title: Ultra-high pressure homogenisation of milk: technological aspects of cheese-making and microbial shelf life of a starter-free fresh cheese.
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.
authors.affiliation: Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, TECNIO, MALTA Consolider Group, Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain.
authors.forename: Anna
authors.initials: A
authors.lastname: Zamora
authors.forename: Victoria
authors.initials: V
authors.lastname: Ferragut
authors.forename: Joan Miquel
authors.initials: JM
authors.lastname: Quevedo
authors.forename: Buenaventura
authors.initials: B
authors.lastname: Guamis
authors.forename: Antonio-José
authors.initials: AJ
authors.lastname: Trujillo
mesh_terms: D000818:Animals; D002611:Cheese / Q000382:microbiology*; D055598:Chemical Phenomena; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation; D005524:Food Technology; D006863:Hydrogen-Ion Concentration; D008892:Milk; D010316:Particle Size; D061352:Pasteurization / Q000379:methods*; D011312:Pressure