department of Food Science, University of Wisconsin-Madison, Madison, WI 53706
| | - S Govindasamy-Lucey
- Center for Dairy Research, University of Wisconsin-Madison, Madison, WI 53706
| | - J J Jaeggi
- Center for Dairy Research, University of Wisconsin-Madison, Madison, WI 53706
| | - J A Lucey
- Department of Food Science, University of Wisconsin-Madison, Madison, WI 53706; Center for Dairy Research, University of Wisconsin-Madison, Madison, WI 53706.
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Zajác P, Beňová E, Židek R, Čapla J, Benešová L, Čurlej J, Golian J. Detection of adulteration of traditional Slovak bryndza ewe’s cheese with cow’s lump cheese by isoelectric focusing of gamma caseins. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2021. [DOI: 10.1080/10942912.2021.1953066] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Peter Zajác
- Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
- National Reference Laboratory for Milk and Milk Products, State Veterinary and Food Institute, Veterinary and Food Institute in Bratislava, Bratislava, Slovakia
| | - Elena Beňová
- National Reference Laboratory for Milk and Milk Products, State Veterinary and Food Institute, Veterinary and Food Institute in Bratislava, Bratislava, Slovakia
| | - Radoslav Židek
- Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
| | - Jozef Čapla
- Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
| | - Lucia Benešová
- Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
| | - Jozef Čurlej
- Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
| | - Jozef Golian
- Faculty of Biotechnology and Food Sciences, Department of Food Hygiene and Safety, Slovak University of Agriculture in Nitra, Nitra, Slovak Republic
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Wang L, Moraru CI. Structure and shelf stability of milk protein gels created by pressure-assisted enzymatic gelation. J Dairy Sci 2021; 104:3970-3979. [PMID: 33663841 DOI: 10.3168/jds.2020-19484] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2020] [Accepted: 11/01/2020] [Indexed: 11/19/2022]
Abstract
In this work, pressure-assisted enzymatic gelation was applied to milk proteins, with the goal of enhancing the structure and stability of pressure-created milk protein gels. High-pressure processing (HPP) at 600 MPa, 3 min, and 5°C was applied to milk protein concentrate (MPC) samples of 12.5% protein concentration, both in the absence and in the presence of calf chymosin [up to 60 IMCU (international milk-clotting units)/kg of milk] or camel chymosin (up to 45 IMCU/kg of milk). Gel hardness, water-holding capacity, and degree of proteolysis were used to assess network strength and shelf stability. The processing trials and all measurements were conducted in triplicate. Statistical analyses of the data were performed by ANOVA, at a 95% confidence level. After HPP treatment, we observed significant structural changes for all samples. Pressurization of MPC, with or without chymosin addition, led to extensive protein aggregation and network formation. The strength of HPP-created milk protein gels without chymosin addition, as measured by the elastic modulus (G'), had a value of 2,242 Pa. The value of G' increased with increasing chymosin concentration, reaching as high as 4,800 Pa for samples with 45 IMCU/kg of camel chymosin. During 4 wk of refrigerated storage, the HPP and chymosin MPC gels maintained higher gel hardness and better structural stability compared with HPP only (no chymosin) MPC gels. The water-holding capacity of the gels without chymosin remained at 100% during 28 d of refrigerated storage. The HPP and chymosin MPC gels had a lower water-holding capacity (91-94%) than the HPP-only counterparts, but their water-holding capacity did not decrease during storage. Overall, these findings demonstrate that controlled, fast structural modification of high-concentration protein systems can be obtained by HPP-assisted enzymatic treatment, and the created gels have a strong, stable network. This study provides insights into the possibility of using HPP for the development of milk-protein-based products with novel structures and textures and long refrigerated shelf life, along with the built-in safety imparted by the HPP treatment.
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Affiliation(s)
- Linran Wang
- Department of Food Science, Cornell University, Ithaca, NY 14853
| | - Carmen I Moraru
- Department of Food Science, Cornell University, Ithaca, NY 14853.
