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Microbiological quality of high pressure (HP) treated fresh cheese of bovine milk

Schaschke, C.J. and Okpala, COR and Piggott, J.R. and McNeil, B. (2009) Microbiological quality of high pressure (HP) treated fresh cheese of bovine milk. African Journal of Food Science, 3 (11). pp. 378-384. ISSN 1996-0794

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Abstract

High pressure (HP) treatment at ambient temperature (25°C) was applied to freshly-prepared rennetcoagulated cheese of bovine (pasteurized) milk and the microbiological quality was examined for up to Day 31 using a Central Composite Design (CCD) of experiment. Bacterial counts were significantly (p < 0.05) reduced at the highest applied pressure. Estimated shelf-life was 17 days for control samples but approached 31 days at HP treatments of 150 MPa at 1 and 15 min. Treatments above 150 MPa with treatment time up to 29 min caused highly significant reductions in bacterial counts (p < 0.01 to p < 0.001). Gram-positive cocci and rods as well as Gram-negative rods were found during spoilage of the fresh cheese.

Item type: Article
ID code: 14393
Keywords: response surface methodology, RSM, microbial quality, cheese, spoilage, shelf-life, Chemical engineering
Subjects: Technology > Chemical engineering
Department: Faculty of Engineering > Chemical and Process Engineering
Faculty of Science > Strathclyde Institute of Pharmacy and Biomedical Sciences
Related URLs:
Depositing user: Professor C.J. Schaschke
Date Deposited: 22 Jan 2010 20:34
Last modified: 16 Jul 2013 23:28
URI: http://strathprints.strath.ac.uk/id/eprint/14393

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