title: Compositional and biochemical changes during cold storage of starter-free fresh cheeses made from ultra-high-pressure homogenised milk.
abstract: The aim of the present study was to evaluate the effects of using ultra-high pressure homogenisation (UHPH) on the composition and biochemistry of starter-free fresh cheeses and to monitor their evolution during cold storage as an alternative to conventional treatments applied in the production of fresh cheese such as conventional pasteurisation and homogenisation-pasteurisation. Although both homogenisation treatments increased cheese moisture content, cheeses from UHPH-treated milk showed lower moisture loss during storage than those from conventionally homogenised-pasteurised milk. Lipolysis and proteolysis levels in cheeses from UHPH-treated milk were lower than those from conventionally treated milk samples. Although, oxidation was found to be the major drawback, in general terms, high quality starter-free fresh cheeses were obtained from UHPH-treated milk.
authors.affiliation: Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, XiT, MALTA Consolider Group, Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain.
authors.forename: A
authors.initials: A
authors.lastname: Zamora
authors.affiliation: Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, XiT, MALTA Consolider Group, Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain.
authors.forename: B
authors.initials: B
authors.lastname: Juan
authors.affiliation: Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, XiT, MALTA Consolider Group, Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain. Electronic address: toni.trujillo@uab.es.
authors.forename: A J
authors.initials: AJ
authors.lastname: Trujillo
mesh_terms: D000818:Animals; D002417:Cattle; D002611:Cheese / Q000032:analysis*; D005511:Food Handling; D030841:Food, Genetically Modified / Q000382:microbiology*; D008892:Milk / Q000737:chemistry*; D061352:Pasteurization / Q000379:methods*; D011312:Pressure
keywords: Fresh cheese; Lipolysis; Oxidation; Proteolysis; Ultra-high pressure homogenisation