Novel HPP dairy products
HPP can affect
the protein structure in milk, giving the potential to produce cheese with unique, desirable characteristics.
This has been used successfully in the manufacture of mozzarella cheese which has improved “meltability”
and stringiness – both desirable characteristics in pizza production. Changes in the protein structure
can also lead to novel gelling properties, which could be of value in the manufacture of yoghurts and
other dairy desserts.
Pressure-treated raw milk cheese
HPP
can successfully kill many of the microorganisms commonly found in milk, including spoilage and food
poisoning bacteria in milk. However, HPP can confer additional and unique advantages. For example, there
is potential to pressure-treat raw milk, which can then be used in the production of “raw milk” mould-ripened
cheese. The treatment will be able to remove many of the undesirable and potentially harmful bacteria
from the milk, without affecting the traditional quality of the cheese.
Selected
referencesPatterson, M.F. (2005) Microbiology of pressure treated
foods.
Journal
of Applied Microbiology 98, (4) 541-548.
O’Reilly, C.E., Kelly, A.L., Murphy,
P.M., and Beresford, T.P. (2001) High pressure treatment: applications in cheese manufacture and ripening.
Trends in Food Science and Technology 12, 51-59.
McClements, J.M.J., Linton,
M. & Patterson, M.F. (2001) The effect of growth stage and growth temperature on high hydrostatic
pressure inactivation of some psychrotrophic bacteria in milk. Journal of Food Protection 64, 514-522.
Linton, M., McClements, J.M.J. & Patterson, M.F. (2001) Inactivation of
pathogenic Escherichia coli
in skimmed milk using high hydrostatic pressure. Innovative Food Science and Emerging Technologies 2,
99-104.
