Yield, composition and rheological characteristics of cheddar cheese made with high pressure processed milk

Effect of Pasteurization Temperature, Starter Culture, and Incubation Temperature on the Physicochemical Properties, Yield, Rheology, and Sensory Characteristics of Spreadable Goat Cheese

“…Under all processing conditions, the elastic component contributes viscoelasticity more than viscous component (G > G ) which leads to a structure resembling more of a solid within the range of frequencies studied, which was also noted by other authors [16,32,33].…”

Development of an autochthonous starter culture for spreadable goat cheese

“…All samples exhibited characteristics typical of a weak viscoelastic gel, with G' greater than G", this behavior was observed in all cheeses. The elastic component contributes more viscoelasticity (G' > G"), which leads to a structure resembling more of a solid within the range of frequencies studied, which was also noted by other authors (Messens et al, 2002;San Martín-González et al, 2007). The rise of G' with frequency (ω) might be due to casein particle fusion as a consequence of the rearrangement of inter-and intra-molecular forces, which in turn results in an increased contacting surface among the casein aggregates; and possibly to the additional particles added to the web (Roefs et al, 1990;Van Vliet, 2000;Hernández-Tinoco et al, 2004).…”

Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

“…The most interesting, not to mention the most economically important, investigations include those highlighting the differences between cheese made with treated and untreated milk, the acceleration of cheese ripening and of course the reduction of pathogenic or spoilage microbes. From studies undertaken thus far, HP treatments at intensities greater than 200 MPa have enhanced acid and rennet coagulation and curd firmness times in cheese, with timescales being dependent on the treatment temperature and pressure holding time (San Martin-Gonzalez et al 2007;Huppertz et al 2005). The main problems with using HP-treated milk for cheese, similar to heat-treated milk (of course depending on the type of heat treatment), are associated with the deterioration in composition that can arise; these can even violate the prevailing standards for cheese and are owing to the moisture retention abilities of HP-treated milk (San Martin-Gonzalez et al 2007).…”