Microbiological quality of high pressure (HP) treated fresh cheese of bovine milk

Charles O. R. Okpala, John R. Piggott*, C. J. Schaschke, Brian McNeil

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

Abstract

High pressure (HP) treatment at ambient temperature (25°C)was applied to freshly-prepared rennet-coagulated cheese of bovine(pasteurized) milk and the microbiological quality was examined for up to Day31 using a Central Composite Design (CCD) of experiment. Bacterial counts were significantly (p < 0.05) reduced at the highest applied pressure. Estimated shelf life was 17 days for control samples but approached 31 days at HP treatments of 150 MPa at 1 and 15 min. Treatments above 150 MPa with treatment time up to 29 min caused highly significant reductions in bacterial counts (p< 0.01 to p < 0.001). Gram-positive cocci and rods as well as Gram-negative rods were found during spoilage of the fresh cheese.

Original languageEnglish
Pages (from-to)378-384
Number of pages7
JournalAfrican Journal of Food Science
Volume3
Issue number11
DOIs
Publication statusPublished - 30 Nov 2009

Keywords

  • response surface methodology (RSM)
  • microbial quality
  • cheese
  • spoilage
  • shelf-life

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