High pressure technology for cheese processing-a review

Chopde, Santosh; Deshmukh, Meera; Kalyankar, S. D.; Changade, S. P.

doi:10.5958/0976-0563.2014.00610.1

Cited by 8 publications

(11 citation statements)

References 16 publications

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“…Changes in cheese are the most frequently studied among dairy products regarding high pressure. The most relevant changes caused by utilizing high-pressure-treated milk are the modification of coagulation time, acceleration of ripening, increasing of yield, and modifications to physicochemical and sensory properties [1,4,7,21,54,58,[66][67][68][69]. Some changes are related to the denaturation of whey proteins and the fragmentation of casein micelles-high pressure causes these two protein fractions to interact with each other.…”

Section: Cheesementioning

confidence: 99%

“…Some changes are related to the denaturation of whey proteins and the fragmentation of casein micelles-high pressure causes these two protein fractions to interact with each other. Therefore, wet-yield curd is increased as whey proteins-such as β-Lg-bond to casein micelles, causing them to not separate during coagulation; in addition, water-holding capacity and distribution are improved [1,67,68]. In addition to the improved yield and water retention properties, the change in proteins alters rennet coagulation time; however, the extent and type of changes depend on the intensity of pressure applied.…”

Section: Cheesementioning

confidence: 99%

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High Hydrostatic Pressure Induced Changes in the Physicochemical and Functional Properties of Milk and Dairy Products: A Review

Serna-Hernandez

Escobedo‐Avellaneda

García‐García

et al. 2021

Foods

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High-pressure processing (HPP) is a nonthermal technology used for food preservation capable of generating pasteurized milk products. There is much information regarding the inactivation of microorganisms in milk by HPP, and it has been suggested that 600 MPa for 5 min is adequate to reduce the number of log cycles by 5–7, resulting in safe products comparable to traditionally pasteurized ones. However, there are many implications regarding physicochemical and functional properties. This review explores the potential of HPP to preserve milk, focusing on the changes in milk components such as lipids, casein, whey proteins, and minerals, and the impact on their functional and physicochemical properties, including pH, color, turbidity, emulsion stability, rheological behavior, and sensory properties. Additionally, the effects of these changes on the elaboration of dairy products such as cheese, cream, and buttermilk are explored.

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Section: Cheesementioning

confidence: 99%

Section: Cheesementioning

confidence: 99%

High Hydrostatic Pressure Induced Changes in the Physicochemical and Functional Properties of Milk and Dairy Products: A Review

Serna-Hernandez

Escobedo‐Avellaneda

García‐García

et al. 2021

Foods

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show abstract

“…The HPP treatment decreased the titrable acidity and increased the pH of the camel and bovine cheeses significantly (p < 0.05). This has been explained by the disaggregation of the colloidal casein micelles and the increased dissolution of ionic calcium phosphate in response to the pressure effect on bovine milk (15,(54)(55)(56). Cheese produced from the HTST-pasteurized camel milk samples had the lowest pH and the highest acidity compared to bovine milk samples (p < 0.05), which can be explained by enhanced hydrophobic contacts within the casein micelles conferring stability against dissociation with increased temperature (57).…”

Section: Comparing the Effects Of Pasteurization And Hpp Treatments On Cheese Yield And Aciditymentioning

confidence: 99%

Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness

et al. 2021

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The effects of high-pressure processing (HPP) compared to thermal treatments on the quality of camel vs. bovine cheeses were studied. The study showed that camel milk has a lower microbial load compared to bovine milk, which is maintained during 7 days' storage of the processed milk. The effect of three HPP treatments (350, 450, and 550 MPa for 5 min at 4°C) and two pasteurization treatments (65°C for 30 min and 75°C for 30 s) on the quality of soft unripened camel and bovine milk cheeses were accessed. The cheeses were evaluated for pH, yield, proximate composition, textural and rheological properties, microstructure, and protein profile by SDS-PAGE electrophoresis. The effects of the treatments on cheese's hardness were different between the camel and bovine cheeses; while heat treatment at 65°C for 30 min gave the hardest bovine milk cheese (1,253 ± 20), HPP treatment at 350 MPa for 5 min gave the highest value for camel milk cheese (519 ± 5) (p < 0.05). The hardness of the cheeses was associated with low yield and moisture content. SDS-PAGE electrophoresis revealed that extensive proteolysis might have contributed to the softness of camel cheeses compared to bovine and suggested the involvement of some residual enzyme activities.

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“…The first domain of pressure increase (from 0.1-600 MPa and 30-50C) result in pressure induced spore germination and the higher pressure lead to spore inactivation (Reineke et al 2013). HPP has the potential to produce microbiologically safe food and can alter the functional properties of proteins, polysaccharides and biochemical reactions without significantly affecting the nutritional and sensory properties of food (Chopde et al 2014). Dhineshkumar et al (2016) reported that a pressure range between 100 and 1200 MPa is effective for inactivation of food borne pathogens.…”

Section: Hpp In Microbial Inactivationmentioning

confidence: 99%

High Pressure Processing of Fruits and Vegetables: A Review

Archana

Lekshmi

2020

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Fruits and vegetables are considered as protective foods and received importance in healthy diet plan. Postharvest loss in quality as well as quantity of fruits and vegetables is huge due to seasonal production, high perishability, shorter shelf life and preservation through processing is one of the best methods to minimise the loss. Thermal methods are more popular and these traditional methods of fruit and vegetable preservation often affect the quality of final products in terms of color, taste, flavor and nutritional qualities. Demand for fruit and vegetable products with ‘fresh like’ qualities are increasing and there is a shift of thermal methods of processing to non-thermal methods to improve the quality of processed products. Several non-thermal methods of processing are developed in order to meet the consumer demand of which high pressure processing has proven to be extremely valuable for fruit and vegetable products. It is an emerging technology in juice and beverage sector which allow fruit and vegetable juices as well as smoothies to store safely for a longer time with fresh taste while preserving its nutritional quality.

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High pressure technology for cheese processing-a review

Cited by 8 publications

References 16 publications

High Hydrostatic Pressure Induced Changes in the Physicochemical and Functional Properties of Milk and Dairy Products: A Review

High Hydrostatic Pressure Induced Changes in the Physicochemical and Functional Properties of Milk and Dairy Products: A Review

Effects of Pasteurization and High-Pressure Processing of Camel and Bovine Cheese Quality, and Proteolysis Contribution to Camel Cheese Softness

High Pressure Processing of Fruits and Vegetables: A Review

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