JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

Journal of Dairy Science Vol. 82 No. 5 851-862
© 1999 by American Dairy Science Association ®
This Article
Right arrow Full Text (PDF)
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Guerzoni, M. E.
Right arrow Articles by Gianotti, A.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Guerzoni, M. E.
Right arrow Articles by Gianotti, A.

Effect of High Pressure Homogenization on Microbial and Chemico-Physical Characteristics of Goat Cheeses

M. E. Guerzoni 1, L. Vannini 1, C. Chaves Lopez 1, R. Lanciotti 2, G. Suzzi 3, and A. Gianotti 1

1 Dipartimento de Protezione e Valorizzazione Agroalimentare, Università degli Studi di Bologna, via San Giacomo, 7 - 40126 Bologna - Italy
2 Istituto di Produzioni e Preparazioni Alimentari, Università degli Studi di Bari (Sede di Foggia), via Napoli, 25 - 71100 Foggia - Italy
3 Dipartimento di Biologia, Difesa e Biotecnologie Agroforestali, Università degli Studi della Basilicata, via Nazzario Sauro, 85 - 85100 Potenza - Italy

The objective of this work was to compare goat cheeses obtained from milk previously subjected to high pressure homogenization (1000 bar) with those produced from untreated milk and milk subjected to sanitization (61°C; 20 min) or to pasteurization (72°C; 15 s).

The pressure homogenization treatment had both direct and indirect effects on cheese characteristics and their evolution during ripening. The direct effects were principally linked to the change in water-binding capacity of proteins as shown also by the lower whey separation. The indirect effects involved the microbial growth or activity and, particularly, modifications of the population of the lactic acid bacteria that occurred naturally and their evolution as well as a more precocious yeast and mold growth with a consequent rapid rise in pH.

Although the treatment proved to enhance both proteolytic and lipolytic activities according to Fourier transform infrared analysis, which was used to obtain a rapid description of the biochemical modification, the cheeses homogenized under high pressure showed relevant qualitative differences only in the zone corresponding to amide I and amide II signals of proteins. The activation of these enzymatic activities observed in the homogenized cheeses could be either an indirect effect of the shift of the microbial population or a consequence of a different exposure of the macromolecules to the enzymatic activity.

Scanning electron microscopy analyses of goat cheeses revealed that cheeses homogenized under high pressure had a more homogeneous microstructure than did the others.

Key Words: high pressure homogenization • goat cheese • microbial and chemico-physical characteristics • enzymatic activities

Submitted on December 22, 1997
Accepted on January 12, 1999




This article has been cited by other articles:


Home page
 J DAIRY SCIHome page
P. Burns, F. Patrignani, D. Serrazanetti, G. C. Vinderola, J. A. Reinheimer, R. Lanciotti, and M. E. Guerzoni
Probiotic Crescenza Cheese Containing Lactobacillus casei and Lactobacillus acidophilus Manufactured with High-Pressure Homogenized Milk
J Dairy Sci, February 1, 2008; 91(2): 500 - 512.
[Abstract] [Full Text] [PDF]

Home page
 J DAIRY SCIHome page
F. Patrignani, L. Iucci, R. Lanciotti, M. Vallicelli, J. Maina Mathara, W. H. Holzapfel, and M. E. Guerzoni
Effect of High-Pressure Homogenization, Nonfat Milk Solids, and Milkfat on the Technological Performance of a Functional Strain for the Production of Probiotic Fermented Milks
J Dairy Sci, October 1, 2007; 90(10): 4513 - 4523.
[Abstract] [Full Text] [PDF]

Home page
 J DAIRY SCIHome page
E. C. Scharfen, D. A. Mills, and E. A. Maga
Use of Human Lysozyme Transgenic Goat Milk in Cheese Making: Effects on Lactic Acid Bacteria Performance
J Dairy Sci, September 1, 2007; 90(9): 4084 - 4091.
[Abstract] [Full Text] [PDF]

Home page
 J DAIRY SCIHome page
A. N. Hassan and S. Awad
Application of Exopolysaccharide-Producing Cultures in Reduced-Fat Cheddar Cheese: Cryo-Scanning Electron Microscopy Observations
J Dairy Sci, December 1, 2005; 88(12): 4214 - 4220.
[Abstract] [Full Text] [PDF]

Home page
 J DAIRY SCIHome page
L. Sallami, E. E. Kheadr, I. Fliss, and J. C. Vuillemard
Impact of Autolytic, Proteolytic, and Nisin-Producing Adjunct Cultures on Biochemical and Textural Properties of Cheddar Cheese
J Dairy Sci, June 1, 2004; 87(6): 1585 - 1594.
[Abstract] [Full Text] [PDF]

Home page
 Appl. Environ. Microbiol.Home page
R.-O. Benech, E. E. Kheadr, C. Lacroix, and I. Fliss
Antibacterial Activities of Nisin Z Encapsulated in Liposomes or Produced In Situ by Mixed Culture during Cheddar Cheese Ripening
Appl. Envir. Microbiol., November 1, 2002; 68(11): 5607 - 5619.
[Abstract] [Full Text] [PDF]

Home page
 Appl. Environ. Microbiol.Home page
R.-O. Benech, E. E. Kheadr, R. Laridi, C. Lacroix, and I. Fliss
Inhibition of Listeria innocua in Cheddar Cheese by Addition of Nisin Z in Liposomes or by In Situ Production in Mixed Culture
Appl. Envir. Microbiol., August 1, 2002; 68(8): 3683 - 3690.
[Abstract] [Full Text] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1999 by the American Dairy Science Association ®.