High-pressure processing inactivates Listeria innocua yet compromises Queso Fresco crumbling properties.
The objective of this study was to determine the effectiveness of high-pressure processing to inactivate Listeria innocua (a Listeria monocytogenes surrogate) in Queso Fresco, and to study the effects of the high-pressure treatment on cheese-crumbling properties. Queso Fresco was made with pasteurized, homogenized milk, lactic acid bacterial starter culture, chymosin, and flake salt. Cheeses were pressed (0.1 MPa) for 1h before crumbling and inoculation with a cocktail of 3 strains of L. innocua, and then pressed for 12 h (0.1 MPa). High-pressure processing treatments of sliced cheese rounds included pressure from 400 to 600 MPa for 1 to 25 min. Cheese sample temperatures, initially approximately 21°C, increased during pressurization and decreased gradually during the holding time. The highest temperature increase was to 23.6°C at 600 MPa. Greater than 5-log reductions occurred at set-point pressures of 500, 550, or 600 MPa when held for at least 15, 3, or 1 min, respectively. However, because inactivation was neither complete nor permanent and crumbling properties were not maintained under the conditions tested in this study, high-pressure processing is not recommended for Queso Fresco applications.
Food Processing Center, University of Nebraska, Lincoln 68583.
J
J
Hnosko
Department of Food Science, Purdue University, West Lafayette, IN 47907.
M F
MF
San-Martin Gonzalez
Department of Food Science and Human Nutrition, Iowa State University, Ames 50011. Electronic address: milkmade@iastate.edu.
S
S
Clark
D002611:Cheese / Q000032:analysis / Q000382:microbiology* / Q000592:standards; D005511:Food Handling; D005516:Food Microbiology; D063427:Food Quality; D006863:Hydrogen-Ion Concentration; D008087:Listeria / Q000378:metabolism*; D008855:Microscopy, Electron, Scanning; D061352:Pasteurization / Q000379:methods*; D011312:Pressure; D013696:Temperature