Hostname: page-component-78c5997874-s2hrs Total loading time: 0 Render date: 2024-11-13T06:03:30.827Z Has data issue: false hasContentIssue false
  • English
  • Français

Ultra-high pressure homogenisation of milk: technological aspects of cheese-making and microbial shelf life of a starter-free fresh cheese

Published online by Cambridge University Press:  17 February 2012

Anna Zamora ,
Victoria Ferragut ,
Joan Miquel Quevedo ,
Buenaventura Guamis  and
Antonio-José Trujillo
Anna Zamora
Affiliation:
Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, TECNIO, MALTA Consolider Group, Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
Victoria Ferragut
Affiliation:
Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, TECNIO, MALTA Consolider Group, Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
Joan Miquel Quevedo
Affiliation:
Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, TECNIO, MALTA Consolider Group, Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
Buenaventura Guamis
Affiliation:
Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, TECNIO, MALTA Consolider Group, Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
Antonio-José Trujillo*
Affiliation:
Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, TECNIO, MALTA Consolider Group, Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
*
*For correspondence; e-mail: toni.trujillo@uab.es
Get access Rights & Permissions [Opens in a new window]

Abstract

Fresh cheeses from pasteurised (80°C for 15 s), homogenised–pasteurised (15+3 MPa at 60°C; 80°C for 15 s) or ultra-high pressure homogenised milks (300 MPa and inlet temperature of 30°C) were produced in order to evaluate different technological aspects during cheese-making and to study their microbial shelf life. Although the coagulation properties of milk were enhanced by ultra-high pressure homogenisation (UHPH), the cheese-making properties were somewhat altered; both conventional homogenisation and UHPH of milk provoked some difficulties at cutting the curd due to crumbling and improper curd matting due to poor cohesion of the grains. Cheese-milk obtained by UHPH showed a higher microbiological quality than milk obtained by conventional treatments. Starter-free fresh cheeses made from UHPH-treated milk showed less syneresis during storage and longer microbiological shelf-life than those from conventionally treated milk samples.

Keywords

Ultra-high pressure homogenisationstarter-free cheesecheese-makingmicrobiological quality
Type
Research Article
Information
Journal of Dairy Research , Volume 79 , Issue 2 , May 2012 , pp. 168 - 175
Copyright
Copyright © Proprietors of Journal of Dairy Research 2012

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.)

