High hydrostatic pressure processing of cheese

Y Martínez‐Rodríguez, C Acosta‐Muñiz… - … Reviews in Food …, 2012 - Wiley Online Library
High hydrostatic pressure (HHP) is a cutting‐edge processing technology attracting
research and industrial interest in the food sector due to its potential to produce …

Effect of high pressure on fresh cheese shelf-life

K Evert-Arriagada, MM Hernández-Herrero… - Journal of Food …, 2012 - Elsevier
The effect of high pressure (HP; 300 and 400MPa for 5min at 6° C) on physico-chemical,
microbial, color, texture and sensorial characteristics of starter-free fresh cheeses stored at 4 …

Changes in microbiology, proteolysis, texture and sensory characteristics of raw goat milk cheeses treated by high-pressure at different stages of maturation

FJ Delgado, J González-Crespo, R Cava… - LWT-Food Science and …, 2012 - Elsevier
The influence of high-pressure (HP) treatment (400 MPa or 600 MPa for 7 min) on
microbiology, proteolysis, instrumental texture and sensory parameters was investigated in …

[HTML][HTML] High-pressure processing inactivates Listeria innocua yet compromises Queso Fresco crumbling properties

J Hnosko, MFSM Gonzalez, S Clark - Journal of dairy science, 2012 - Elsevier
The objective of this study was to determine the effectiveness of high-pressure processing to
inactivate Listeria innocua (a Listeria monocytogenes surrogate) in Queso Fresco, and to …

STRUCTURAL CHANGES IN LISTERIA MONOCYTOGENES TREATED WITH GAMMA RADIATION, PULSED ELECTRIC FIELD AND ULTRA‐HIGH PRESSURE

HMH Mohamed, BHS Diono… - Journal of Food …, 2012 - Wiley Online Library
Understanding the mode of action of gamma (γ) radiation, pulsed electric field (PEF) and
ultra‐high pressure (UHP) against targeted pathogens should help improve implementation …