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Effects of high pressure, microwave and ultrasound processing on proteins and enzyme activity in dairy systems — A review. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2019.102192] [Citation(s) in RCA: 59] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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Volatile compounds and sensory changes after high pressure processing of mature “Torta del Casar” (raw ewe's milk cheese) during refrigerated storage. INNOV FOOD SCI EMERG 2019. [DOI: 10.1016/j.ifset.2018.11.004] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Espinosa-Pesqueira D, Hernández-Herrero MM, Roig-Sagués AX. High Hydrostatic Pressure as a Tool to Reduce Formation of Biogenic Amines in Artisanal Spanish Cheeses. Foods 2018; 7:E137. [PMID: 30200217 PMCID: PMC6164891 DOI: 10.3390/foods7090137] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2018] [Revised: 08/24/2018] [Accepted: 08/24/2018] [Indexed: 01/17/2023] Open
Abstract
Two artisanal varieties of cheese made in Spain, one made of ewes' raw milk and the other of goats' raw milk were selected to evaluate the effect of a high hydrostatic pressure (HHP) treatment at 400 MPa during 10 min at 2 °C on the formation of biogenic amines (BA). These conditions were applied at the beginning of the ripening (before the 5th day; HHP1) and in the case of ewes' milk cheeses also after 15th days (HHP15). BA formation was greatly influenced by HHP treatments in both types of cheese. HHP1 treatments significantly reduced the amounts of BA after ripening, being tyramine and putrescine the most affected BA in goats' milk cheeses and tyramine and cadaverine in ewes' milk cheeses. The BA reduction in the HHP1 samples could be explained by the significant decrease in microbiological counts, especially in the LAB, enteroccocci and enterobacteria groups at the beginning of ripening. The proteolysis in these samples was also affected reducing the amount of free amino acids. Although proteolysis in ewes' milk cheeses HHP15 was similar than in control samples a reduction of BA was observed probably because the decrease caused on microbial counts.
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Affiliation(s)
- Diana Espinosa-Pesqueira
- CIRTTA-Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, Travessera dels Turons S/N, 08193 Barcelona, Spain.
| | - Maria Manuela Hernández-Herrero
- CIRTTA-Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, Travessera dels Turons S/N, 08193 Barcelona, Spain.
| | - Artur X Roig-Sagués
- CIRTTA-Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, Travessera dels Turons S/N, 08193 Barcelona, Spain.
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Ávila M, Gómez-Torres N, Delgado D, Gaya P, Garde S. Effect of high-pressure treatments on proteolysis, volatile compounds, texture, colour, and sensory characteristics of semi-hard raw ewe milk cheese. Food Res Int 2017; 100:595-602. [DOI: 10.1016/j.foodres.2017.07.043] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/07/2017] [Revised: 07/07/2017] [Accepted: 07/13/2017] [Indexed: 11/28/2022]
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Gámbaro A, González V, Jiménez S, Arechavaleta A, Irigaray B, Callejas N, Grompone M, Vieitez I. Chemical and sensory profiles of commercial goat cheeses. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.01.009] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Ávila M, Gómez-Torres N, Delgado D, Gaya P, Garde S. Application of high pressure processing for controlling Clostridium tyrobutyricum and late blowing defect on semi-hard cheese. Food Microbiol 2016; 60:165-73. [PMID: 27554159 DOI: 10.1016/j.fm.2016.07.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2016] [Revised: 06/10/2016] [Accepted: 07/10/2016] [Indexed: 10/21/2022]
Abstract
In this study we evaluated the application of different high pressure (HP) treatments (200-500 MPa at 14 °C for 10 min) to industrial sized semi-hard cheeses on day 7, with the aim of controlling two Clostridium tyrobutyricum strains causing butyric acid fermentation and cheese late blowing defect (LBD). Clostridium metabolism and LBD appearance in cheeses were monitored by sensory (cheese swelling, cracks/splits, off-odours) and instrumental analyses (organic acids by HPLC and volatile compounds by SPME/GC-MS) after 60 days. Cheeses with clostridial spores HP-untreated and HP-treated at 200 MPa showed visible LBD symptoms, lower concentrations of lactic, citric and acetic acids, and higher levels of pyruvic, propionic and butyric acids and of 1-butanol, ethyl and methyl butanoate, and ethyl pentanoate than cheeses without spores. However, cheeses with clostridial spores and HP-treated at ≥ 300 MPa did not show LBD symptoms and their organic acids and volatile compounds profiles were comparable to those of their respective HP-treated control cheeses, despite HP treatments caused a low spore reduction. A decrease in C. tyrobutyricum spore counts was observed after curd pressing, which seems to indicate an early spore germination, suggesting that HP treatments ≥300 MPa were able to inactivate the emerged C. tyrobutyricum vegetative cells and, thereby, prevent LBD.
