TY - JOUR
T1 - Effect of moderate pressure treatments on microstructure, texture, and sensory properties of stirred-curd cheddar shreds
AU - Serrano, J.
AU - Velazquez, G.
AU - Lopetcharat, K.
AU - Ramírez, J. A.
AU - Torres, J. A.
N1 - Funding Information:
This project is the result of international cooperation of researchers at Oregon State University, Universidad Autónoma de Querétaro, and Universidad Autónoma de Tamaulipas (México). The financial support from Dairy Management Inc. and the cooperation from Avure Technologies Inc . and Glanbia Foods Inc. are gratefully acknowledged. The contributions by E. Morales-Blancas at U. Austral de Chile in the preparation of the research funding request to Dairy Management Inc. are gratefully acknowledged.
PY - 2004/10
Y1 - 2004/10
N2 - A moderate high-pressure processing (HPP) treatment is proposed to accelerate the shredability of Cheddar cheese. High pressure processing (345 and 483 MPa for 3 and 7 min) applied to unripened (1 d old) stirred-curd Cheddar cheese yielded microstructure changes that differed with pressure level and processing time. Untreated and pressure-treated cheese shredded at d 27 and 1, respectively, shared similar visual and tactile sensory properties. The moderate (345 MPa) and the higher (483 MPa) pressure treatments reduced the presence of crumbles, increased mean shred particle length, improved length uniformity, and enhanced surface smoothness in shreds produced from unripened cheese. High-pressure processing treatments did not affect the mechanical properties of ripened cheese or the proteolytic susceptibility of milk protein. It was concluded that a moderate HPP treatment could allow processors to shred Cheddar cheese immediately after block cooling, reducing refrigerated storage costs, with expected savings of over 15 US$/1000 lb cheese, and allowing fewer steps in the handling of cheese blocks produced for shredding.
AB - A moderate high-pressure processing (HPP) treatment is proposed to accelerate the shredability of Cheddar cheese. High pressure processing (345 and 483 MPa for 3 and 7 min) applied to unripened (1 d old) stirred-curd Cheddar cheese yielded microstructure changes that differed with pressure level and processing time. Untreated and pressure-treated cheese shredded at d 27 and 1, respectively, shared similar visual and tactile sensory properties. The moderate (345 MPa) and the higher (483 MPa) pressure treatments reduced the presence of crumbles, increased mean shred particle length, improved length uniformity, and enhanced surface smoothness in shreds produced from unripened cheese. High-pressure processing treatments did not affect the mechanical properties of ripened cheese or the proteolytic susceptibility of milk protein. It was concluded that a moderate HPP treatment could allow processors to shred Cheddar cheese immediately after block cooling, reducing refrigerated storage costs, with expected savings of over 15 US$/1000 lb cheese, and allowing fewer steps in the handling of cheese blocks produced for shredding.
KW - Cheddar cheese
KW - High-pressure processing
KW - Microstructure
KW - Shredability
UR - http://www.scopus.com/inward/record.url?scp=6944240447&partnerID=8YFLogxK
U2 - 10.3168/jds.S0022-0302(04)73452-9
DO - 10.3168/jds.S0022-0302(04)73452-9
M3 - Artículo
C2 - 15377595
AN - SCOPUS:6944240447
SN - 0022-0302
VL - 87
SP - 3172
EP - 3182
JO - Journal of Dairy Science
JF - Journal of Dairy Science
IS - 10
ER -