High-pressure homogenization of raw and pasteurized milk modifies the yield, composition, and texture of queso fresco cheese

Journal of Dairy Science

Volumn 94, Issue 3, 2011, Pages 1201-1210

  Escobar, D ^a   Clark, S ^b   Ganesan, V ^c   Repiso, L ^a   Waller, J ^c   Harte, F ^c  

^a Metrology Section   (Uruguay)

^b IOWA STATE UNIVERSITY   (United States)

^c UNIVERSITY OF TENNESSEE   (United States)

Author keywords

High pressure homogenization; Hispanic cheese; Queso fresco

Indexed keywords

ANIMAL; ARTICLE; CHEESE; CHEMISTRY; FOOD HANDLING; METHODOLOGY; MILK; PRESSURE;

ANIMALS; CHEESE; FOOD HANDLING; FOOD TECHNOLOGY; MILK; PRESSURE;

EID: 79951717683     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2010-3870     Document Type: Article

References (48)

1. Altekruse S.F., Timbo B.B., Mowbray J.C., Bean N.H., Potter M.E. Cheese-associated outbreaks of human illness in the United States, 1973 to 1992: Sanitary manufacturing practices protect consumers. J. Food Prot. 1998, 61:1405-1407.
2. Official Methods of Analysis 1990, AOAC, Association of Official Analytical Chemists, Washington, DC. 15th ed.
3. Buffa M., Guamis B., Trujillo A.J. Specific effect of high-pressure treatment of milk on cheese proteolysis. J. Dairy Res. 2005, 72:385-392.
4. Burns P., Patrignani F., Serrazanetti D., Vinderola G.C., Reinheimer J.A., Lanciotti R., Guerzoni M.E. Probiotic Crescenza cheese containing Lactobacillus casei and Lactobacillus acidophilus manufactured with high-pressure homogenized milk. J. Dairy Sci. 2008, 91:500-512.
5. Clark S., Hillers V., Austin J. Improving the safety of Queso Fresco through intervention. Food Prot. Trends 2004, 24:419-422.
6. Clark S., Warner H., Luedecke L. Acceptability of Queso Fresco cheese by traditional and nontraditional consumers. Food Sci. Technol. Int. 2001, 7:165-170.
7. Cody S.H., Abbott S.L., Marfin A.A., Schulz B., Wagner P., Robbins K., Mohle-Boetani J.C., Vugia D.J. Two outbreaks of multidrug-resistant Salmonella serotype Typhimurium DT104 infections linked to raw-milk cheese in Northern California. JAMA 1999, 281:1805-1810.
8. Azteca Linda Corp. Recalls Queso Fresco and Queso Hebra Because of Possible Risk of Health 2010, Vol. 2010. FDA, FDA, Washington, DC, http://www.fda.gov/Safety/Recalls/ucm217902.htm.
9. Del Bueno Amends Recall of Queso Fresco Cheese Because of Possible Health Risk 2010, Vol. 2010. FDA, FDA, Washington, DC, http://www.fda.gov/Safety/Recalls/ucm207627.htm.
10. Fox P.F., McSweeney P.L.H. Dairy Chemistry and Biochemistry 1998, Chapman & Hall, New York, NY.
11. Guerzoni M.E., Vannini L., Chaves Lopez C., Lanciotti R., Suzzi G., Gianotti A. Effect of high pressure homogenization on microbial and chemico-physical characteristics of goat cheeses. J. Dairy Sci. 1999, 82:851-862.
12. Harte F.M., Gurram S.R., Luedecke L.O., Swanson B.G., Barbosa-Canovas G.V. Effect of high hydrostatic pressure and whey proteins on the disruption of casein micelle isolates. J. Dairy Res. 2007, 74:452-458.
13. Hayes M.G., Fox P.F., Kelly A.L. Potential applications of high pressure homogenisation in processing of liquid milk. J. Dairy Res. 2005, 72:25-33.
14. Hayes M.G., Kelly A.L. High pressure homogenisation of milk (b) effects on indigenous enzymatic activity. J. Dairy Res. 2003, 70:307-313.
15. Hayes M.G., Kelly A.L. High pressure homogenisation of raw whole bovine milk (a) effects on fat globule size and other properties. J. Dairy Res. 2003, 70:297-305.
