High Pressure Treatment of Milk and Effects on Microbiological and Sensory Quality of Cheddar Cheese |
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| Authors: | MA DRAKE SL HARRISON M ASPLUND G BARBOSA-CANOVAS BG SWANSON |
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| Affiliation: | Authors Harrison, Asplund, and Swanson are with the Dept. Food Science &Human Nutrition and author Barbosa-Canovas is with the Dept. Biological Systems Engineering, Washington State Univ., Pullman, WA 99164-6376. Author Drake, formerly with Washington State Univ., is now with the Dept. of Food Science &Technology, Mississippi State Univ., Mississippi State, MS 39762-9805. Address inquiries to Dr. B. G. Swanson. |
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| Abstract: | The effect of cycled high pressure treatment of milk on the yield, sensory, and microbiological quality of Cheddar cheese was investigated. Cheddar cheeses were made from pasteurized, raw, or pressure treated milk according to traditional methods. Flavor scores from trained dairy judges were not different for pasteurized and pressurized milk cheeses (P≤0.05). Percent moisture and wet weight yields of pressure treated milk cheeses were higher than pasteurized or raw milk cheeses (P≤0.05). Microbiological quality of pressurized milk cheeses was comparable to pasteurized milk cheeses. Texture defects were present in pressurized milk cheeses and were attributed to excess moisture. High pressure treatment of milk shows promise as an alternative to heat pasteurization prior to cheesemaking. |
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| Keywords: | high pressure milk Cheddar cheese |
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