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Cheese made from instant infusion pasteurized milk: Rennet coagulation, cheese composition, texture and ripening
Milk subjected to instant infusion pasteurization (IIP) at 72 °C, 100 °C and 120 °C (holding time 0.2 s) exhibited increased rennet coagulation time and decreased curd firming rate for increasing heat treatment temperature, when compared with raw or high temperature short time pasteurized (HTST) mil...
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| Published in: | International dairy journal 2010-07, Vol.20 (7), p.449-458 |
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| Main Authors: | , , |
| Format: | Article |
| Language: | English |
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| cites | cdi_FETCH-LOGICAL-c395t-8890346b7fac1b84dd0808d1a380b989c46c47e05ec9e7429627e4fa3d6cc4ea3 |
| container_end_page | 458 |
| container_issue | 7 |
| container_start_page | 449 |
| container_title | International dairy journal |
| container_volume | 20 |
| creator | Hougaard, A.B. Ardö, Y. Ipsen, R.H. |
| description | Milk subjected to instant infusion pasteurization (IIP) at 72
°C, 100
°C and 120
°C (holding time 0.2
s) exhibited increased rennet coagulation time and decreased curd firming rate for increasing heat treatment temperature, when compared with raw or high temperature short time pasteurized (HTST) milk. However, addition of 4.5
m
m or 9.0
m
m of calcium restored the impaired rennet coagulation ability. Open texture cheeses produced from IIP milk (100
°C and 120
°C) contained significantly more moisture, had lower pH and shorter texture than similar cheese from IIP at 72
°C and HTST pasteurized milk. Cheese ripening was also affected by heat treatment, and different patterns of casein breakdown and peptide formation resulted from cheeses made from milk treated to IIP at 100
°C and 120
°C compared with cheeses made using IIP at 72
°C or HTST. |
| doi_str_mv | 10.1016/j.idairyj.2010.01.005 |
| format | article |
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°C, 100
°C and 120
°C (holding time 0.2
s) exhibited increased rennet coagulation time and decreased curd firming rate for increasing heat treatment temperature, when compared with raw or high temperature short time pasteurized (HTST) milk. However, addition of 4.5
m
m or 9.0
m
m of calcium restored the impaired rennet coagulation ability. Open texture cheeses produced from IIP milk (100
°C and 120
°C) contained significantly more moisture, had lower pH and shorter texture than similar cheese from IIP at 72
°C and HTST pasteurized milk. Cheese ripening was also affected by heat treatment, and different patterns of casein breakdown and peptide formation resulted from cheeses made from milk treated to IIP at 100
°C and 120
°C compared with cheeses made using IIP at 72
°C or HTST.</description><identifier>ISSN: 0958-6946</identifier><identifier>EISSN: 1879-0143</identifier><identifier>DOI: 10.1016/j.idairyj.2010.01.005</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>Biological and medical sciences ; cheese composition ; cheese ripening ; cheeses ; coagulation ; food analysis ; food composition ; Food industries ; Fundamental and applied biological sciences. Psychology ; instant infusion pasteurized milk ; Milk and cheese industries. Ice creams ; model food systems ; pasteurization ; pasteurized milk ; rennet ; renneting ; texture</subject><ispartof>International dairy journal, 2010-07, Vol.20 (7), p.449-458</ispartof><rights>2010 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c395t-8890346b7fac1b84dd0808d1a380b989c46c47e05ec9e7429627e4fa3d6cc4ea3</citedby><cites>FETCH-LOGICAL-c395t-8890346b7fac1b84dd0808d1a380b989c46c47e05ec9e7429627e4fa3d6cc4ea3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27923,27924</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=22730123$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Hougaard, A.B.</creatorcontrib><creatorcontrib>Ardö, Y.</creatorcontrib><creatorcontrib>Ipsen, R.H.</creatorcontrib><title>Cheese made from instant infusion pasteurized milk: Rennet coagulation, cheese composition, texture and ripening</title><title>International dairy journal</title><description>Milk subjected to instant infusion pasteurization (IIP) at 72
°C, 100
°C and 120
°C (holding time 0.2
s) exhibited increased rennet coagulation time and decreased curd firming rate for increasing heat treatment temperature, when compared with raw or high temperature short time pasteurized (HTST) milk. However, addition of 4.5
m
m or 9.0
m
m of calcium restored the impaired rennet coagulation ability. Open texture cheeses produced from IIP milk (100
°C and 120
°C) contained significantly more moisture, had lower pH and shorter texture than similar cheese from IIP at 72
°C and HTST pasteurized milk. Cheese ripening was also affected by heat treatment, and different patterns of casein breakdown and peptide formation resulted from cheeses made from milk treated to IIP at 100
°C and 120
°C compared with cheeses made using IIP at 72
