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Effect of high‐pressure treatments on microbial loads and physicochemical characteristics during refrigerated storage of raw milk S erra da Estrela cheese samples
Author(s) -
Inácio Rita S.,
Fidalgo Liliana G.,
Santos Mauro D.,
Queirós Rui P.,
Saraiva Jorge A.
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12423
Subject(s) - mesophile , food science , lactic acid , chemistry , pascalization , titratable acid , raw milk , shelf life , lipid oxidation , aerobic bacteria , water activity , bacteria , high pressure , water content , biochemistry , antioxidant , biology , genetics , geotechnical engineering , engineering physics , engineering
Summary This work studied the effect of high pressure processing ( HPP ) at 400, 500 and 600 MPa during 10, 5 and 3 min, respectively, on samples ewe cheese manufactured from raw milk, during storage (100 days) at 5 °C. Total aerobic mesophilic and lactic acid bacteria were slightly affected, decreasing by about 1.0 and 0.82 log CFU g −1 , respectively, immediately after HPP treatment at 600 MPa for 3 min, while E nterobacteriaceae , yeasts and moulds, and L isteria innocua were reduced to below the quantification limits. Lactic acid bacteria decreased further during storage, showing increasing inactivation as the pressure level increased. Physicochemical parameters (water activity, moisture content, pH and titratable acidity) were generally not affected by HPP , while lipid oxidation increased throughout storage, with HPP samples showing lower values (50–66%) at 100 days of storage. The results indicated that HPP has potential to improve cheese microbial safety and shelf‐life, with a lower lipid oxidation level than nonpressurised cheese.