Hostname: page-component-78c5997874-m6dg7 Total loading time: 0 Render date: 2024-11-10T21:03:35.788Z Has data issue: false hasContentIssue false
  • English
  • Français

Texture, proteolysis and viable lactic acid bacteria in commercial Cheddar cheeses treated with high pressure

Published online by Cambridge University Press:  08 March 2004

Cheryl Wick ,
Uwe Nienaber ,
Olga Anggraeni ,
Thomas H Shellhammer  and
Polly D Courtney
Cheryl Wick
Affiliation:
Ohio State University, Department of Food Science & Technology, Parker Food Science & Technology Building, 2015 Fyffe Court, Columbus, OH 43210, USA
Uwe Nienaber
Affiliation:
Ohio State University, Department of Food Science & Technology, Parker Food Science & Technology Building, 2015 Fyffe Court, Columbus, OH 43210, USA Current addresses: Kraft Foods, 801 Waukegan Road, Glenview, IL 60025, USA
Olga Anggraeni
Affiliation:
Ohio State University, Department of Food Science & Technology, Parker Food Science & Technology Building, 2015 Fyffe Court, Columbus, OH 43210, USA
Thomas H Shellhammer
Affiliation:
Ohio State University, Department of Food Science & Technology, Parker Food Science & Technology Building, 2015 Fyffe Court, Columbus, OH 43210, USA Department of Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331, USA
Polly D Courtney
Affiliation:
Ohio State University, Department of Food Science & Technology, Parker Food Science & Technology Building, 2015 Fyffe Court, Columbus, OH 43210, USA
Get access Rights & Permissions [Opens in a new window]

Abstract

High pressure processing was investigated for controlling Cheddar cheese ripening. One-month- or 4-month-old Cheddar cheeses were subjected to pressures ranging from 200 to 800 MPa for 5 min at 25 °C. The number of viable Lactococcus lactis (starter) and Lactobacillus (nonstarter) cells decreased as pressure increased. Subsequent storage of the control and pressure-treated cheeses at 10 °C caused viable cell counts to change in some cases. Free amino acid content was monitored as an indicator of proteolysis. Cheeses treated with pressures [ges ]400 MPa evolved free amino acids at significantly lower rates than the control. No acceleration in free amino acid development was observed at lower pressures. Pressure treatment did not accelerate the rate of textural breakdown compared with the non-pressure treated control. On the contrary, pressure treatment at 800 MPa reduced the time-dependent texture changes. Results indicate that high pressure may be useful in arresting Cheddar cheese ripening.

Keywords

High pressure processingcheese ripeningCheddar cheeseLactococcusLactobacillus
Type
Research Article
Information
Journal of Dairy Research , Volume 71 , Issue 1 , February 2004 , pp. 107 - 115
Copyright
© Proprietors of Journal of Dairy Research 2004

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)