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Affiliation(s)
- Marta Ávila
- Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Departamento de Tecnología de Alimentos, Carretera de La Coruña km 7, 28040 Madrid, Spain
| | - Natalia Gómez-Torres
- Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Departamento de Tecnología de Alimentos, Carretera de La Coruña km 7, 28040 Madrid, Spain
| | - David Delgado
- Instituto Tecnológico Agrario de Castilla y León (ITACyL), Estación Tecnológica de la Leche, Carretera de Autilla s/n, 34071 Palencia, Spain
| | - Pilar Gaya
- Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Departamento de Tecnología de Alimentos, Carretera de La Coruña km 7, 28040 Madrid, Spain
| | - Sonia Garde
- Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Departamento de Tecnología de Alimentos, Carretera de La Coruña km 7, 28040 Madrid, Spain.
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Juan B, Zamora A, Quevedo JM, Trujillo AJ. Proteolysis of cheese made from goat milk treated by ultra high pressure homogenisation. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.12.013] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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12
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Costabel LM, Bergamini C, Vaudagna SR, Cuatrin AL, Audero G, Hynes E. Effect of high-pressure treatment on hard cheese proteolysis. J Dairy Sci 2016; 99:4220-4232. [DOI: 10.3168/jds.2015-9907] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2015] [Accepted: 02/14/2016] [Indexed: 11/19/2022]
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13
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Trujillo AJ, Ferragut V, Juan B, Roig-Sagués AX, Guamis B. Processing of Dairy Products Utilizing High Pressure. ACTA ACUST UNITED AC 2016. [DOI: 10.1007/978-1-4939-3234-4_25] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/16/2023]
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Ozturk M, Govindasamy-Lucey S, Jaeggi J, Johnson M, Lucey J. Low-sodium Cheddar cheese: Effect of fortification of cheese milk with ultrafiltration retentate and high-hydrostatic pressure treatment of cheese. J Dairy Sci 2015; 98:6713-26. [DOI: 10.3168/jds.2015-9549] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2015] [Accepted: 06/19/2015] [Indexed: 11/19/2022]
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Physicochemical, proteolysis and texture changes during the storage of a mature soft cheese treated by high-pressure hydrostatic. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2420-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Calzada J, del Olmo A, Picon A, Nuñez M. Effect of High Pressure Processing on the Lipolysis, Volatile Compounds, Odour and Colour of Cheese Made from Unpasteurized Milk. FOOD BIOPROCESS TECH 2015. [DOI: 10.1007/s11947-015-1473-4] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Calzada J, del Olmo A, Picon A, Gaya P, Nuñez M. Effect of High-Pressure Processing on the Microbiology, Proteolysis, Biogenic Amines and Flavour of Cheese Made from Unpasteurized Milk. FOOD BIOPROCESS TECH 2014. [DOI: 10.1007/s11947-014-1406-7] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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Calzada J, del Olmo A, Picon A, Gaya P, Nuñez M. Effect of high-pressure-processing on the microbiology, proteolysis, texture and flavour of Brie cheese during ripening and refrigerated storage. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.03.002] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Martínez-Rodríguez Y, Acosta-Muñiz C, Olivas GI, Guerrero-Beltrán J, Rodrigo-Aliaga D, Mujica-Paz H, Welti-Chanes J, Sepulveda DR. Effect of high hydrostatic pressure on mycelial development, spore viability and enzyme activity of Penicillium Roqueforti. Int J Food Microbiol 2014; 168-169:42-6. [DOI: 10.1016/j.ijfoodmicro.2013.10.012] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2013] [Revised: 10/08/2013] [Accepted: 10/21/2013] [Indexed: 11/29/2022]
