title: High-pressure processing of a raw milk cheese improved its food safety maintaining the sensory quality.
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.
authors.affiliation: 1Technological Agri-food Institute (INTAEX), Badajoz, Spain.
authors.forename: Francisco José
authors.initials: FJ
authors.lastname: Delgado
authors.forename: Jonathan
authors.initials: J
authors.lastname: Delgado
authors.forename: José
authors.initials: J
authors.lastname: González-Crespo
authors.forename: Ramón
authors.initials: R
authors.lastname: Cava
authors.forename: Rosario
authors.initials: R
authors.lastname: Ramírez
mesh_terms: D000818:Animals; D058491:Bacterial Load; D002611:Cheese / Q000032:analysis* / Q000382:microbiology*; D003116:Color; D004755:Enterobacteriaceae; D005260:Female; D005511:Food Handling / Q000379:methods*; D063427:Food Quality; D006041:Goats; D006863:Hydrogen-Ion Concentration; D008087:Listeria; D008892:Milk / Q000382:microbiology; D009584:Nitrogen / Q000032:analysis; D011312:Pressure; D012677:Sensation
chemical_list: D009584:Nitrogen
keywords: Raw goat milk cheese; high pressure; microbiology; refrigerated storage; sensory analysis; texture