Effects of high-pressure treatment on shelf life and quality of fresh lactic curd cheese

Australian Journal of Dairy Technology

Volumn 61, Issue 2, 2006, Pages 186-188

  Daryaei, H ^a   Coventry, M J ^b   Versteeg, C ^b   Sherkat, F ^a  

^a RMIT UNIVERSITY   (Australia)

^b CSIRO   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

BOS TAURUS; FUNGI; LACTOCOCCUS;

EID: 33748056791     PISSN: 00049433     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (12)

1. Australian Standard (1989), Methods of chemical and physical testing for the dairying industry - General methods and principles - Determination of pH, AS 2300.1.6.
2. Australian Standard (1995), Sensory analysis of foods, Method 2.6: Specific method - Ranking, AS 2542.2.6.
3. Capellas, M., Mor-Mur, M., Sendra, E., Pla, R. and Guamis, B. (1996), Population of aerobic mesophils and inoculated E.coli during storage of fresh goat's milk cheese treated with high pressure. J. Food Prot. 59, 582-587.
4. Church, F.C., Swaisgood, H.E., Popter, D.H. and Catignani, G.L. (1983), Spectrophotometric assay using o-phtaldialdehyde for determination of proteolysis in milk and isolated milk proteins. J. Dairy Sci. 66, 1219-1227.
5. Daryaei, H., Coventry, M.J., Gorczyca, E. and Sherkat, F. (2005), Shelf-life extension and post-acidification control of fresh lactic curds by high pressure treatment. Conference Proceedings Passion for Food, 38th Annual AIFST Convention, 9-13 July, Sydney, Australia, P5, p62.
6. Kuchroo, C.N. and Fox, P.F. (1982), Soluble nitrogen in Cheddar cheese: Comparison of extraction procedures. Milchwissenschaft 37, 331-335.
7. Mertens, B. (1995), Hydrostatic pressure treatment of food: equipment and processing. In: New Methods of Food Preservation (Ed. G.W. Gould). Blackie Academic and Professional, London, pp 135-158.
8. Nakayama, A., Yano, Y., Kobayashi, M., Ishikawa, I. and Sakai, K. (1996), Comparison of pressures resistance of spores of six Bacillus strains with their heat resistances. Appl. Environ. Microbiol. 62, 3897-3900.
9. Smelt, J.P.P.M. (1998), Recent advances in the microbiology of high pressure processing. Trends Food Sci Technol. 9, 152-158.
10. Trujillo, A.J., Royo, C., Guamis, B. and Ferragut, V. (1999), Influence of pressurization on goat milk and cheese composition and yield. Milchwissenschaft 54, 197-199.
11. Trujillo, A.J., Capellas, M. Saldo, J., Gervilla, R and Guamis, B. (2002), Applications of high-hydrostatic pressure on milk and dairy products: a review. Innovative Food Science and Emerging Technologies 3, 295-07.
12. Wick, C., Nienaber, U., Anggraeni O., Shellhammer, T.H. and Courtney, P.D. (2004), Texture, proteolysis and viable lactic acid bacteria in commercial cheddar cheeses treated with high pressure. J. Dairy Res. 71, 107-115.