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Ozturk M, Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, Lucey JA. The influence of high hydrostatic pressure on regular, reduced, low and no salt added Cheddar cheese. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2013.01.008] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Calzada J, Del Olmo A, Picon A, Gaya P, Nuñez M. High-pressure processing decelerates lipolysis and formation of volatile compounds in ovine milk blue-veined cheese. J Dairy Sci 2013; 96:7500-10. [DOI: 10.3168/jds.2013-7221] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2013] [Accepted: 09/05/2013] [Indexed: 11/19/2022]
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22
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Ozturk M, Govindasamy-Lucey S, Jaeggi J, Houck K, Johnson M, Lucey J. Effect of various high-pressure treatments on the properties of reduced-fat Cheddar cheese. J Dairy Sci 2013; 96:6792-6806. [DOI: 10.3168/jds.2012-6483] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2012] [Accepted: 08/06/2013] [Indexed: 11/19/2022]
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Singh A, Ramaswamy HS. Thermal and High-Pressure Inactivation Kinetics of Avidin. J FOOD PROCESS PRES 2013. [DOI: 10.1111/jfpp.12154] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Ajaypal Singh
- Department of Food Science; McGill University; Macdonald Campus; 21,111 Lakeshore Road Ste Anne-de-Bellevue QC Canada H9X 3V9
| | - Hosahalli S. Ramaswamy
- Department of Food Science; McGill University; Macdonald Campus; 21,111 Lakeshore Road Ste Anne-de-Bellevue QC Canada H9X 3V9
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High-Pressure Processing for the Control of Lipolysis, Volatile Compounds and Off-odours in Raw Milk Cheese. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1206-5] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Calzada J, Del Olmo A, Picon A, Gaya P, Nuñez M. Proteolysis and biogenic amine buildup in high-pressure treated ovine milk blue-veined cheese. J Dairy Sci 2013; 96:4816-29. [DOI: 10.3168/jds.2012-6409] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2012] [Accepted: 04/10/2013] [Indexed: 11/19/2022]
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Calzada J, del Olmo A, Picon A, Gaya P, Nuñez M. Using High-Pressure Processing for Reduction of Proteolysis and Prevention of Over-ripening of Raw Milk Cheese. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-013-1141-5] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Delgado FJ, Delgado J, González-Crespo J, Cava R, Ramírez R. High-pressure processing of a raw milk cheese improved its food safety maintaining the sensory quality. FOOD SCI TECHNOL INT 2013; 19:493-501. [PMID: 23729423 DOI: 10.1177/1082013212455349] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The effect of high-pressure treatment (400 or 600 MPa for 7 min) on microbiology, proteolysis, texture and sensory parameters was investigated in a mature raw goat milk cheese. At day 60 of analysis, Mesophilic aerobic, Enterobacteriaceae, lactic acid bacteria and Listeria spp . were inactivated after high-pressure treatment at 400 or 600 MPa. At day 90, mesophilic aerobic, lactic acid bacteria and Micrococacceae counts were significantly lower in high-pressure-treated cheeses than in control ones. In general, nitrogen fractions were significantly modified after high-pressure treatment on day 60 at 600 MPa compared with control cheeses, but this effect was not found in cheeses after 30 days of storage (day 90). On the other hand, high-pressure treatment caused a significant increase of some texture parameters. However, sensory analysis showed that neither trained panellists nor consumers found significant differences between control and high-pressure-treated cheeses.