16. Hise K., Lin C., Zhang L., Bordoni P., Mauro L., Norton D., Sobel J., Toguchi A., Barth S., Avashia S., Richardson M., Gaul L., Abell A., McAndrew S., Rowe D., Sorenson W., Linn M., Long S., Graves L., Swaminathan B. Laboratory investigation of a Listeria monocytogenes outbreak associated with consumption of soft cheese. Proc. Annual Meeting of the International Association for Food Protection, Phoenix, AZ 2004, P-209, page 119.
17. Hnosko, J. M. 2007. High hydrostatic pressure treatment reduces levels of Listeria innocua in Queso fresco. Page 70 in Food Science and Technology. MSc Thesis. Washington State University, Pullman, WA.
18. Hort J., Grys G., Woodman J. The relationships between the chemical, rheological and textural properties of Cheddar cheese. Lait 1997, 77:587-600.
19. Hwang C.H., Gunasakaran S. Measuring crumbliness of some commercial Queso Fresco-type Latin American cheeses. Milchwissenschaft 2001, 56:446-450.
20. Iucci L., Patrignani F., Vallicelli M., Guerzoni M.E., Lanciotti R. Effects of high pressure homogenization on the activity of lysozyme and lactoferrin against Listeria monocytogenes. Food Contr. 2007, 18:558-565.
21. Kheadr E.E., Vachon J.F., Paquin P., Fliss I. Effect of dynamic high pressure on microbiological, rheological and microstructural quality of Cheddar cheese. Int. Dairy J. 2002, 12:435-446.
22. Laemmli U.K. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 1970, 227:680-685.
23. Lanciotti R., Chaves-López C., Patrignani F., Paparella A., Guerzoni M.E., Serio A., Suzzi G. Effects of milk treatment with dynamic high pressure on microbial populations, and lipolytic and proteolytic profiles of Crescenza cheese. Int. J. Dairy Technol. 2004, 57:19-25.
24. Lanciotti R., Gardini F., Sinigaglia M., Guerzoni M.E. Effects of growth conditions on the resistance of some pathogenic and spoilage species to high pressure homogenization. Lett. Appl. Microbiol. 1996, 22:165-168.
25. Lanciotti R., Patrignani F., Iucci L., Guerzoni M.E., Suzzi G., Belletti N., Gardini F. Effects of milk high pressure homogenization on biogenic amine accumulation during ripening of ovine and bovine Italian cheeses. Food Chem. 2007, 104:693-701.
26. Lanciotti R., Sinigaglia M., Angelini P., Guerzoni M.E. Effects of homogenization pressure on the survival and growth of some food spoilage and pathogenic micro-organisms. Lett. Appl. Microbiol. 1994, 18:319-322.
27. Lanciotti R., Vannini L., Patrignani F., Iucci L., Vallicelli M., Ndagijimana M., Elisabetta Guerzoni M. Effect of high pressure homogenisation of milk on cheese yield and microbiology, lipolysis and proteolysis during ripening of Caciotta cheese. J. Dairy Res. 2006, 73:216-226.
28. MacDonald P.D., Whitwam R.E., Boggs J.D., MacCormack J.N., Anderson K.L., Reardon J.W., Saah J.R., Graves L.M., Hunter S.B., Sobel J. Outbreak of listeriosis among Mexican immigrants as a result of consumption of illicitly produced Mexican-style cheese. Clin. Infect. Dis. 2005, 40:677-682.
29. Ong L., Henriksson A., Shah N.P. Development of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium spp. and the influence of these bacteria on proteolytic patterns and production of organic acid. Int. Dairy J. 2006, 16:446-456.
30. Paquin P. Technological properties of high pressure homogenizers: The effect of fat globules, milk proteins, and polysaccharides. Int. Dairy J. 1999, 9:329-335.
