Effect of high pressure on fresh cheese shelf-life
作者： K. Evert-Arriagada , M.M. Hernández-Herrero , B. Juan , B. Guamis , A.J. Trujillo
DOI: 10.1016/J.JFOODENG.2011.05.011
关键词: High pressure 、 Sensory analysis 、 Biology 、 Food science 、 Mesophile 、 Shelf life 、 Psychrotrophic bacteria 、 Total dissolved solids 、 Water activity 、 Enterobacteriaceae
摘要: Abstract The effect of high pressure (HP; 300 and 400 MPa for 5 min at 6 °C) on physico-chemical, microbial, color, texture sensorial characteristics starter-free fresh cheeses stored 4 8 °C was studied. Physico-chemical parameters considered were total solids, fat, protein, pH, whey loss water activity. microbiological quality studied, 8 °C, by enumerating aerobic mesophilic bacteria, lactococci, psychrotrophic Enterobacteriaceae , Escherichia coli molds yeasts. Cheeses treated 400 MPa, 4 °C, presented a shelf - life 14 21 days, respectively, compared to untreated control cheese, which 7 days. On the other hand, HP treatments modified (more firm) color yellow) cheeses. These changes detected instrumental sensory analysis.
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