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Affiliation(s)
- Francisco José Delgado
- Research Group Tradinnoval, Faculty of Veterinary Science, University of Extremadura, Cáceres, Spain
| | | | | | - Ramón Cava
- Research Group Tradinnoval, Faculty of Veterinary Science, University of Extremadura, Cáceres, Spain
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Delgado FJ, González-Crespo J, Cava R, Ramírez R. Changes in microbiology, proteolysis, texture and sensory characteristics of raw goat milk cheeses treated by high-pressure at different stages of maturation. Lebensm Wiss Technol 2012. [DOI: 10.1016/j.lwt.2012.03.025] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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High-Pressure Treatment and Freezing of Raw Goat Milk Curd for Cheese Manufacture: Effects on Cheese Characteristics. FOOD BIOPROCESS TECH 2012. [DOI: 10.1007/s11947-012-0923-5] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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30
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Alonso R, Picon A, Gaya P, Fernández-García E, Nuñez M. Effect of high-pressure treatment of ewe raw milk curd at 200 and 300 MPa on characteristics of Hispánico cheese. J Dairy Sci 2012; 95:3501-13. [DOI: 10.3168/jds.2011-4979] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2011] [Accepted: 02/22/2012] [Indexed: 11/19/2022]
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Martínez-Rodríguez Y, Acosta-Muñiz C, Olivas GI, Guerrero-Beltrán J, Rodrigo-Aliaga D, Sepúlveda DR. High Hydrostatic Pressure Processing of Cheese. Compr Rev Food Sci Food Saf 2012. [DOI: 10.1111/j.1541-4337.2012.00192.x] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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WANG HAIKUAN, CUI LIMIN, CHEN WEI, ZHANG HEPING. An application in Gouda cheese manufacture for a strain of Lactobacillus helveticus ND01. INT J DAIRY TECHNOL 2011. [DOI: 10.1111/j.1471-0307.2011.00678.x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Chawla R, Patil GR, Singh AK. High hydrostatic pressure technology in dairy processing: a review. Journal of Food Science and Technology 2010; 48:260-8. [PMID: 23572744 DOI: 10.1007/s13197-010-0180-4] [Citation(s) in RCA: 110] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/19/2009] [Accepted: 12/26/2009] [Indexed: 11/26/2022]
Abstract
Consumers demand high quality foods, which are fresh, tasty and nutritious; this has created considerable interest in the development of new food processing techniques. Presently, non-thermal techniques, including high hydrostatic pressure (HHP), are regarded with special interest by the food industry. Pressure ranges between 100 and 1200 MPa have been considered as effective to inactivate microorganisms including food-borne pathogens. HHP also improves rennet or acid coagulation of milk without any detrimental effect on flavour, body and texture and nutrients. Extended shelf-life and a "fresh-like" product presentation emphasize the need to take full account of food safety risks, alongside possible health benefits to consumers. These characteristics offer the dairy industry numerous practical applications to produce microbially safe and minimally processed dairy products with improved characteristics. Thus HHP is a powerful tool to develop novel dairy products of better nutritional and sensory quality, novel texture and increased shelf-life.
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Affiliation(s)
- Rekha Chawla
- College of Dairy Science and Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab 144004 India
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Application of high-pressure treatment on ovine brined cheese: Effect on composition and microflora throughout ripening. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2010.07.001] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Effect of high-pressure treatment on microbiology, proteolysis, lipolysis and levels of flavour compounds in mature blue-veined cheese. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2009.10.009] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Jaramillo D, García T, Buffa M, Rodríguez M, Guamis B, Trujillo A. Effect of the inclusion of whole citrus in the ration of lactating ewes on the properties of milk and cheese characteristics during ripening. J Dairy Sci 2009; 92:469-76. [DOI: 10.3168/jds.2008-1293] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Juan B, Ferragut V, Guamis B, Trujillo AJ. The effect of high-pressure treatment at 300MPa on ripening of ewes’ milk cheese. Int Dairy J 2008. [DOI: 10.1016/j.idairyj.2007.07.005] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Effects of high-pressure treatment on free fatty acids release during ripening of ewes' milk cheese. J DAIRY RES 2007; 74:438-45. [DOI: 10.1017/s0022029907002798] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
The free fatty acid (FFA) profile of high pressure treated ewes' milk cheeses were studied to assess the effect of pressure treatment on cheese lipolysis. Cheeses were treated at 200, 300, 400 or 500 MPa (2P to 5P) at two stages of ripening (after 1 and 15 days of manufacturing; P1 and P15) and FFA were assayed at 1, 15 and 60 d ripening. On the first day of ripening, 3P1-cheeses showed levels of FFA twice that of the control cheeses. However, no significant differences were found between 3P1 and control cheeses at 60 d ripening. On the contrary, 4P1 and 5P1-cheeses had the lowest total FFA levels. The point at which pressure treatment was applied influenced the FFA profile of cheeses; cheeses pressurized at pressures <400 MPa on the first day of ripening were more similar to untreated cheeses than their homologues treated at 15 d.
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