Abstract
High pressure (HP) treatment at ambient temperature (25°C) was applied to freshly-prepared rennetcoagulated
cheese of bovine (pasteurized) milk and the microbiological quality was examined for up to
Day 31 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 | 6 |
| Journal | African Journal of Food Science |
| Volume | 3 |
| Issue number | 11 |
| Publication status | Published - Nov 2009 |
Keywords
- response surface methodology
- RSM
- microbial quality
- cheese
- spoilage
- shelf-life