References

APHA 1992 Compendium of Methods for the Microbiological Examination of Foods. 3rd edition. Washington, USA: American Public Health AssociationGoogle Scholar
Banks, JM & Horne, DS 2002 Chemistry of gel formation. In Encyclopedia of Dairy Sciences, pp. 1056–1062 (Ed. Roginski, H). London, UK: Academic PressGoogle Scholar
Briñez, WJ, Roig-Sagués, AX, Hernández-Herrero, MM & Guamis-López, B 2006a Inactivation of Listeria innocua in milk and orange juice by ultrahigh-pressure homogenization. Journal of Food Protection 69 86–92CrossRefGoogle ScholarPubMed
Briñez, WJ, Roig-Sagués, AX, Hernández Herrero, MM & Guamis López, B 2006b Inactivation of two strains of Escherichia coli inoculated into whole and skim milk by ultra high-pressure homogenisation. Lait 86 241–249CrossRefGoogle Scholar
Buffa, M, Trujillo, AJ & Guamis, B 2001 Rennet coagulation properties of raw, pasteurised and high pressure-treated goat milk. Milchwissenschaft 56 243–246Google Scholar
Diels, AMJ, Callewaert, L, Wuytack, EY, Masschalck, B & Michiels, CW 2005 Inactivation of Escherichia coli by high-pressure homogenisation is influenced by fluid viscosity but not by water activity and product composition. International Journal of Food Microbiology 101 281–291CrossRefGoogle Scholar
Emmons, DB, Kalab, M, Larmond, E 1980 Milk gel structure. X. Texture and microstructure in Cheddar cheese made from whole milk and from homogenized low-fat milk. Journal of Texture Studies 11 15–34CrossRefGoogle Scholar
Green, ML, Marshall, RJ & Glover, FA 1983 Influence of homogenization of concentrated milks on the structure and properties of rennet curds. Journal of Dairy Research 50 341–348CrossRefGoogle Scholar
Guinee, TP, Gorry, CB, O'Callaghan, DJ, O'Kennedy, BT, O'Brien, N & Fenelon, MA 1997 The effects of composition and some processing treatments on the rennet coagulation properties of milk. International Journal of Dairy Technology 50 99–106CrossRefGoogle Scholar
Hayes, MG & Kelly, AL 2003 High pressure homogenisation of raw whole bovine milk (a) effects on fat globule size and other properties. Journal of Dairy Research 70 297–305CrossRefGoogle ScholarPubMed
Hernando, I 1998. Estudio de los principales cambios químicos y microestructurales ocurridos en el queso de Burgos durante su vida útil. PhD Thesis. Universidad Politécnica de Valencia, SpainGoogle Scholar
Humbert, G, Driou, A, Guerin, J & Alais, C 1980 Effets de l'homogénisation à haute pression sur les propriétés du lait et son aptitude à la coagulation enzymatique. Lait 599/600 574–594CrossRefGoogle Scholar
ISO 1996 Microbiology of food and animal feeding stuffs. In Horizontal Method for the Detection and Enumeration of Listeria Monocytogenes. Part 1: Detection Method. ISO Standard 11290-1. Leusden, Netherlands: International Organization for StandardizationGoogle Scholar
ISO 2002 Microbiology of food and animal feeding stuffs. In Horizontal Method for the Detection of Salmonella spp. ISO Standard 6579. Leusden, Netherlands: International Organization for StandardizationGoogle Scholar
ISO 2004 Microbiology of food and animal feeding stuffs. In Horizontal Method for the Detection and Enumeration of Listeria Monocytogenes. Part 1: Detection Method. Amendment 1: Modification of the Isolation Media and the Haemolysis Test, and Inclusion of Precision Data. ISO Standard 11290-1/AM1. Leusden, Netherlands: International Organization for StandardizationGoogle Scholar
Jana, AH & Upadhyay, KG 1992. Homogenization of milk for cheese-making—a review. Australian Journal of Dairy Technology 47 72–79Google Scholar
Lodaite, K, Chevalier, F, Armaforte, E & Kelly, AL 2009 Effect of high-pressure homogenisation on rheological properties of rennet-induced skim milk and standardised milk gels. Journal of Dairy Research 76 294–300CrossRefGoogle ScholarPubMed
Michalski, MC, Cariou, R, Michel, F & Garnier, C 2002 Native vs. damaged milk fat globules: membrane properties affect the viscoelasticity of milk gels. Journal of Dairy Science 85 2451–2461CrossRefGoogle ScholarPubMed
