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

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

doi:10.5897/AJFS.9000191

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

School of Computing, Engineering and Built Environment

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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 language	English
Pages (from-to)	378-384
Number of pages	7
Journal	African Journal of Food Science
Volume	3
Issue number	11
DOIs	https://doi.org/10.5897/AJFS.9000191
Publication status	Published - 30 Nov 2009

Keywords

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

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10.5897/AJFS.9000191

Okpala, C.O.R. et al (2009) Microbiological quality of high pressure (HP) treated fresh cheese of bovine milk
Copyright © 2022 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution License 4.0.
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Cite this

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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.",

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AU - Okpala, Charles O. R.

AU - Piggott, John R.

AU - Schaschke, C. J.

AU - McNeil, Brian

PY - 2009/11/30

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N2 - 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.

AB - 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.

KW - response surface methodology (RSM)

KW - microbial quality

KW - cheese

KW - spoilage

KW - shelf-life

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DO - 10.5897/AJFS.9000191

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JF - African Journal of Food Science

IS - 11

ER -

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

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Keywords

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