High pressure processing of cheese: Lights, shadows and prospects

• Published in: International dairy journal 2020-01, Vol.100, p.104558, Article 104558
• Main Authors: Nuñez, Manuel, Calzada, Javier, Olmo, Ana del
• Format: Article
• Language: English
• ISSN: 0958-6946; 1879-0143
• DOI: 10.1016/j.idairyj.2019.104558

Under high pressure processing (HPP) treatment conditions commonly used in the food industry, most cheese-borne pathogenic bacteria and spoilage microorganisms are eliminated. However, pressure-resistant Bacillus and Clostridium spore-forming bacteria require more severe process parameters or combined strategies for their inactivation. Lactic acid bacteria and other microorganisms with a technological role in cheese manufacture and ripening show a strain-dependent fate after HPP treatment, influencing most product characteristics. Proteins and lipids, the major cheese constituents, are affected by HPP, resulting in modifications to matrix microstructure and cheese texture. Enzymes involved in cheese ripening are inactivated to a variable degree, depending on enzyme, substrate and treatment conditions, with subsequent effects on proteolysis, lipolysis and flavour compound formation. Acceleration and arresting of cheese ripening may be modulated by HPP and the appearance of defects may be prevented. Advantages, disadvantages and future prospects for the HPP of particular cheese types are discussed in this review.