High-pressure treatment applied throughout ripening of a goat cheese caused minimal changes on free fatty acids content and oxidation in mature cheese

Delgado, Francisco; González-Crespo, José; Cava, Ramón; Ramírez, Rosario

doi:10.1007/s13594-012-0062-9

Cited by 11 publications

(3 citation statements)

References 25 publications

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“…Our results agree with the reported in blue-veined cheese, which showed no significant differences in MCFA concentrations between cheeses treated at 600 MPa for 5 min at day 63 of ripening and control cheeses after 270 days of storage (Calzada et al 2013). Similar results have also been found in raw goat's milk cheese which showed non-significant differences in MCFA concentrations on day 60 between pressurised and control cheeses (Delgado et al 2012).…”

Section: Free Fatty Acids In Hp-treated Torta Del Casar Cheesesupporting

confidence: 92%

Microbiological and lipolytic changes in high-pressure-treated raw milk cheeses during refrigerated storage

Rodríguez-Pinilla

Márquez

Tabla

et al. 2015

Dairy Sci. & Technol.

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High-pressure processing (HPP) has been used to control microorganisms and enzymes and avoid over-ripening in cheese. Excessive lipolysis is associated with over-ripening in cheese. However, little information about the effect of high pressure on microorganisms and lipolysis in mature cheese is available. For this reason, microbiological and lipolytic changes during refrigerated storage of pressurised Torta del Casar cheese (a raw ewe's milk cheese) were studied. Mature cheeses (60 days of ripening) were high-pressure treated (200 or 600 MPa for 5 or 20 min) and stored at 6°C. Cheese samples were analysed at day 60, just after high-pressure treatment, and during the refrigerated storage (at days 120, 180 and 240). Enterobacteriaceae counts were significantly reduced after high-pressure treatment, thus increasing the food safety of this cheese. In particular, Enterobacteriaceae showed a significant (p<0.01) decrease of 2.18 and 2.46 log units in cheeses treated at 200 MPa for 20 min at days 120 and 180, respectively; however, treatment at 600 MPa for 20 min only caused reductions of 2.09 and 1.79 log units at days 120 and 180. Free fatty acids content was not significantly influenced by high-pressure treatment, although it increased with time of storage.

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Section: Free Fatty Acids In Hp-treated Torta Del Casar Cheesesupporting

confidence: 92%

Microbiological and lipolytic changes in high-pressure-treated raw milk cheeses during refrigerated storage

Rodríguez-Pinilla

Márquez

Tabla

et al. 2015

Dairy Sci. & Technol.

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“…The content of short chain FFAs only decreased in cheeses treated at 600 MPa at the first ripening day. Medium and long FFA content did not vary with any of the HHP treatments [ 45 , 65 ]. Inácio et al [ 56 ] reported a significant reduction in the microbial count of Enterobacteriaceae , Listeria innocua , molds and yeasts in raw milk ewe’s cheeses treated with high pressure.…”

Section: High Hydrostatic Pressure (Hhp) Processingmentioning

confidence: 99%

“…HHP treatments can influence cheese proteolysis by modifying the conformational structure of the proteins, activation or inactivation of proteinases, and inhibition or acceleration of the microbial growth and metabolism [ 66 ]. Studies showed that pressure intensity and the time of application are crucial to maintain the cheese’s texture and flavor characteristics [ 54 , 60 , 65 ]. Changes during ripening can be due to an increase in primary or secondary proteolysis when using 200–400 MPa HHP treatments.…”

Section: High Hydrostatic Pressure (Hhp) Processingmentioning

confidence: 99%

A Review of the Preservation of Hard and Semi-Hard Cheeses: Quality and Safety

Nájera

Nieto-Ortega

Barrón

et al. 2021

IJERPH

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Cheese is a dairy product with potential health benefits. Cheese consumption has increased due to the significant diversity of varieties, versatility of product presentation, and changes in consumers’ lifestyles. Spoilage of hard and semi-hard cheeses can be promoted by their maturation period and/or by their long shelf-life. Therefore, preservation studies play a fundamental role in maintaining and/or increasing their shelf-life, and are of significant importance for the dairy sector. The aim of this review is to discuss the most effective methods to ensure the safety and sensory quality of ripened cheeses. We review traditional methods, such as freezing, and modern and innovative technologies, such as high hydrostatic pressures, chemical and natural vegetable origin preservatives, vacuum and modified atmosphere packaging, edible coatings and films, and other technologies applied at the end of storage and marketing stages, including light pulses and irradiation. For each technology, the main advantages and limitations for industrial application in the dairy sector are discussed. Each type of cheese requires a specific preservation treatment and optimal application conditions to ensure cheese quality and safety during storage. The environmental impact of the preservation technologies and their contribution to the sustainability of the food chain are discussed.

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High-Pressure Processing for the Control of Lipolysis, Volatile Compounds and Off-odours in Raw Milk Cheese

Calzada

Olmo

Picón

et al. 2013

Food Bioprocess Technol

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High-pressure treatment applied throughout ripening of a goat cheese caused minimal changes on free fatty acids content and oxidation in mature cheese

Abstract: International audienc

Cited by 11 publications

References 25 publications

Microbiological and lipolytic changes in high-pressure-treated raw milk cheeses during refrigerated storage

Microbiological and lipolytic changes in high-pressure-treated raw milk cheeses during refrigerated storage

A Review of the Preservation of Hard and Semi-Hard Cheeses: Quality and Safety

High-Pressure Processing for the Control of Lipolysis, Volatile Compounds and Off-odours in Raw Milk Cheese

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