Changes in textural, microstructural, and colour characteristics during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats’ milk

Buffa, M.; Trujillo, A.J.; Pavia, M.; Güamis, B.

doi:10.1016/s0958-6946(01)00141-8

Cited by 123 publications

(71 citation statements)

References 26 publications

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“…In this way, the lower salt concentration observed in both RA and PR milk cheeses leads to a reduction in the hydrophilic ions capable of binding water, with a consequent increase available "free water" [5]. Additionally, these results suggest that the rapid decrease in the W 1 amount of PA milk cheeses could also be facilitated by their more open and porous microstructure [3].…”

Section: Resultsmentioning

confidence: 85%

“…Buffa et al [3], using confocal laser scanning microscopy, observed that PA milk cheeses exhibited a less continuous matrix (open and porous) with more numerous and irregular spaces compared to RA or PR milk cheeses, which in turn each presented a more regular and closed protein network. However, as cheeses aged, the protein matrix became much more dense and compact, and differences between cheeses were less evident.…”

Section: Resultsmentioning

confidence: 99%

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Changes in water binding during ripening of cheeses made from raw, pasteurized or high-pressure-treated goat milk

Buffa

Güamis

Saldo

et al. 2003

Lait

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-The different types of water contained in the matrix of cheeses made from raw (RA), pasteurized (PA; 72 ºC, 15 s) or pressure-treated (PR; 500 MPa, 15 min, 20 ºC) goat milk were studied throughout ripening. Water content was qualitatively and quantitatively assessed by thermogravimetry. Thermogravimetric curves showed that water is lost in two successive steps (W 1 and W 2 ), depending on the temperature required for water to leave the cheese network. Although water content in W 1 and W 2 of all cheeses followed similar trends, decreasing towards the end of ripening, large relative decreases were observed in W 1 . The highest decrease was observed in PA milk cheese, while PR milk cheese showed behavior similar to that made from RA milk. Differences in water binding could be attributable to changes in the cheese-matrix structure due to the technological treatment applied to milk, and/or physicochemical or biochemical differences (NaCl, proteolysis, lipolysis, ...).Water binding / thermogravimetry / goat cheese / high-pressure treatment Résumé -Changements de l'eau liée des fromages faits à partir de lait de chèvre cru, pasteurisé ou traité par haute pression. Les différents types d'eau contenus dans la matrice des fromages faits à partir de lait de chèvre cru (RA), pasteurisé (PA ; 72 ºC, 15 s) ou traité par haute pression (PR ; 500 MPa, 15 min, 20 ºC) ont été étudiés durant la maturation. La teneur en eau a été qualitativement et quantitativement évaluée par thermogravimétrie. Les courbes thermogravimétriques ont montré que l'eau a été perdue en deux étapes consécutives (W 1 et W 2 ), dépendant de la température que l'eau nécessite pour quitter le réseau du fromage. Bien que la teneur en eau dans W 1 et W 2 de tous les fromages ait suivi les mêmes tendances, en baissant vers la fin de la maturation, des baisses relatives élevées ont été observées dans W 1 . La décroissance la plus accentuée a été observée dans le fromage obtenu à partir du lait PA, alors que le fromage obtenu à partir du lait PR a montré un comportement semblable à ceux faits à partir du lait RA. Les différences en eau liée peuvent être attribuées aux changements dans la structure de la matrice du fromage due au traitement technologique appliqué au lait, et/ou aux différences physico-chimiques ou biochimiques (NaCl, protéolyse, lipolyse, ...).

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Section: Resultsmentioning

confidence: 85%

Section: Resultsmentioning

confidence: 99%

Changes in water binding during ripening of cheeses made from raw, pasteurized or high-pressure-treated goat milk

Buffa

Güamis

Saldo

et al. 2003

Lait

Self Cite

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“…The same authors have reported on the textural and microstructural properties of the three types of cheese [21], and have reported that the microbiological quality of cheese made from HP-treated milk was similar to that of that made from pasteurised milk [18]. There have also been reports that HP treatment of milk can improve the acceptability of reduced-fat cheese [101].…”

Section: High-pressure Treatment Of Cheese-milkmentioning

confidence: 89%

Pre-treatment of cheese milk: principles and developments

Kelly

Huppertz

Sheehan

2008

Dairy Sci. Technol.

