Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, XiT, MALTA Consolider Group, Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain.
Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), XaRTA, XiT, MALTA Consolider Group, Departament de Ciència Animal i dels Aliments, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain.
Food Chem. 2015 Jun 1;176:433-40. doi: 10.1016/j.foodchem.2014.12.070. Epub 2014 Dec 24.
The aim of the present study was to evaluate the effects of using ultra-high pressure homogenisation (UHPH) on the composition and biochemistry of starter-free fresh cheeses and to monitor their evolution during cold storage as an alternative to conventional treatments applied in the production of fresh cheese such as conventional pasteurisation and homogenisation-pasteurisation. Although both homogenisation treatments increased cheese moisture content, cheeses from UHPH-treated milk showed lower moisture loss during storage than those from conventionally homogenised-pasteurised milk. Lipolysis and proteolysis levels in cheeses from UHPH-treated milk were lower than those from conventionally treated milk samples. Although, oxidation was found to be the major drawback, in general terms, high quality starter-free fresh cheeses were obtained from UHPH-treated milk.
本研究旨在评估超高压均质处理（UHPH）对无添加干酪素新鲜奶酪组成和生物化学特性的影响，并监测其在冷藏过程中的变化，以此替代传统的新鲜奶酪生产处理方法，如常规巴氏杀菌和均质-巴氏杀菌。虽然两种均质处理均增加了奶酪的水分含量，但与经传统均质-巴氏杀菌的牛奶制成的奶酪相比，经 UHPH 处理的牛奶制成的奶酪在储存过程中水分损失较低。经 UHPH 处理的牛奶制成的奶酪的脂肪分解和蛋白质水解水平低于经传统处理的牛奶样品。尽管氧化是主要缺点，但总体而言，从 UHPH 处理的牛奶中获得了高质量的无添加干酪素新鲜奶酪。
