Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, TECNIO, MALTA Consolider Group, Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain.
J Dairy Res. 2012 May;79(2):168-75. doi: 10.1017/S0022029912000052. Epub 2012 Feb 17.
Fresh cheeses from pasteurised (80 °C for 15 s), homogenised-pasteurised (15 + 3 MPa at 60 °C; 80 °C for 15 s) or ultra-high pressure homogenised milks (300 MPa and inlet temperature of 30 °C) 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.
为了评估奶酪制作过程中的不同技术方面并研究其微生物货架期，我们使用巴氏消毒（80°C 下 15 秒）、均化巴氏消毒（15+3MPa 于 60°C；80°C 下 15 秒）或超高压均质牛奶（300MPa，入口温度为 30°C）生产新鲜奶酪。尽管超高压均质（UHPH）增强了牛奶的凝结特性，但奶酪的制作特性还是有些改变；由于易碎和结块的颗粒缺乏凝聚力，导致常规均质和 UHPH 均质的牛奶在切割凝乳时都遇到了一些困难。与经过传统处理的牛奶相比，采用 UHPH 获得的奶酪牛奶具有更高的微生物质量。由 UHPH 处理的牛奶制成的无干酪素新鲜奶酪在储存过程中收缩率较低，并且比由常规处理的牛奶样品具有更长的微生物货架期。
