Effect of dynamic high pressure on microbiological, rheological and microstructural quality of Cheddar cheese

Kheadr, Ehab; Vachon, Julien; Paquin, Paul; Fliss, Ismaı̈l

doi:10.1016/s0958-6946(01)00104-2

Cited by 119 publications

(77 citation statements)

References 21 publications

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“…Increasing viscosity index and gel firmness with pressure can be illustrated with the casein-fat or casein-casein interactions and the denatured whey proteins binding with water and fat which are caused by HPH treatment [34], [39], [40]. Also decreasing soluble protein content, which is connected with the production of insoluble high molecular weight coaggregates due to whey protein denaturation during HPH treatment, enhance viscosity [28].…”

Section: Effect On Yogurt Propertiesmentioning

confidence: 99%

“…HPH is an innovative method in yogurt processing which improves the coagulation characteristics of milk due to making the balance between soluble and insoluble forms of nitrogen, calcium and phosphorus, therefore more desirable yogurt is produced [34]- [36] Additionally, HPH treatment improves the rheological properties such as viscosity, firmness and syneresis resistance of gels [7], [28], increases the viability of L. delbrueckii and S. thermophilus during storage of yogurt in refrigerator and decreases the risks of post-acidification [37], [38]. Increasing viscosity index and gel firmness with pressure can be illustrated with the casein-fat or casein-casein interactions and the denatured whey proteins binding with water and fat which are caused by HPH treatment [34], [39], [40].…”

Section: Effect On Yogurt Propertiesmentioning

confidence: 99%

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Effect of High Pressure Homogenization on Improving the Quality of Milk and Sensory Properties of Yogurt: A Review

Massoud¹,

Belgheisi²,

Massoud³

2016

IJCEA

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Abstract-High pressure processing is one of the advanced technologies to produce safe food, with better quality properties. In recent years, high pressure homogenization is a useful way which has attracted attention to improve the quality, increase shelf life, and maintain nutritional and sensory properties of milk and dairy products. Homogenization is considered a suitable alternative to thermal processes due to the lack of thermal damage. It is also one of the innovative technologies with a positive change in milk particles which leads to enhance the quality, shelf life and popularity of product. In this article, in addition to evaluation of the effect of homogenization on the fat particles, inactivating harmful bacteriophages and spoilage microorganisms, sensory and appearance properties of dairy products, the influence of high pressure homogenization on proteins and the viability of probiotic bacteria in dairy products especially yogurt will be reviewed. These changes result in the development of quality in dairy products and higher consumer's acceptance. IndexTerms-High pressure homogenization, microorganism, milk, yogurt, proteins.

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Section: Effect On Yogurt Propertiesmentioning

confidence: 99%

Section: Effect On Yogurt Propertiesmentioning

confidence: 99%

Effect of High Pressure Homogenization on Improving the Quality of Milk and Sensory Properties of Yogurt: A Review

Massoud¹,

Belgheisi²,

Massoud³

2016

IJCEA

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“…The growing trend for fresher, highquality convenience food has generated an increasing interest in nonthermal processing alternatives, such as high-pressure technologies, which are considered to be the most promising emerging food-processing technologies due to recent advances in high-pressure machinery and the successful introduction of pressure-processed foods [5,7,8,12,14]. Ultrahigh-pressure homogenisation UHPH (also called dynamic high pressure in the literature) is based on the same design principles as conventional homogenisation processes that are used in the dairy industry for reducing the size of fat globules [10,22,23], but working at significantly higher pressures (> 200 MPa), resulting in the destruction of large quantities of microorganisms.…”

Section: Introductionmentioning

confidence: 99%

“…The effects of UHPH on bacterial cells are not yet well known, but some studies on UHPH have shown changes in bacterial cell morphology, as well as splits in the cytoplasmic membrane. Sudden increases in permeability or rupture of the cell membrane, such as may occur under pressure, cause cell death [9,12,13,23]. Vannini et al [24] and Vachon et al [23] reported that UHPH treatments induced cell damage whose severity increased with pressure level and number of cycles to which the sample was submitted.…”

Section: Introductionmentioning

confidence: 99%

Inactivation of two strains ofEscherichia coliinoculated into whole and skim milk by ultrahigh-pressure homogenisation

Bríñez

Roig-Sagués

Hernández-Herrero

et al. 2006

Lait

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-The inactivation by ultrahigh-pressure homogenisation (UHPH) of Escherichia coli ATCC 10536 and Escherichia coli O157:H7 CCUG 44857 inoculated into whole and skim milk was investigated. Samples of UHT whole and skim milk inoculated at a concentration of approximately 7.0 Log 10 (cfu·mL -1 ) were pressurised in a two-valve system UHPH machine at 300 MPa at the primary homogenising valve and at 30 MPa at the secondary valve. Inlet temperatures of milk were 6 ºC and 20 ºC. Viable and injured bacterial counts were measured 2 h after UHPH treatment and after 3, 6 and 9 days of storage at 4 ºC. The type of milk significantly influenced (P < 0.05) the degree of inactivation reached in both strains of E. coli, being higher at 20 ºC in whole milk. The level of inactivation was similar for E. coli ATCC 10536 and E. coli O157:H7 CCUG 44857, reaching lethality values of 4.30 and 3.94 Log 10 cfu·mL -1 , respectively, at an inlet temperature of 20 ºC. No sublethal injuries were detected after treatments. The changes in cultivable cells during storage at 4 ºC were similar in whole and skim milk although the E. coli O157:H7 CCUG 44857 strain showed significant differences, with a decreasing tendency of approximately 0.3 logarithmic units between 0 and 9 days of storage.

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“…Little data is available about HPH effects on tannin; however, many researchers have reported changes in protein structure caused by homogenization, especially related to changes in spatial configurations 12 because of the exposure of hydrophobic bonds 1 and enhanced sulfhydryl group exposure 13 . These changes can result in protein denaturation 10 and should favour the tannin-protein complex formation.…”

Section: Resultsmentioning

confidence: 99%

Effects of High Pressure Homogenization on Beer Quality Attributes

Franchi¹,

Tribst

Cristianini

2011

Journal of the Institute of Brewing

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The aim of the present study was to evaluate the use of high pressure homogenization (HPH) as an alternative to thermal pasteurization for beer stabilization and to evaluate the effect of processing on colour, haze and redox potential immediately after the process and during the product shelf-life (100 days). The results obtained showed good colour retention, changes in the redox potential and greater values for turbidity, presenting a higher value for the product treated by HPH than for the thermally treated samples reported in literature. The evaluation of the results indicated that the HPH process is a promising process for beer treatment in terms of guaranteeing better colour retention. However to make this product stable, it would be necessary to perform stabilization treatments to minimize the negative effects of processing on the haze of the final product.

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Effect of dynamic high pressure on microbiological, rheological and microstructural quality of Cheddar cheese

Cited by 119 publications

References 21 publications

Effect of High Pressure Homogenization on Improving the Quality of Milk and Sensory Properties of Yogurt: A Review

Effect of High Pressure Homogenization on Improving the Quality of Milk and Sensory Properties of Yogurt: A Review

Inactivation of two strains ofEscherichia coliinoculated into whole and skim milk by ultrahigh-pressure homogenisation

Effects of High Pressure Homogenization on Beer Quality Attributes

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