Use of high-pressure-treated milk for the production of reduced-fat cheese |
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| Affiliation: | 1. Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain;2. Instituto del Fr??o (CSIC), Ciudad Universitaria s/n, 28040 Madrid, Spain;1. Department of Neurological Surgery, Centro Hospitalar Lisboa Central – Hospital São José, Lisbon, Portugal;2. Department of Neurological Surgery, Vall d’Hebron University Hospital, Barcelona, Spain;3. Department of Neurological Surgery, Clinic Hospital, Barcelona, Spain;4. Neurotraumatology and Neurosurgery Research Unit (UNINN), Vall d’Hebron Research Institute, Universitat Autonoma de Barcelona (UAB), Spain;1. Department of Chemical and Biomolecular Engineering, and Department of Chemistry and Biochemistry, University of Maryland, College Park, MD 20742, USA;2. Department of Cell Biology and Molecular Genetics, University of Maryland, College Park, MD 20742, USA;1. The Procter & Gamble Company, 1853 Strombeek-Bever, Belgium;2. The Procter & Gamble Company, Cincinnati, OH 45253, USA;1. Institut de Chimie Séparative de Marcoule, CEA, ICSM – UMR5257, CEA-CNRS-UM-ENSCM, 30207 Bagnols sur Cèze, France;2. CEA Marcoule, Laboratoire de Chimie des Fluides complexes et d’Irradiation, DTCD/SPDE/LCFI, Bat. 600, 30207 Bagnols sur Cèze, France;1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing Key Laboratory for Food Nonthermal Processing, Chinese National Engineering Research Centre for Fruit and Vegetable Processing, Key Lab of Fruit and Vegetable Processing, Ministry of Agriculture, Beijing 100083, China;2. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-products Processing, Ministry of Agriculture, Beijing 100193, China |
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| Abstract: | Pasteurized (65°C, 30 min), pressurized (400 MPa, 22°C, 15 min) and pasteurized–pressurized milks were used for reduced-fat (approximately 32% of total solids) cheese production. Pressurization of milk increased the yield of reduced-fat cheese through an enhanced β-lactoglobulin and moisture retention. In addition, pressurisation of pasteurized skim milk improved its coagulation properties. The cheeses made from pasteurized–pressurized and pressurized milks showed a faster rate of protein breakdown than the cheese made from pasteurized milk, that might be mainly attributed to a higher level of residual rennet. Hardness of the experimental cheeses, as determined by both the sensory panel and instrumental analyses, decreased as the moisture content and proteolytic degradation of the cheese increased (pasteurized>pressurized>pasteurized–pressurized). In general terms, pressurization of reduced-fat milk prior to cheese-making improved cheese texture and thus accounted for a higher overall acceptability, except for the cheeses made from pasteurized–pressurized milk at 60 d of ripening, whose acceptability score was adversely affected by bitterness. |
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