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J. Dairy Sci. 90:13-23
© American Dairy Science Association, 2007.

Effects of Ultra-High Pressure Homogenization on the Cheese-Making Properties of Milk

A. Zamora, V. Ferragut, P. D. Jaramillo, B. Guamis and A. J. Trujillo1

Centre Especial de Recerca Planta Tecnologia dels Aliments (CERPTA), Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain

1 Corresponding author: toni.trujillo{at}uab.es

The effects of single- or 2-stage ultra-high pressure homogenization (UHPH; 100 to 330 MPa) at an inlet temperature of 30°C on the cheese-making properties of bovine milk were investigated. Effects were compared with those from raw, heat-pasteurized (72°C for 15 s), and conventional homogenized–pasteurized (15 + 3 MPa, 72°C for 15 s) treatments. Rennet coagulation time, rate of curd firming, curd firmness, wet yield, and moisture content of curds were assessed. Results of particle size and distribution of milk, whey composition, and gel microstructure observed by confocal laser scanning microscopy were analyzed to understand the effect of UHPH. Single-stage UHPH at 200 and 300 MPa enhanced rennet coagulation properties. However, these properties were negatively affected by the use of the UHPH secondary stage. Increasing the pressure led to higher yields and moisture content of curds. The improvement in the cheese-making properties of milk by UHPH could be explained by changes to the protein–fat structures due to the combined effect of heat and homogenization.

Key Words: ultra-high pressure homogenization • milk • rennet coagulation • cheese-making properties






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