Use of high-pressure-treated milk for the production of reduced-fat cheese

被引:37
作者
Molina, E
Alvarez, MD
Ramos, M
Olano, A
López-Fandiño, R
机构
[1] CSIC, Inst Fermentac Ind, E-28006 Madrid, Spain
[2] CSIC, Inst Frio, E-28040 Madrid, Spain
关键词
high pressure; reduced-fat cheese; yield; proteolysis; taste; texture;
D O I
10.1016/S0958-6946(00)00064-9
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Pasteurized (65 degreesC, 30 min), pressurized (400 MPa, 22 degreesC, 15 min) and pasteurized-pressurized milks were used for reduced-fat (approximately 32% of total solids) cheese production. Pressurization of milk increased the yield of reduced-fat cheese through an enhanced beta -lactoglobulin and moisture retention. In addition, pressurisation of pasteurized skim milk improved its coagulation properties. The cheeses made from pasteurized-pressurized and pressurized milks showed a faster rate of protein breakdown than the cheese made from pasteurized milk, that might be mainly attributed to a higher level of residual rennet. Hardness of the experimental cheeses, as determined by both the sensory panel and instrumental analyses, decreased as the moisture content and proteolytic degradation of the cheese increased (pasteurized > pressurized > pasteurized-pressurized). In general terms, pressurization of reduced-fat milk prior to cheese-making improved cheese texture and thus accounted for a higher overall acceptability, except for the cheeses made from pasteurized-pressurized milk at 60 d of ripening, whose acceptability score was adversely affected by bitterness. (C) 2000 Elsevier Science Ltd. All rights reserved.
引用
收藏
页码:467 / 475
页数:9
相关论文
共 33 条
  • [1] Ardo Y., 1997, P207
  • [2] Ardo Y., 1999, LAB MANUAL CHEM ANAL
  • [3] BANKS JM, 1989, J SOC DAIRY TECHNOL, V42, P6
  • [4] Characterising Ripening in UF-Cheese
    Bech, Anne-Marie
    [J]. INTERNATIONAL DAIRY JOURNAL, 1993, 3 (4-6) : 329 - 342
  • [5] Texture of cheddar cheese as influenced by fat reduction
    Bryant, A
    Ustunol, Z
    Steffe, J
    [J]. JOURNAL OF FOOD SCIENCE, 1995, 60 (06) : 1216 - &
  • [6] PLASMA-DERIVED PROTEASE INHIBITORS IN BOVINE-MILK
    CHRISTENSEN, S
    WIEGERS, T
    HERMANSEN, J
    SOTTRUPJENSEN, L
    [J]. INTERNATIONAL DAIRY JOURNAL, 1995, 5 (05) : 439 - 449
  • [7] RHEOLOGICAL EVALUATION OF MATURING CHEDDAR CHEESE
    CREAMER, LK
    OLSON, NF
    [J]. JOURNAL OF FOOD SCIENCE, 1982, 47 (02) : 631 - &
  • [8] STUDY OF PROTEOLYSIS IN ARTISANAL CHEESES - HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY OF PEPTIDES
    DELLANO, DG
    POLO, MC
    RAMOS, M
    [J]. JOURNAL OF DAIRY SCIENCE, 1995, 78 (05) : 1018 - 1024
  • [9] High pressure treatment of milk and effects on microbiological and sensory quality of cheddar cheese
    Drake, MA
    Harrison, SL
    Asplund, M
    BarbosaCanovas, G
    Swanson, BG
    [J]. JOURNAL OF FOOD SCIENCE, 1997, 62 (04) : 843 - &
  • [10] REDUCED-FAT AND LOW-FAT CHEESE TECHNOLOGY - A REVIEW
    DRAKE, MA
    SWANSON, BG
    [J]. TRENDS IN FOOD SCIENCE & TECHNOLOGY, 1995, 6 (11) : 366 - 369