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-Classically, very few pre-treatments are applied to milk for cheese-making, with some cheese varieties simply made from raw whole milk, but most made from pasteurised milk of which the composition (e.g., fat:protein ratio) may have been standardized. However, there has been consistent interest in more novel and sophisticated strategies for pre-treatment of cheese-milk. Approaches explored include the use of alternative processing technologies (e.g., membrane filtration, high-pressure treatment, homogenisation, heat treatments more severe than pasteurisation) or addition of sources of protein or milk solids (e.g., milk powders, whey protein products) or enzymes. The principal reasons for such pre-treatments of cheese-milk are: (1) to control the microbiology of the raw milk and the resulting cheese better than is possible by pasteurisation (e.g., inactivation or removal of spores, control of non-starter lactic acid bacteria); (2) increasing the yield of cheese, e.g., through heat-or pressure-induced incorporation of whey proteins, or enhancing sensory properties of reduced fat cheese by direct addition of microparticulated whey proteins; (3) manipulation of cheese ripening, e.g., reducing the likelihood of off-flavour development by inactivation of enzymes or accelerating ripening through increasing enzyme-substrate interactions; or (4) improving the texture and other functional properties, e.g., melting. Finally, the considerations for manufacture and ripening of different cheese varieties, or sub-classes of specific varieties (e.g., low-fat cheese) will clearly differ and add to the complexity of the technological options available. This article will review the key principles for pre-treatment of cheese-milk, as summarised briefly above. Résumé -Pré-traitement du lait de fabrication de fromage : principes et avancées.Classiquement, très peu de pré-traitements sont appliqués au lait de fabrication de fromage : quelques variétés de fromage sont faites simplement à partir de lait entier cru, mais la plupart d'entre elles sont fabriquées à partir de lait pasteurisé dont la composition (par exemple rapport matière grasse/protéine) a pu être standardisée. Cependant, un intérêt constant s'est manifesté pour des stratégies nouvelles et plus sophistiquées pour le pré-traitement du lait de fromagerie. Les approches explorées incluent l'utilisation de technologies de traitement alternatives (par exemple filtration membranaire, haute pression, homogénéisation, traitements thermiques plus sévères que la pasteurisation) ou addition de sources de protéines ou de matière sèche de lait (par exemple poudres de lait, protéines de lactosérum) ou d'enzymes. Les principales raisons de tels pré-traitements du lait de fabrication fromagère sont : (1) de contrôler la microbiologie du lait cru et du fromage résul-tant, mieux que ce qui est possible par pasteurisation (par exemple inactivation ou retrait des spores, contrôle des bactéries lactiques non levain) ; (2) d'accroître le rendement en fromage, par exemple en induisant...

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“…Study conducted on Caciotta cheese showed an increase in yield by 3% over heat treated milk along with improved water binding capacity of proteins, higher retention of curd and also induced a significant modification in the volatile compound profiling of cheese and assisted in accelerated ripening process (Lanciotti et al 2006, Stewart et al 2006 (Buffa et al 2001). However, the application of pressure to cheese milk causes differences in cheese composition and ripening in comparison to pasteurized milk cheese.…”

Section: Application Of Hhp In Dairy Industrymentioning

confidence: 99%

High hydrostatic pressure technology in dairy processing: a review

2010

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Consumers demand high quality foods, which are fresh, tasty and nutritious; this has created considerable interest in the development of new food processing techniques. Presently, non-thermal techniques, including high hydrostatic pressure (HHP), are regarded with special interest by the food industry. Pressure ranges between 100 and 1200 MPa have been considered as effective to inactivate microorganisms including food-borne pathogens. HHP also improves rennet or acid coagulation of milk without any detrimental effect on flavour, body and texture and nutrients. Extended shelf-life and a "fresh-like" product presentation emphasize the need to take full account of food safety risks, alongside possible health benefits to consumers. These characteristics offer the dairy industry numerous practical applications to produce microbially safe and minimally processed dairy products with improved characteristics. Thus HHP is a powerful tool to develop novel dairy products of better nutritional and sensory quality, novel texture and increased shelf-life.

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Changes in textural, microstructural, and colour characteristics during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats’ milk

Cited by 123 publications

References 26 publications

Changes in water binding during ripening of cheeses made from raw, pasteurized or high-pressure-treated goat milk

Changes in water binding during ripening of cheeses made from raw, pasteurized or high-pressure-treated goat milk

Pre-treatment of cheese milk: principles and developments

High hydrostatic pressure technology in dairy processing: a review

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