Okpala, COR and Piggott, J.R. and Schaschke, C.J. (2010) Influence of high-pressure processing (HPP) on physico-chemical properties of fresh cheese. Innovative Food Science and Emerging Technologies, 11 (1). pp. 61-67. ISSN 1466-8564
Full text not available in this repository. (Request a copy from the Strathclyde author)Abstract
Freshly prepared rennet-coagulated soft cheese was high-pressure (HP) treated at up to 291 MPa and 29 min and using a full 2-factor central composite design of experiment, its physico-chemical properties (colour, fat, lipid oxidation, moisture and protein content, pH, and texture) were examined. HP treatment influenced significantly (p < 0.05) the colour, fat, moisture, lipid oxidation, hardness and adhesiveness of the fresh cheese. Fat content increased apparently as moisture decreased significantly after HP treatment of above 100 MPa. Increased pressures reduced lipid oxidation but increased yellowness although the latter showed more effect over redness in the HP-treated fresh cheese. Also, increased pressures increased hardness, decreased acidity and adhesiveness in HP-treated fresh cheese although increased exposure was found to increase acidity.
| Item type: | Article |
|---|---|
| ID code: | 26128 |
| Keywords: | high-pressure processing, fresh cheese, physico-chemical properties, response surface methodology, optimization, cheese, Chemical technology, Biology |
| Subjects: | Technology > Chemical technology Science > Natural history > Biology |
| Department: | Faculty of Science > Strathclyde Institute of Pharmacy and Biomedical Sciences Faculty of Engineering > Chemical and Process Engineering |
| Related URLs: | |
| Depositing user: | Strathprints Administrator |
| Date Deposited: | 13 Sep 2010 12:05 |
| Last modified: | 04 Oct 2012 13:27 |
| URI: | http://strathprints.strath.ac.uk/id/eprint/26128 |
Actions (login required)
| View Item |