The effect of high pressure on Lactococcus bacteria count in Edam rennin cheese

High Pressure Research

Volumn 29, Issue 1, 2009, Pages 28-32

  Reps, A ^a   Kuzmicka M ^a   Wisniewska K ^a   Jankowska, A ^a  

^a UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

Author keywords

High pressure processing; Lactic fermentation streptococci; Rennin cheese

Indexed keywords

CYCLIC PRESSURE; CYCLIC PRESSURIZATION; EFFECT OF HIGH PRESSURE; HIGH-PRESSURE PROCESSING; LACTIC FERMENTATION STREPTOCOCCI; LACTOCOCCUS; ORDER OF MAGNITUDE; PRESSURE TREATMENTS; RENNIN CHEESE;

FERMENTATION; PRESSURIZATION; SUPERCONDUCTING MATERIALS;

PRESSURE EFFECTS;

EID: 68349096190     PISSN: 08957959     EISSN: 14772299     Source Type: Journal    
DOI: 10.1080/08957950802485740     Document Type: Conference Paper

References (16)

1. B. Jankowska, Pod właściwym ciśnieniem, Przegl. Gastronom. 10 (2001), pp. 3-8.
2. A.J. Trujillo, M. Capellas, M. Buffa, C. Royo, R. Gervilla, X. Felipe, E. Sendra, J. Saldo,V. Ferragut, and B. Guamis, Application of high-pressure treatment for cheese production, Food Res. Int. 33 (2000), pp. 311-316.
3. E. Malinowska-Pańczyk and I. Kołodziejska, Wpływ wysokiego ciśnienia na mikroorganizmy, Med. Wet. 61 (2005), pp. 150-153.
4. H. Alpas, N. Kalchayanand, F. Bozoglu, and B. Ray, Interactions of high hydrostatic pressure, pressurization temperature and of foodborne pathogens, Int. J. Food Microbiol. 60 (2000), pp. 33-42.
5. M. Buffa, B. Guamis, C. Royo, and A.J. Trujillo, Microbiological changes throughout ripening of goat cheese made from raw, pasteurized and high-pressure-treated milk, Food Microbiol. 18 (2001), pp. 45-51.
6. R. Pagan and B. Mackey, Relationship between membrane damage and cell death in pressure treated Escherichia coli cells: differences between exponential- and stationary-phase cells and among strains, Appl. Environ. Microbiol. 66 (2000), pp. 2829-2834.
7. P. Kołakowski, A. Reps, and A. Babuchowski, Characteristics of pressurized ripened cheeses, Polish J. Food Nutr. Sci. 7 (1998), pp. 473-482.
8. W. Messens, D. Van de Walle, J. Arevalo, K. Dewettinck, and A. Huyghebaert, Rheological properties of high-pressure-treated Gouda cheese, Int. Dairy J. 10 (2000), pp. 359-367.
9. J. Saldo, E. Sendra, and B. Guamis, High hydrostatic pressure for accelerating ripening of goat's milk cheese: proteolysis and texture, J. Food Sci. 4 (2000), pp. 636-640.
10. A.J. Trujillo, M. Capellas, J. Saldo, R. Gervilla, and B. Guamis, Applications of high-hydrostatic pressure on milk and dairy products - a review, Innov. Food Sci. Emerg.Technol. 3 (2002), pp. 295-307.
11. A. Reps, P. Kołakowski, andA. Babuchowski, Możliwoś ci zastosowania wysokich ciśnień w przemyśle mleczarskim, Przegl. Mlecz. 7 (1994), pp. 165-168.
12. M. Krasowska, A. Reps, and A. Jankowska, Effect of high pressures on the activity of selected strains of lactic acid bacteria, Milchwissenschaft 60 (2005), pp. 382-386.
13. A. Malone, T. Shellhamer, and D. Courtney, Effects of high pressure on the viability, morphology, lysis, and cell wall hydrolase activity of Lactococcus lactis subsp. cremoris, Appl. Environ. Microbiol. 68 (2002), pp. 4357-4363.
14. C. O'Reilly, P. O'Connor, P. Murphy, A. Kelly, and T. Beresford, Effects of high-pressure treatment on viability and autolysis of starter bacteria and proteolysis in Cheddar cheese, Int. Dairy J. 12 (2002), pp. 915-922.
15. C. Wick, U. Nienabert, O. Anggraeni, T. Shellhamer, and P. Courtey, Texture, proteolysis and viable lactic acid bacteria in commercial Cheddar cheeses treated with high pressure, J. Dairy Res. 71 (2004), pp. 107-115.
16. N. Kalchayanand, A. Sikes, C.P. Dunne, and B. Ray, Factors influencing death and injury of foodborne pathogens by hydrostatic pressure- pasteurization, Food Microbiol. 15 (1998), pp. 207-214.