Moderately high hydrostatic pressure processing to reduce production costs of shredded cheese: Microstructure, texture, and sensory properties of shredded milled curd cheddar

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:33:13Z
Fecha de publicación2005-01-01
ResumenShort and moderate hydrostatic pressure (MHP) treatments accelerated the shredability of Cheddar cheese. Both MHP (345 MPa for 3 and 7 min) and higher pressure (483 MPa for 3 and 7 min) treatments applied to 1-d milled curd Cheddar cheese induced immediately a microstructure resembling that of ripened cheese. Unripened pressure-treated Cheddar cheese yielded shreds with visual and tactile sensory properties similar to those obtained from untreated 27-d-old Cheddar cheese. All pressure treatments reduced the presence of crumbles, increased mean shred particle length, improved length uniformity, and enhanced surface smoothness. Sensory evaluations showed that shredded samples of 1-d MHP-treated cheese and 27-d untreated cheese had similar sensory attributes. Pressure treatments did not affect mechanical properties of ripened cheese and milk protein proteolysis was not inhibited. These results showed that MHP would allow processors to shred milled curd Cheddar cheese immediately after block cooling with expected refrigerated storage savings of more than \$30 US/1000 kg cheese and could simplify the handling of cheese for shredding. Shreds from unripened milled curd Cheddar cheese can thus be produced with high visual acceptability and improved tactile handling using moderate levels of hydrostatic pressure.es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/5058
Idiomaenes_ES
EditorialWILEYes_ES
RelaciónJournal of Food Sciencees_ES
DerechosAcceso restringido / Suscripción (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_16eces_ES
FuenteJournal of Food Science
Palabra clavecheddar cheesees_ES
Palabra clavemoderate hydrostatic pressurees_ES
Palabra clavemicrostructurees_ES
Palabra claveshredabilityes_ES
Palabra clavetexturees_ES
TítuloModerately high hydrostatic pressure processing to reduce production costs of shredded cheese: Microstructure, texture, and sensory properties of shredded milled curd cheddares_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorSerrano, J
AutorVelazquez, G
AutorLopetcharat, K
AutorRamirez, JA
AutorTorres, JA
AutorSerrano, Jes_ES
AutorVelazquez, Ges_ES
AutorLopetcharat, Kes_ES
AutorRamirez, JAes_ES
AutorTorres, JAes_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número4es_ES
Rango de páginasS286-S293es_ES
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen70es_ES

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