Effect of ultra-high pressure homogenisation of milk on the texture and water-typology of a starter-free fresh cheese

Innovative Food Science and Emerging Technologies

Volumn 12, Issue 4, 2011, Pages 484-490

  Zamora, A ^a   Ferragut, V ^a   Juan, B ^a   Guamis, B ^a   Trujillo, A J ^a  

^a UNIVERSITAT AUTÒNOMA DE BARCELONA   (Spain)

Author keywords

Fresh cheese; Syneresis; Texture; UHPH; Ultra high pressure homogenisation

Indexed keywords

CONFOCAL LASER SCANNING MICROSCOPY; FRESH CHEESE; HOMOGENISATION; INLET TEMPERATURE; MICRO-STRUCTURAL; MICROBIAL LOADS; PROTEIN CONTENTS; PROTEIN INTERACTION; SENSORY ANALYSIS; SENSORY CHARACTERISTICS; SENSORY PANELS; SPECTROCOLORIMETRY; STRUCTURAL CHANGE; SYNERESIS; UHPH; ULTRAHIGH PRESSURE; UNI-AXIAL COMPRESSION; WATER HOLDING CAPACITY;

COAGULATION; CONFOCAL MICROSCOPY; HIGH PRESSURE EFFECTS; PASTEURIZATION; STARTERS; TEXTURES; THERMOGRAVIMETRIC ANALYSIS; WATER CONTENT;

CHEMICAL WATER TREATMENT;

EID: 80054084243     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2011.06.002     Document Type: Article

References (32)

