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Three varieties of Queso Fresco cheese were produced: a control cheese made from raw milk, cheese made from pressure-treated milk, and cheese treated with high pressure after production. Sensory attributes, texture profile analysis, and composition were compared following 1 and 8 d of storage time.High-pressure treatment of cheese (400 MPa, 20 min, 20 °C) did not impart major textural and compositional changes; however, cheese made from pressure-treated milk contained more moisture and was less firm, less crumbly, and more sticky than the control and decreased in firmness during storage. High-pressure processing treatment of cheese can provide an alternative method for producing Queso Fresco-style cheese with acceptable textural attributes.

In Formula 1 racing, there is a strong motive for reducing component weight and thereby improving efficiency. This paper demonstrates the advantages Additive Manufacturing brings to the production of hydraulic components. The Direct Metal Laser Sintering (DMLS) production technique enables weight reductions to be attained by its geometric design freedom coupled with this material's attributes. The use of EOS Titanium Ti64 material for hydraulic components has been assessed by a hydraulic soak test at 25 MPa and no significant losses or failure occurred. The benefits to the efficiency of hydraulic flow have been measured using Particle Image Velocimetry (PIV) and the use of DMLS manufactured geometry has improved flow characteristics by 250% over that of the currently used techniques of manufacturing channels and bores.

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