Changes induced by high hydrostatic pressure in acidified and non‐acidified milk during Oaxaca cheese production

Summary Oaxaca cheese, produced using the pasta filata method, is a very popular Mexican dairy products. In this work, the effect of high hydrostatic pressure (HHP) and the acidification process before and after HHP treatment of raw cow milk was studied at different pressure levels (150, 300 and 500...

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Bibliographic Details
Published in:International journal of food science & technology 2021-09, Vol.56 (9), p.4639-4649
Main Authors: Escobedo‐Avellaneda, Zamantha, Espiricueta‐Candelaria, R. Selene, Calvo‐Segura, Samantha, Welti‐Chanes, Jorge, Chuck‐Hernández, Cristina
Format: Article
Language:English
Subjects:
Acidification
Cheese
Clotting
Composition
Cow's milk
Dairy products
High hydrostatic pressure
Hydrostatic pressure
Microstructure
Milk
milk clotting time
Oaxaca cheese
pasta filata cheese
Pressure
Pressure effects
Protein composition
Protein structure
Proteins
proximate analysis
Secondary structure
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Summary:Summary Oaxaca cheese, produced using the pasta filata method, is a very popular Mexican dairy products. In this work, the effect of high hydrostatic pressure (HHP) and the acidification process before and after HHP treatment of raw cow milk was studied at different pressure levels (150, 300 and 500 MPa) and holding times (10 and 30 min). Clotting time, proximal composition, microstructure, secondary protein structure and electrophoretic profile were evaluated. HHP did not influence clotting time in samples acidified before HHP, but it appears to have a positive effect at lower pressure treatments on non‐acidified milk. Moisture, protein and fat were similar in cheeses treated at most HHP conditions regardless of the acidification. HHP did not influence the microstructure of cheese and the secondary structure of proteins. The use of HHP during the manufacture of Oaxaca cheese allowed preserving quality parameters evaluated without advantages in processing time and the product's proximal composition. Changes induced by high hydrostatic pressure in acidified and non‐acidified milk during Oaxaca cheese production.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.15134