1. J.F. Calzada, and M. Peleg Mechanical interpretation of compressive stress-strain relationships on solids foods Journal of Food Science 41 1978 1087 1092
2. M.E. Cano-Ruiz, and R.L. Richter Effect of homogenization pressure on the milk fat globule membrane proteins Journal of Dairy Science 80 1997 2732 2739
3. F.J. Chavarri, J.A. Nuñez, L. Bautista, and M. Nuñez Factors affecting the microbiological quality of Burgos and Villalón cheeses at the retail level Journal of Food Protection 48 1985 865 869 (Pubitemid 16194942)
4. N. Datta, M.G. Hayes, H.C. Deeth, and A.L. Kelly Significance of frictional heating for effects of high pressure homogenisation on milk The Journal of Dairy Research 72 2005 1 7
5. D.B. Emmons, M. Kalab, and E. Larmond Milk gel structure. X. Texture and microstructure in cheddar cheese made from whole milk and from homogenized low-fat milk Journal of Texture Studies 11 1980 15 34
6. D.W. Everett, and M.A.E. Auty Cheese structure and current methods of analysis International Dairy Journal 18 2008 759 773
7. D.W. Everett, and N.F. Olson Free oil and rheology of cheddar cheese containing fat globules stabilized with different proteins Journal of Dairy Science 86 2003 755 763 (Pubitemid 39067098)
8. R.L. Fife, D.J. McMahon, and C.J. Oberg Functionality of low fat mozzarella cheese Journal of Dairy Science 79 1996 1903 1910
9. M.R. Guo, and P.S. Kindstedt Age-related changes in the water phase of mozzarella cheese Journal of Dairy Science 78 1995 2099 2107 (Pubitemid 126003232)
10. M.G. Hayes, and A.L. Kelly High pressure homogenisation of raw whole bovine milk (a) effects on fat globule size and other properties The Journal of Dairy Research 70 2003 297 305 (Pubitemid 36953506)
11. M.G. Hayes, and A.L. Kelly High pressure homogenisation of milk (b) effects on indigenous enzymatic activity The Journal of Dairy Research 70 2003 307 313 (Pubitemid 36953507)
12. I. Hernando, I. Pérez-Munuera, and M.A. Lluch Caracterización microestructural del queso de Burgos mediante diferentes técnicas microscópicas Food Science and Technology Internacional 6 2000 151 157
13. IDF Milk and milk products - Determination of nitrogen content. IDF Standard 185:2002/ISO 14891 2002 International Dairy Federation Brussels, Belgium
14. IDF Cheese and processed cheese - Determination of the total solids content (Reference Method). IDF Standard 004:2004 2004 International Dairy Federation Brussels, Belgium
15. ISO Cheese - Determination of fat content - van Gulik method. ISO Standard 3433 1975 International Organization for Standardization Leusden, Netherlands
16. A.H. Jana, and K.G. Upadhyay Homogenization of milk for cheese-making - A review Australian Journal of Dairy Technology 47 1992 72 79
17. W. Kneifel, and A. Seiler Water-holding properties of milk protein products - A review Food Structure 12 1993 297 308
18. S.J.E. Lee, and J.W. Sherbon Chemical changes in bovine milk fat globule membrane caused by heat treatment and homogenization of whole milk The Journal of Dairy Research 69 2002 555 567 (Pubitemid 35374583)
19. A. Lemay, P. Paquin, and C. Lacroix Influence of microfluidization of milk on cheddar cheese composition, color, texture, and yield Journal of Dairy Science 77 1994 2870 2879
20. K. Lodaite, F. Chevalier, E. Armaforte, and A.L. Kelly Effect of high-pressure homogenisation on rheological properties of rennet-induced skim milk and standardised milk gels The Journal of Dairy Research 76 2009 294 300
21. J.A. Lucey, M.E. Johnson, and D.S. Horne Invited review: Perspectives on the basis of the rheology and texture properties of cheese Journal of Dairy Science 86 2003 2725 2743 (Pubitemid 39066988)
22. D.J. McMahon, R.L. Fife, and C.J. Oberg Water partitioning in mozzarella cheese and its relationship to cheese meltability Journal of Dairy Science 82 1999 1361 1369 (Pubitemid 129632525)
23. A.V. McPherson, M.C. Dash, and B.J. Kitchen Isolation and composition of milk fat globule membrane material. II. From homogenized and ultra heat treated milks The Journal of Dairy Research 51 1984 289 297
24. M. Medina, P. Gaya, A.M. Guillén, and M. Nuñez Characteristics of Burgos and Hispánico cheeses manufactured with calf rennet or with recombinant chymosin Food Chemistry 45 1992 85 89
25. A. Métais, M. Cambert, A. Riaublanc, and F. Mariette Influence of fat globule membrane composition on water holding capacity and water mobility in casein rennet gel: A nuclear magnetic resonance self-diffusion and relaxation study International Dairy Journal 16 2006 344 353 (Pubitemid 43061183)
26. M.C. Michalski, R. Cariou, F. Michel, and C. Garnier Native vs. damaged milk fat globules: Membrane properties affect the viscoelasticity of milk gels Journal of Dairy Science 85 2002 2451 2461 (Pubitemid 38571443)
27. B.M. Paulson, D.J. McMahon, and C.J. Oberg Influence of sodium chloride on appearance, functionality, and protein arrangement in nonfat mozzarella cheese Journal of Dairy Science 81 1998 2053 2064
28. J. Pereda, V. Ferragut, J.M. Quevedo, B. Guamis, and A.J. Trujillo Effects of ultra-high pressure homogenization on microbial and physicochemical shelf life of milk Journal of Dairy Science 90 2007 1081 1093 (Pubitemid 350045434)
29. J. Pereda, V. Ferragut, J.M. Quevedo, B. Guamis, and A.J. Trujillo Effects of ultra-high-pressure homogenization treatment on the lipolysis and lipid oxidation of milk during refrigerated storage Journal of Agricultural and Food Chemistry 56 2008 7125 7130
30. B. Prieto, I. Franco, R. Urdiales, J.M. Fresno, and J. Carballo Los quesos tradicionales de Castilla y León: estado actual de su conocimiento científico Alimentaria 290 1998 55 64 (Pubitemid 128038683)
31. A. Zamora, E. Armaforte, A.J. Trujillo, and A.L. Kelly Identification of interactions within rennet curds prepared from raw and UHPH-treated milks using dissociating chemical agent Innovative Applications of Nonthermal Technologies in Foods: Technology, Safety, Health and Consumer Acceptability - Program and Book of Abstracts of the IFT-NPD/EFFoST Nonthermal Processing Workshop 2008 50
32. A. Zamora, V. Ferragut, P.D. Jaramillo, B. Guamis, and A.J. Trujillo Effects of ultra-high pressure homogenization on the cheese-making properties of milk Journal of Dairy Science 90 2007 13 23 (Pubitemid 350042834)