Effect of moderate pressure treatments on microstructure, texture, and sensory properties of stirred-curd Cheddar shreds

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AudienciaPúblico en generales_ES
CoberturaMéxicoes_ES
Fecha de ingreso2026-10-05T16:33:21Z
Fecha de publicación2004-01-01
ResumenA moderate high-pressure processing (HPP) treatment is proposed to accelerate the shredability of Cheddar cheese. High pressure processing (345 and 483 MPa for 3 and 7 min) applied to unripened (1 d old) stirred-curd Cheddar cheese yielded microstructure changes that differed with pressure level and processing time. Untreated and pressure-treated cheese shredded at d 27 and 1, respectively, shared similar visual and tactile sensory properties. The moderate ( 345 MPa) and the higher ( 483 MPa) pressure treatments reduced the presence of crumbles, increased mean shred particle length, improved length uniformity, and enhanced surface smoothness in shreds produced from unripened cheese. High-pressure processing treatments did not affect the mechanical properties of ripened cheese or the proteolytic susceptibility of milk protein. It was concluded that a moderate HPP treatment could allow processors to shred Cheddar cheese immediately after block cooling, reducing refrigerated storage costs, with expected savings of over 15 US\$/1000 lb cheese, and allowing fewer steps in the handling of cheese blocks produced for shredding.es_ES
Doihttps://doi.org/10.3168/jds.s0022-0302(04)73452-9es_ES
URIhttps://riuat.uat.edu.mx/handle/123456789/5186
Idiomaenes_ES
EditorialELSEVIER SCIENCE INCes_ES
RelaciónJournal of Dairy Sciencees_ES
URL relacionadohttps://doi.org/10.3168/jds.s0022-0302(04)73452-9es_ES
DerechosAcceso abierto (Metadatos de producción científica)es_ES
Licenciahttp://purl.org/coar/access_right/c_abf2es_ES
FuenteJournal of Dairy Science
Palabra claveCheddar cheesees_ES
Palabra clavehigh-pressure processinges_ES
Palabra clavemicrostructurees_ES
Palabra claveshredabilityes_ES
TítuloEffect of moderate pressure treatments on microstructure, texture, and sensory properties of stirred-curd Cheddar shredses_ES
TipoArtículoes_ES
ArbitradoHa sido Arbitradoes_ES
AutorSerrano, J
AutorVelazquez, G
AutorLopetcharat, K
AutorRamírez, JA
AutorTorres, JA
AutorSerrano, Jes_ES
AutorVelazquez, Ges_ES
AutorLopetcharat, Kes_ES
AutorRamírez, JAes_ES
AutorTorres, JAes_ES
InstituciónUniversidad Autónoma de Tamaulipas
InstituciónUniversidad Autónoma de Tamaulipases_ES
Número10es_ES
Rango de páginas3172-3182es_ES
URL relacionadahttps://doi.org/10.3168/jds.s0022-0302(04)73452-9
Tipo de artículoIndexado
Tipo de artículoIndexadoes_ES
Volumen87es_ES

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