31. Pereda J., Ferragut V., Quevedo J.M., Guamis B., Trujillo A.J. Effects of ultra-high pressure homogenization on microbial and physicochemical shelf life of milk. J. Dairy Sci. 2007, 90:1081-1093.
32. Pereda J., Ferragut V., Quevedo J.M., Guamis B., Trujillo A.J. Effects of ultra-high-pressure homogenization treatment on the lipolysis and lipid oxidation of milk during refrigerated storage. J. Agric. Food Chem. 2008, 56:7125-7130.
33. Pereda J., Ferragut V., Quevedo J.M., Guamis B., Trujillo A.J. Heat damage evaluation in ultra-high pressure homogenized milk. Food Hydrocoll. 2009, 23:1974-1979.
34. Renye J., Somkuti G., Vallejo-Cordoba B., Van Hekken D., Gonzalez-Cordova A. Characterization of the microflora isolated from queso fresco made from raw and pasteurized milk. J. Food Saf. 2008, 28:59-75.
35. Roach A., Harte F. Disruption and sedimentation of casein micelles and casein micelle isolates under high-pressure homogenization. Innov. Food Sci. Emerg. Technol. 2008, 9:1-8.
36. San Martin-González F., Roach A., Harte F. Rheological properties of corn oil emulsions stabilized by commercial micellar casein and high pressure homogenization. Lebenson. Wiss. Technol. 2009, 41:307-311.
37. Sandra S., Dalgleish D.G. Effects of ultra-high-pressure homogenization and heating on structural properties of casein micelles in reconstituted skim milk powder. Int. Dairy J. 2005, 15:1095-1104.
38. Sandra S., Stanford M.A., Goddik L.M. The use of high-pressure processing in the production of Queso Fresco cheese. J. Food Sci. 2004, 69:FEP153-FEP158.
39. Sandra S., Stanford M.A., McDaniel M.R., Goddik L.M. Method development for assessing the complete process of crumbling cheese using hand evaluation. J. Food Sci. 2004, 69:SNQ127-SNQ130.
40. Taylor T.M., Roach A., Black D.G., Davidson P.M., Harte F. Inactivation of Escherichia coli K-12 exposed to pressures in excess of 300MPa in a high-pressure homogenizer. J. Food Prot. 2007, 70:1007-1010.
41. Thiebaud M., Dumay E., Picart L., Guiraud J.P., Cheftel J.C. High-pressure homogenisation of raw bovine milk. Effects on fat globule size distribution and microbial inactivation. Int. Dairy J. 2003, 13:427-439.
42. Tunick M.H Hispanic Dairy Products. Hispanic Foods 2006, Vol. 946:33-43. American Chemical Society, Washington, DC.
43. Dairy Products, 2009 Summary 2010, Vol. 2010. USDA-NASS, National Agricultural Statistics Service (NASS), Washington, DC.
44. Van Hekken D.L., Farkye N.Y. Hispanic cheeses: The quest for queso. Food Technol. 2003, 57:32-38.
45. Vannini L., Patrignani F., Iucci L., Ndagijimana M., Vallicelli M., Lanciotti R., Guerzoni M.E. Effect of a pre-treatment of milk with high pressure homogenization on yield as well as on microbiological, lipolytic and proteolytic patterns of " Pecorino" cheese. Int. J. Food Microbiol. 2008, 128:329-335.
46. Villar R.G., Macek M.D., Simons S., Hayes P.S., Goldoft M.J., Lewis J.H., Rowan L.L., Hursh D., Patnode M., Mead P.S. Investigation of multidrug-resistant Salmonella serotype Typhimurium DT104 infections linked to raw-milk cheese in Washington State. JAMA 1999, 281:1811-1816.
47. Wuytack E.Y., Diels A.M.J., Michiels C.W. Bacterial inactivation by high-pressure homogenisation and high hydrostatic pressure. Int. J. Food Microbiol. 2002, 77:205-212.
48. Zamora A., Ferragut V., Jaramillo P.D., Guamis B., Trujillo A.J. Effects of ultra-high pressure homogenization on the cheese-making properties of milk. J. Dairy Sci. 2007, 90:13-23.