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

C.J. Schaschke, COR Okpala, J.R. Piggott, B. McNeil

Research output: Contribution to journalArticlepeer-review


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 languageEnglish
Pages (from-to)378-384
Number of pages6
JournalAfrican Journal of Food Science
Issue number11
Publication statusPublished - Nov 2009


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


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