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

Anna Zamora; Victoria Ferragut; Joan Miquel Quevedo; Buenaventura Guamis; Antonio-Jose Trujillo

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

机译：牛奶的超高压均质化：奶酪制造的技术方面和无发酵剂的新鲜奶酪的微生物保质期

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Fresh cheeses from pasteurised (80 ℃ for 15 s), homogenised-pasteurised (15 + 3 MPa at 60 ℃; 80 ℃ for 15 s) or ultra-high pressure homogenised milks (300 MPa and inlet temperature of 30 ℃) 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.

机译：由巴氏杀菌（80℃持续15 s），均质巴氏杀菌（60℃时15 + 3 MPa； 80℃15 s）或超高压均质牛奶（300 MPa和入口温度30℃）生产的新鲜奶酪目的是评估奶酪制作过程中的不同技术方面，并研究其微生物保质期。尽管通过超高压均质化（UHPH）增强了牛奶的凝结特性，但奶酪的制造特性还是有所改变。牛奶的常规均质化和UHPH均由于碎粒破碎以及由于谷物内聚力差而导致的凝结不当而在切割凝乳方面造成了一些困难。通过UHPH获得的奶酪-牛奶显示出比通过常规处理获得的牛奶更高的微生物质量。与常规处理的牛奶样品相比，用UHPH处理过的牛奶制成的无发酵剂的新鲜奶酪在储存过程中表现出更少的脱水收缩，并具有更长的微生物保质期。

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来源
《Journal of dairy research》 |2012年第2期|p.168-175|共8页
作者
Anna Zamora; Victoria Ferragut; Joan Miquel Quevedo; Buenaventura Guamis; Antonio-Jose Trujillo;
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作者单位

Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, TECNIO, MALTA Consolider Group, Departament de Ciencia Animal i dels Aliments, Universitat Autonoma de Barcelona, 08193 Bellaterra, Spain;

Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, TECNIO, MALTA Consolider Group, Departament de Ciencia Animal i dels Aliments, Universitat Autonoma de Barcelona, 08193 Bellaterra, Spain;

Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, TECNIO, MALTA Consolider Group, Departament de Ciencia Animal i dels Aliments, Universitat Autonoma de Barcelona, 08193 Bellaterra, Spain;

Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, TECNIO, MALTA Consolider Group, Departament de Ciencia Animal i dels Aliments, Universitat Autonoma de Barcelona, 08193 Bellaterra, Spain;

Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, TECNIO, MALTA Consolider Group, Departament de Ciencia Animal i dels Aliments, Universitat Autonoma de Barcelona, 08193 Bellaterra, Spain;

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收录信息美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);美国《化学文摘》(CA);
原文格式 PDF
正文语种 eng
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关键词
ultra-high pressure homogenisation; starter-free cheese; cheese-making; microbiological quality;

机译：超高压均质化;不含干酪的奶酪;奶酪制作;微生物质量;

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1. Effect of ultra-high pressure homogenisation of milk on the texture and water-typology of a starter-free fresh cheese. [J] . Zamora A, Ferragut V, Juan B, Innovative Food Science & Emerging Technologies . 2011,第4期

机译：牛奶的超高压均质化对无发酵剂新鲜奶酪的质地和水型的影响。
2. Effect of ultra-high pressure homogenisation of cream on the physicochemical and sensorial characteristics of fat-reduced starter-free fresh cheeses [J] . Mayta-Hancco Jhony, Trujillo Antonio-Jose, Zamora Anna, LWT-Food Science & Technology . 2019,第期

机译：乳膏超高压均匀化对脂肪减少的自由奶酪的物理化学和传感器特性的影响
3. Compositional and biochemical changes during cold storage of starter-free fresh cheeses made from ultra-high-pressure homogenised milk [J] . Zamora A., Juan B., Trujillo A. J. Food Chemistry . 2015,第juna1期

机译：由超高压均质牛奶制得的无发酵剂的新鲜奶酪在冷藏期间的成分和生化变化
4. Using Light Backscatter at 980 nm to Determine Curd Moisture Content at Various Milk Fat and Gel Firmness Levels in Cheese-making [C] . Maria J. Mateo, Donal J. OCallaghan, Colm D. Everard, Annual International Meeting of the American Society of Agricultural and Biological Engineers . 2008

机译：在980nm下使用光反向散射，以在奶酪制作中确定各种乳脂和凝胶固体水平的凝乳水分含量
5. Influence of fresh and processed tannic acid, and fresh tannic acid, and fresh tannic acid plus phosphate on catfish fillet color, microbial shelf life and oxidation. [D] . Cury, Guilherme Filizzola. 2012

机译：新鲜和加工的鞣酸，新鲜的鞣酸，新鲜的鞣酸加磷酸盐对cat鱼鱼片颜色，微生物货架期和氧化的影响。
6. Lecture on Milk; on the Composition of Cheese and on Practical Mistakes in Cheese-Making; Cheese Experiments; on Poisonous Cheese [O] . 1863

机译：牛奶讲座；关于奶酪的成分以及奶酪制作中的实际错误；奶酪实验；在有毒的奶酪上
7. Microbial analysis of raw cows' milk used for cheese-making: influence of storage treatments on microbial composition and other technological traits [O] . Franciosi E, Settanni L, Cologna N, 2011

机译：用于制干酪的生乳的微生物分析：贮藏处理对微生物成分和其他技术特性的影响
8. Strengthening of the Technological Capability of the Thai Packaging Centre, The Kingdom of Thailand. Technical Report: The Shelf-Life Estimation of Fresh and Processed Foods. [R] . Varsanyi, I. 1991

机译：加强泰国包装中心的技术能力，泰国王国。技术报告：新鲜和加工食品的保质期估算。

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

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