Pearse, MJ & Mackinlay, AG 1989 Biochemical aspects of syneresis: a review. Journal of Dairy Science 72 1401–1407CrossRefGoogle Scholar
Pereda, J, Ferragut, V, Quevedo, JM, Guamis, B & Trujillo, AJ 2007 Effects of ultra-high pressure homogenization on microbial and physicochemical shelf life of milk. Journal of Dairy Science 90 1081–1093CrossRefGoogle Scholar
Pereda, J, Ferragut, V, Quevedo, JM, Guamis, B & Trujillo, AJ 2008 Effects of ultra-high-pressure homogenization treatment on the lipolysis and lipid oxidation of milk during refrigerated storage. Journal of Agricultural and Food Chemistry 56 7125–7130CrossRefGoogle ScholarPubMed
Pereda, J, Ferragut, V, Quevedo, JM, Guamis, B & Trujillo, AJ 2009 Heat damage evaluation in ultra-high pressure homogenized milk. Food Hydrocolloids 23 1974–1979CrossRefGoogle Scholar
Peters, II 1956 Cheddar cheese made from pasteurized milk homogenized at various pressures. Journal of Dairy Science 39 1083–1088CrossRefGoogle Scholar
Peters, II & Moore, AV 1958 Studies related to the manufacture of Swiss-type cheese. 1. Use of homogenized milk. Journal of Dairy Science 41 70–73CrossRefGoogle Scholar
Picart, L, Thiebaud, M, René, M, Guiraud, JP, Cheftel, JC & Dumay, E 2006 Effects of high pressure homogenization of raw bovine milk on alkaline phosphatase and microbial inactivation. A comparison with continuous short-time thermal treatments. Journal of Dairy Research 73 1–10CrossRefGoogle ScholarPubMed
Robson, EW & Dalgleish, DG 1984 Coagulation of homogenized milk particles by rennet. Journal of Dairy Research 51 417–424CrossRefGoogle Scholar
Rynne, NM, Beresford, TP, Kelly, AL & Guinee, TP 2004 Effect of milk pasteurization temperature and in situ whey protein denaturation on the composition, texture and heat-induced functionality of half-fat Cheddar cheese. International Dairy Journal 14 989–1001CrossRefGoogle Scholar
Sandra, S & Dalgleish, DG 2007 The effect of ultra high-pressure homogenization (UHPH) on rennet coagulation properties of unheated and heated fresh skimmed milk. International Dairy Journal 17 1043–1052CrossRefGoogle Scholar
Sandra, S & Dalgleish, DG 2005 Effects of ultra-high-pressure homogenization and heating on structural properties of casein micelles in reconstituted skim milk powder. International Dairy Journal 15 1095–1104CrossRefGoogle Scholar
Singh, H & Waungana, A 2001 Influence of heat treatment of milk on cheesemaking properties. International Dairy Journal 11 543–551CrossRefGoogle Scholar
Smiddy, MA, Martin, J-E, Huppertz, T & Kelly, AL 2007 Microbial shelf-life of high-pressure-homogenised milk. International Dairy Journal 17 29–2CrossRefGoogle Scholar
Thiebaud, M, Dumay, E, Picart, L, Guiraud, JP & Cheftel, JC 2003 High-pressure homogenisation of raw bovine milk. Effects on fat globule size distribution and microbial inactivation. International Dairy Journal 13 427–439CrossRefGoogle Scholar
Tunick, MH, Malin, EL, Smith, PW, Shieh, JJ, Sullivan, BC, Mackey, KL & Holsinger, VH 1993 Proteolysis and rheology of low-fat and full-fat Mozzarella cheeses prepared from homogenized milk. Journal of Dairy Science 76 3621–3628CrossRefGoogle Scholar
Vachon, JF, Kheadr, EE, Giasson, J, Paquin, P & Fliss, I 2002 Inactivation of foodborne pathogens in milk using dynamic high pressure. Journal of Food Protection 65 345–352CrossRefGoogle ScholarPubMed
Walstra, P, van Dick, HJM & Geurts, TJ 1985 The syneresis of curd. 1. General considerations and literature review. Netherlands Milk Dairy Journal 39 209–246Google Scholar
Wilbey, RA 2002 Homogenization of milk. In Encyclopedia of Dairy Sciences, pp. 1346–1349 (Ed. Roginski, H). London, UK: Academic PressCrossRefGoogle Scholar
Zamora, A, Ferragut, V, Jaramillo, PD, Guamis, B & Trujillo, AJ 2007 Effects of ultra-high pressure homogenization on the cheese-making properties of milk. Journal of Dairy Science 90 13–23CrossRefGoogle Scholar
Zamora, A, Ferragut, V, Juan, B, Guamis, B & Trujillo, AJ 2011 Effect of ultra-high pressure homogenisation of milk on the texture and water-typology of a starter-free fresh cheese. Innovative Food Science and Emerging Technologies 12 484–490CrossRefGoogle Scholar