TY - JOUR
T1 - Moderately high hydrostatic pressure processing to reduce production costs of shredded cheese
T2 - Microstructure, texture, and sensory properties of shredded milled curd cheddar
AU - Serrano, Jazmin
AU - Velazquez, Gonzalo
AU - Lopetcharat, Kannapon
AU - Ramirez, Jose A.
AU - Torres, J. Antonio
PY - 2005/5
Y1 - 2005/5
N2 - Short and moderate hydrostatic pressure (MHP) treatments accelerated the shredability of Cheddar cheese. Both MHP (345 MPa for 3 and 7 min) and higher pressure (483 MPa for 3 and 7 min) treatments applied to 1-d milled curd Cheddar cheese induced immediately a microstructure resembling that of ripened cheese. Unripened pressure-treated Cheddar cheese yielded shreds with visual and tactile sensory properties similar to those obtained from untreated 27-d-old Cheddar cheese. All pressure treatments reduced the presence of crumbles, increased mean shred particle length, improved length uniformity, and enhanced surface smoothness. Sensory evaluations showed that shredded samples of 1-d MHP-treated cheese and 27-d untreated cheese had similar sensory attributes. Pressure treatments did not affect mechanical properties of ripened cheese and milk protein proteolysis was not inhibited. These results showed that MHP would allow processors to shred milled curd Cheddar cheese immediately after block cooling with expected refrigerated storage savings of more than $30 US/1000 kg cheese and could simplify the handling of cheese for shredding. Shreds from unripened milled curd Cheddar cheese can thus be produced with high visual acceptability and improved tactile handling using moderate levels of hydrostatic pressure.
AB - Short and moderate hydrostatic pressure (MHP) treatments accelerated the shredability of Cheddar cheese. Both MHP (345 MPa for 3 and 7 min) and higher pressure (483 MPa for 3 and 7 min) treatments applied to 1-d milled curd Cheddar cheese induced immediately a microstructure resembling that of ripened cheese. Unripened pressure-treated Cheddar cheese yielded shreds with visual and tactile sensory properties similar to those obtained from untreated 27-d-old Cheddar cheese. All pressure treatments reduced the presence of crumbles, increased mean shred particle length, improved length uniformity, and enhanced surface smoothness. Sensory evaluations showed that shredded samples of 1-d MHP-treated cheese and 27-d untreated cheese had similar sensory attributes. Pressure treatments did not affect mechanical properties of ripened cheese and milk protein proteolysis was not inhibited. These results showed that MHP would allow processors to shred milled curd Cheddar cheese immediately after block cooling with expected refrigerated storage savings of more than $30 US/1000 kg cheese and could simplify the handling of cheese for shredding. Shreds from unripened milled curd Cheddar cheese can thus be produced with high visual acceptability and improved tactile handling using moderate levels of hydrostatic pressure.
KW - Cheddar cheese
KW - Microstructure
KW - Moderate hydrostatic pressure
KW - Shredability
KW - Texture
UR - http://www.scopus.com/inward/record.url?scp=19444367512&partnerID=8YFLogxK
U2 - 10.1111/j.1365-2621.2005.tb07204.x
DO - 10.1111/j.1365-2621.2005.tb07204.x
M3 - Artículo
SN - 0022-1147
VL - 70
SP - S286-S293
JO - Journal of Food Science
JF - Journal of Food Science
IS - 4
ER -