°C or HTST.</description><subject>Biological and medical sciences</subject><subject>cheese composition</subject><subject>cheese ripening</subject><subject>cheeses</subject><subject>coagulation</subject><subject>food analysis</subject><subject>food composition</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>instant infusion pasteurized milk</subject><subject>Milk and cheese industries. Ice creams</subject><subject>model food systems</subject><subject>pasteurization</subject><subject>pasteurized milk</subject><subject>rennet</subject><subject>renneting</subject><subject>texture</subject><issn>0958-6946</issn><issn>1879-0143</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2010</creationdate><recordtype>article</recordtype><recordid>eNqFkFGL1DAQx4souN75EcS8iC_XvUmTtokvIsvdKRwI6j2HbDJds7ZJTVLx_PRm6eKrTwMzv_nP8KuqVxS2FGh3fdw6q118PG4bKD2gW4D2SbWhopc1UM6eVhuQrag7ybvn1YuUjgC0ByY31bz7jpiQTNoiGWKYiPMpa59LHZbkgiezThmX6P6gJZMbf7wjX9B7zMQEfVhGnQt0RcyaY8I0h-TWXsbfeYlItLckuhm984fL6tmgx4Qvz_Wieri9-bb7WN9_vvu0-3BfGybbXAshgfFu3w_a0L3g1oIAYalmAvZSSMM7w3uEFo3Enjeya3rkg2a2M4ajZhfV2zV3juHngimrySWD46g9hiWpnrc9bboWCtmupIkhpYiDmqObdHxUFNRJsDqqs2B1EqyAqiK47L05X9DJ6HGI2huX_i03Tc-ANqxwr1du0EHpQyzMw9cSVKaC0RZOH7xfCSxCfjmMKhmH3qB1EU1WNrj__PIX34Ke8g</recordid><startdate>20100701</startdate><enddate>20100701</enddate><creator>Hougaard, A.B.</creator><creator>Ardö, Y.</creator><creator>Ipsen, R.H.</creator><general>Elsevier Ltd</general><general>[Amsterdam]: Elsevier Science</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QP</scope></search><sort><creationdate>20100701</creationdate><title>Cheese made from instant infusion pasteurized milk: Rennet coagulation, cheese composition, texture and ripening</title><author>Hougaard, A.B. ; Ardö, Y. ; Ipsen, R.H.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c395t-8890346b7fac1b84dd0808d1a380b989c46c47e05ec9e7429627e4fa3d6cc4ea3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2010</creationdate><topic>Biological and medical sciences</topic><topic>cheese composition</topic><topic>cheese ripening</topic><topic>cheeses</topic><topic>coagulation</topic><topic>food analysis</topic><topic>food composition</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>instant infusion pasteurized milk</topic><topic>Milk and cheese industries. Ice creams</topic><topic>model food systems</topic><topic>pasteurization</topic><topic>pasteurized milk</topic><topic>rennet</topic><topic>renneting</topic><topic>texture</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Hougaard, A.B.</creatorcontrib><creatorcontrib>Ardö, Y.</creatorcontrib><creatorcontrib>Ipsen, R.H.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Calcium & Calcified Tissue Abstracts</collection><jtitle>International dairy journal</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Hougaard, A.B.</au><au>Ardö, Y.</au><au>Ipsen, R.H.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Cheese made from instant infusion pasteurized milk: Rennet coagulation, cheese composition, texture and ripening</atitle><jtitle>International dairy journal</jtitle><date>2010-07-01</date><risdate>2010</risdate><volume>20</volume><issue>7</issue><spage>449</spage><epage>458</epage><pages>449-458</pages><issn>0958-6946</issn><eissn>1879-0143</eissn><abstract>Milk subjected to instant infusion pasteurization (IIP) at 72
°C, 100
°C and 120
°C (holding time 0.2
s) exhibited increased rennet coagulation time and decreased curd firming rate for increasing heat treatment temperature, when compared with raw or high temperature short time pasteurized (HTST) milk. However, addition of 4.5
m
m or 9.0
m
m of calcium restored the impaired rennet coagulation ability. Open texture cheeses produced from IIP milk (100
°C and 120
°C) contained significantly more moisture, had lower pH and shorter texture than similar cheese from IIP at 72
°C and HTST pasteurized milk. Cheese ripening was also affected by heat treatment, and different patterns of casein breakdown and peptide formation resulted from cheeses made from milk treated to IIP at 100
°C and 120
°C compared with cheeses made using IIP at 72
°C or HTST.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.idairyj.2010.01.005</doi><tpages>10</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0958-6946 |
| ispartof | International dairy journal, 2010-07, Vol.20 (7), p.449-458 |
| issn | 0958-6946 1879-0143 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_745712650 |
| source | ScienceDirect Freedom Collection 2022-2024 |
| subjects | Biological and medical sciences cheese composition cheese ripening cheeses coagulation food analysis food composition Food industries Fundamental and applied biological sciences. Psychology instant infusion pasteurized milk Milk and cheese industries. Ice creams model food systems pasteurization pasteurized milk rennet renneting texture |
| title | Cheese made from instant infusion pasteurized milk: Rennet coagulation, cheese composition, texture and ripening |
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