Effects of high pressure treatment on the rennet coagulation and cheese-making properties of heated milk

Huppertz, Thom; Hinz, Katharina; Zobrist, M.R.; Uniacke, Therese; Kelly, Alan L.; Fox, Patrick F.

doi:10.1016/j.ifset.2005.03.005

Cited by 53 publications

(40 citation statements)

References 35 publications

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“…Huppertz, Hinz et al (2005) reported that, although processing at 400 and 600 MPa increased the rennet coagulation time of raw milk, the same treatments applied to previously heated milk (90 1C, 10 min) reduced that parameter considerably. It is likely that, when a high proportion of whey proteins are already denatured, the disruptive effect of HP on the casein micelles becomes the main mechanism thorough which the rennet coagulation time is reduced (Huppertz, Hinz et al, 2005). Similarly, the HP dependence of the clotting time of milk reconstituted from milk powder matches the effects found on particle size distribution, with an improvement in the rennet coagulation properties being observed at pressures 4200 MPa (Desobry-Banon et al, 1994;Shibauchi, Yamamoto, & Sagara, 1992).…”

Section: Rennet Coagulation Propertiesmentioning

confidence: 81%

High pressure-induced changes in milk proteins and possible applications in dairy technology

López‐Fandiño

2006

International Dairy Journal

132

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Section: Rennet Coagulation Propertiesmentioning

confidence: 81%

High pressure-induced changes in milk proteins and possible applications in dairy technology

López‐Fandiño

2006

International Dairy Journal

132

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“…Huppertz et al [67] showed that HP treatment increased wet curd yield, by up to 25% after treatment at 600-800 MPa, due to both incorporation of denatured whey protein and increased moisture retention. The combined effects of heat and pressure on rennet coagulation have also been reported [87], and it has been shown that HP treatment can modulate the negative effects of excessive heat treatment on cheese-making properties of milk [68].…”

Section: High-pressure Treatment Of Cheese-milkmentioning

confidence: 86%

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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“…it was also reported that HP treatment of Mozzarella cheese significantly accelerated the development of desirable functional properties on melting (O'Reilly et al 2002). However, the application of HP as a pre-treatment of milk may limit the cost of HPP (Huppertz et al 2005). …”

Section: Dairy Productsmentioning

confidence: 99%

“…The most interesting, not to mention the most economically important, investigations include those highlighting the differences between cheese made with treated and untreated milk, the acceleration of cheese ripening and of course the reduction of pathogenic or spoilage microbes. From studies undertaken thus far, HP treatments at intensities greater than 200 MPa have enhanced acid and rennet coagulation and curd firmness times in cheese, with timescales being dependent on the treatment temperature and pressure holding time (San Martin-Gonzalez et al 2007;Huppertz et al 2005). The main problems with using HP-treated milk for cheese, similar to heat-treated milk (of course depending on the type of heat treatment), are associated with the deterioration in composition that can arise; these can even violate the prevailing standards for cheese and are owing to the moisture retention abilities of HP-treated milk (San Martin-Gonzalez et al 2007).…”

Section: Dairy Productsmentioning

confidence: 99%

Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

Norton

Sun

2007

Food Bioprocess Technol

366

172

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High pressure processing is a food processing method which has shown great potential in the food industry. Similar to heat treatment, high pressure processing inactivates microorganisms, denatures proteins and extends the shelf life of food products. But in the meantime, unlike heat treatments, high pressure treatment can also maintain the quality of fresh foods, with little effects on flavour and nutritional value. Furthermore, the technique is independent of the size, shape or composition of products. In this paper, many aspects associated with applying high pressure as a processing method in the food industry are reviewed, including operating principles, effects on food quality and safety and most recent commercial and research applications. It is hoped that this review will promote more widespread applications of the technology to the food industry.

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Effects of high pressure treatment on the rennet coagulation and cheese-making properties of heated milk

Cited by 53 publications

References 35 publications

High pressure-induced changes in milk proteins and possible applications in dairy technology

High pressure-induced changes in milk proteins and possible applications in dairy technology

Pre-treatment of cheese milk: principles and developments

Recent Advances in the Use of High Pressure as an Effective Processing Technique in the Food Industry

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