Evaluation of pH change kinetics during various stages of Cheddar cheese-making from raw, pasteurized, micro-filtered and high-pressure-treated milk

LWT

Volumn 36, Issue 5, 2003, Pages 497-506

  Pandey, P K ^a   Ramaswamy, H S ^a   St Gelais, D ^b  

^a MCGILL UNIVERSITY   (Canada)

^b FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Cheddar cheese; High pressure; Kinetics; Micro filtration; Milk; Pasteurization; pH

Indexed keywords

LISTERIA; LISTERIA MONOCYTOGENES;

EID: 0037810698     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0023-6438(03)00045-8     Document Type: Article

References (30)

1. Creamer, L. K., Gilles, J., & Lawrence, R. C. (1988). Effect of pH on the texture of Cheddar and colby cheese. New Zealand Journal of Dairy Science and Technology, 23(1), 23-36.
2. De Buyser, M. L., Dufour, B., Maire, M., & Lafarge, V. (2001). Implication of milk and milk products in food-borne diseases in France and in different industrialized countries. International Journal of Food Microbiology, 67, 1-17.
3. de la Fuente, M. A. (1998). Changes in the mineral balance of milk submitted to technological treatments. Trends in Food Science and Technology, 9, 281-288.
4. Dolby, R. M., McDowall, F. H., & Riddet, W. (1940). Studies on the chemistry of Cheddar cheese making. Journal of Dairy Research, 11, 305-310.
5. Fox, P. F. (1993). Cheese: An overview. In P. F. Fox (Ed.), Cheese: Chemistry, physics, and microbiology, Vol. 1 (pp. 1-36). New York: Chapman & Hall.
6. Gilles, J., & Lawrence, R. C. (1974). The advantages and problems of grading Cheddar cheese by compositional analysis. New Zealand Journal of Dairy Science and Technology, 8, 148-151.
7. Grappin, R., & Beuvier, E. (1997). Possible implication of milk pasteurization on the manufacture and sensory quality of ripened cheese. International Dairy Journal, 7, 751-761.
8. Greene, V. W., & Jezeski, J. J. (1957). Studies on starter metabolism II the influence of heating milk on the subsequent response of starter cultures. Journal of Dairy Science, 40, 1053-1061.
9. Harkness, W. L., King, D. W., & McGillivray, W. A. (1968). The significance of cheddaring in Cheddar cheese manufacture. New Zealand Journal of Dairy Technology, 3, 124.
10. Johnston, D. E., Austin, B. A., & Murphy, R. J. (1993). Effect of high hydrostatic pressure on milk. Milchwissenschaft, 47, 760-763.
11. Kosikowski, F. V., & Mistry, V. V. (1997). In F. V. Kosikowski (Ed.), Cheese and fermented milk foods. Westport, CT: LLC.
12. Lawrence, R. C., & Gilles, J. (1982). Factors that determine the pH of young Cheddar cheese. New Zealand Journal of Dairy Science and Technology, 17(1), 1-14.
13. Lawrence, R. C., Gilles, J., & Creamer, L. K. (1993). Cheddar cheese and related dry-salted cheese varieties. In P. F. Fox (Ed.), Cheese: Chemistry, physics, and microbiology, Vol. 2 (pp. 1-38). New York: Chapman & Hall.
14. Levenspiel, O. (1974). Chemical reaction engineering. New Delhi: Willey Eastern Publication.
15. López-Fandiño, R., Carrascosa, A. V., & Olano, A. (1996). The effect of high pressure on whey protein denaturation and cheese-making properties of raw milk in. Journal of Dairy Science, 79, 929-936.
16. López-Fandino, R., de la Fuente, M. A., Ramos, M., & Olano, A. (1998). Distribution of mineral and proteins between the soluble and colloidal phases of pressurized milks from different species. Journal of Dairy Resarch, 65, 69-78.
17. Lowrie, R. J., Kalab, M., & Nichols, D. (1982). Curd granule and milled curd junction pattern in Cheddar cheese made by traditional and mechanized process. Journal of Dairy Science, 65, 1122-1129.
18. McSweeney, P. L. H., Fox, P. F, Lucey, J. A., Jordan, K. N., & Cogam, T. M. (1993). Contribution of the indigenous microflora to the maturation of Cheddar cheese. International Dairy Journal, 3(7), 613-634.
19. Mussa, D. M., Ramaswamy, H. S., & Smith, J. P. (1999). High pressure destruction kinetics of Listeria monocytogenes in milk. Food Research International, 31(5), 343-350.
20. Pandey, P. K. (2002). Effect of high-pressure treatment of milk on cheese making process. Ph.D. thesis, Department of Food Science and Agricultural Chemistry. McGill University, Montreal, PQ, Canada.
21. Pandey, P. K., Ramaswamy, H. S., & St-Gelais, D. (2000). Water-holding capacity and gel strength of rennet curd as affected by high pressure treatment of milk. Food Research International, 33, 655-663.
22. Pearce, K. N., & Gilles, J. (1979). Composition and grade of Cheddar cheese manufactured over three seasons. New Zealand Journal of Dairy Science and Technology, 14, 63-71.
23. Price, W. V. (1936). Bitter flavor in Cheddar cheese. Journal of Dairy Science, 19, 185-190.
24. Rademacher, B., Hinrichs, J., & Kessler, H. G. (1997). Mit 10,000 bar zu neuen Milchprodukten? DMZ Lebensmittel unt Milch, 117, 1035-1039.
25. Rehman, S. K., McSweeney, P. L. H., Banks, K. M., & Brechany, E. Y. (2000). Ripening of Cheddar cheese made from blend of raw and pasteurized milk. International Dairy Journal, 10, 33-44.
26. SAS. (1999). SAS Institute Inc., Cary, NC, USA.
27. Schrader, K., Buchheim, W., & Morr, C. V. (1997). High pressure effect on the colloidal calcium phosphate and the structural integrity of the micellar casein in milk. Part 1. High pressure dissolution of colloidal calcium phosphate in heated milk systems. Nahrung, 41, 133-138.
28. Shibauchi, Y., Yamamoto, H., & Sagara, Y. (1992). Conformational changes of casein micelles by high-pressure treatment. In C. Balny, R. Hayashi, K. Hermans, & P. Masson (Eds.), High pressure and biotechnology (pp. 239-241). Paris: John Libbey Eurotext Ltd.
29. Trouvé E., Maubois, J. L., Piot, M., Madec, M. N., Fauquant, J., Tabard, A. J., & Brinkman, G. (1991). Ret́ention de différentes espèces microbiennes lots de l'épuration du lait par microfiltration en flux tangentiel. Lait, 71, 1-13.
30. Trujillo, A. J., Ferragut, V., Gervilla, R., Capellas, M., & Guamis, B. (1997). High hydrostatic pressure effects on milk and milk products. Recent Research Developments in Agricultural and Food Chemistry, 1, 137-159.