Application of high-pressure treatment on ovine brined cheese: Effect on composition and microflora throughout ripening

dc.contributor.author	Moschopoulou, E	en
dc.contributor.author	Anisa, T	en
dc.contributor.author	Katsaros, G	en
dc.contributor.author	Taoukis, P	en
dc.contributor.author	Moatsou, G	en
dc.date.accessioned	2014-06-06T06:50:01Z
dc.date.available	2014-06-06T06:50:01Z
dc.date.issued	2010	en
dc.identifier.issn	14668564	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.ifset.2010.07.001	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/4945
dc.subject	Aminopeptidase	en
dc.subject	Cheese composition	en
dc.subject	Cheese microflora	en
dc.subject	High-pressure	en
dc.subject	Lactate dehydrogenase (LDH)	en
dc.subject	Ovine cheese in brine	en
dc.subject.other	Amino peptidase	en
dc.subject.other	Cheese composition	en
dc.subject.other	High-pressure	en
dc.subject.other	Lactate dehydrogenase	en
dc.subject.other	Microflora	en
dc.subject.other	Ovine cheese in brine	en
dc.subject.other	Bacteriology	en
dc.subject.other	Lactic acid	en
dc.subject.other	Moisture	en
dc.subject.other	pH effects	en
dc.subject.other	High pressure effects	en
dc.subject.other	Bacteria (microorganisms)	en
dc.subject.other	Lactobacillus	en
dc.subject.other	Lactococcus	en
dc.subject.other	Ovis	en
dc.title	Application of high-pressure treatment on ovine brined cheese: Effect on composition and microflora throughout ripening	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.ifset.2010.07.001	en
heal.publicationDate	2010	en
heal.abstract	Ovine brined cheese was high-pressure (HP) treated at 200 or 500 MPa for 15 min at 20 °C on the 15th day of ripening. Compared to control cheese, HP treatment did not affect significantly (P > 0.05) the pH values, moisture, fat in dry matter, protein in dry matter and salt in moisture contents of cheeses at 90 days. The counts of total aerobic mesophilic bacteria, thermophilic lactococci, thermophilic lactobacilli and non starter lactic acid bacteria (NSLAB) were not affected by HP treatment of cheese at 200 MPa throughout ripening. After 90 days of ripening, the same microbial groups in cheese treated at 500 MPa were about 1.2, 3.6, 2.1 and 4 log units lower than in control cheese respectively. Coliforms were reduced faster at non detectable levels in HP treated cheeses than in control cheese. Regarding the bacterial enzymatic activities in cheese, aminopeptidase activity (Apep) was marginally favoured by both HP treatments. However, its activity was decreased at 90 days due probably to loss in brine. In contrast, lactate dehydrogenase (LDH) activity, following the bacteria cell lysis, was negatively affected by HP treatment at 500 MPa throughout ripening. Industrial relevance: The data obtained from this work suggest that application of HP treatment under optimized conditions on ovine cheese in brine can be used to reduce effectively the undesirable microbial load in it and to cause moderate enhancement of aminopeptidase activity, without modifying its composition. © 2010 Elsevier Ltd.	en
heal.journalName	Innovative Food Science and Emerging Technologies	en
dc.identifier.issue	4	en
dc.identifier.volume	11	en
dc.identifier.doi	10.1016/j.ifset.2010.07.001	en
dc.identifier.spage	543	en
dc.identifier.epage	550	en