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Antonio J. Trujillo - One of the best experts on this subject based on the ideXlab platform.
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High pressure processing effect on different Listeria spp. in a commercial starter-free Fresh cheese
Food microbiology, 2018Co-Authors: K. Evert-arriagada, Antonio J. Trujillo, G.g. Amador-espejo, M.m. Hernández-herreroAbstract:Abstract In this study, both microbial inactivation and growth of Listeria spp. inoculated in commercial free-starter Fresh cheese was evaluated after high-pressure processing (HPP). HPP conditions (300, 400, 500 and 600 MPa at 6 °C for 5 min) and inoculum level (3–4 or 6–7 log CFU/g of cheese), as well as differences among strains inoculated ( Listeria innocua, L. monocytogenes CECT 4031 and L. monocytogenes Scott A) were investigated. Inactivation and generation of sublethal injury were determined after HPP using ALOA (Agar Listeria according to Ottaviani and Agosti) and TAL (Thin Agar Layer) plating methods, respectively. Listeria inactivation increased with the pressure applied, presenting some statistical differences between the employed strains, inoculum level and sublethal injury. The highest lethality values were obtained at 600 MPa for the three strains tested, although the 500 MPa treatment presented high lethality for L. innocua and L. monocytogenes CECT 4031. After treatment, L. innocua and L. monocytogenes CECT 4031 counts in Fresh cheese increased gradually during cold storage. By contrast, counts in Cheeses inoculated with L. monocytogenes Scott A did not change significantly ( p ≥ 0.05), being this strain the most pressure resistant and with the slowest growth rate. The manuscript present information supporting that, strains with high-level resistance should be employed during inactivation studies, instead of surrogate microorganisms. Application of HPP treatments of 500 MPa and especially 600 MPa on Fresh Cheeses would be effective to eliminate the most resistant microorganism to a level that should not present a public health risk under normal conditions of distribution and storage.
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Compositional and biochemical changes during cold storage of starter-free Fresh Cheeses made from ultra-high-pressure homogenised milk.
Food chemistry, 2014Co-Authors: Anna Zamora, Bibiana Juan, Antonio J. TrujilloAbstract:The aim of the present study was to evaluate the effects of using ultra-high pressure homogenisation (UHPH) on the composition and biochemistry of starter-free Fresh Cheeses and to monitor their evolution during cold storage as an alternative to conventional treatments applied in the production of Fresh cheese such as conventional pasteurisation and homogenisation-pasteurisation. Although both homogenisation treatments increased cheese moisture content, Cheeses from UHPH-treated milk showed lower moisture loss during storage than those from conventionally homogenised-pasteurised milk. Lipolysis and proteolysis levels in Cheeses from UHPH-treated milk were lower than those from conventionally treated milk samples. Although, oxidation was found to be the major drawback, in general terms, high quality starter-free Fresh Cheeses were obtained from UHPH-treated milk.
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Commercial application of high-pressure processing for increasing starter-free Fresh cheese shelf-life
LWT - Food Science and Technology, 2014Co-Authors: K. Evert-arriagada, Buenaventura Guamis, M.m. Hernández-herrero, Antonio J. TrujilloAbstract:Different non-thermal technologies have been proposed to extend the shelf-life of solid food products, high-pressure processing (HPP) being one of the emerging technologies which has been most extensively studied. In this study, one of the first commercial industrial-scale applications of HPP on a starter-free Fresh cheese, with the aim of increasing its shelf-life, is presented. The effect of 500 MPa (5 min, 16 °C) on physico-chemical, microbial, colour, microstructure, texture and sensorial characteristics of starter-free Fresh Cheeses during cold storage of 21 days was studied. The results showed that pressurised Cheeses presented a shelf-life of about 19–21 days when stored at 4 °C, whereas control cheese became unsuitable for consumption on day 7–8. On the other hand, cheese treated at 500 MPa was firmer and more yellow than the untreated one. However, these changes, which were detected by instrumental and sensory analysis, did not affect the preference for pressurised cheese. These results may lead to practical applications of HPP in the food industry to produce microbiologically safe cheese with extended shelf-life and sensory quality.
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Effect of high pressure processing on volatile compound profile of a starter-free Fresh cheese
Innovative Food Science & Emerging Technologies, 2013Co-Authors: K. Evert-arriagada, M.m. Hernández-herrero, J.j. Gallardo-chacon, Bibiana Juan, Antonio J. TrujilloAbstract:Abstract The volatile profile of free-starter Fresh Cheeses was analysed by gas chromatography–mass spectrometry (GC–MS) after the application of high pressure processing (HPP; 500 MPa, 5 min). High pressure treatments were performed in an industrial HPP unit, using commercial Cheeses; unpressurised Cheeses were used as control. Volatile compound analyses were performed during shelf life (7 days for control Cheeses and 21 days for pressurised Cheeses). Forty nine compounds were identified in the volatile fraction of Fresh Cheeses, including ketones, acids, sulphur compounds, terpenes, aldehydes, alcohols, lactones, and miscellaneous compounds. In general, no significant changes in the volatile compound profile of treated Cheeses were observed during their shelf life. Only a few volatile compounds were significantly influenced (p Industrial relevance High pressure processing (HPP) is an efficient method to improve cheese quality and achieve microbial safety of food. It has already successfully been proven on an industrial scale of several food products. The data presented in this study further indicate that volatile compound profile of a commercial free-starter Fresh cheese was not significantly modified under pressure considering that the shelf life of pressurised cheese was threefold that of the control cheese. This research provides evidence that HPP is able to maintain aroma characteristics of cheese while extending its shelf life.
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Effect of high pressure on Fresh cheese shelf-life
Journal of Food Engineering, 2012Co-Authors: K. Evert-arriagada, Buenaventura Guamis, M.m. Hernández-herrero, Bibiana Juan, Antonio J. TrujilloAbstract:Abstract The effect of high pressure (HP; 300 and 400 MPa for 5 min at 6 °C) on physico-chemical, microbial, color, texture and sensorial characteristics of starter-free Fresh Cheeses stored at 4 and 8 °C was studied. Physico-chemical parameters considered were total solids, fat, total protein, pH, whey loss and water activity. The microbiological quality was studied, on Cheeses stored at 4 and 8 °C, by enumerating aerobic mesophilic bacteria, lactococci, psychrotrophic bacteria, Enterobacteriaceae , Escherichia coli , molds and yeasts. Cheeses treated at 300 and 400 MPa, stored at 4 °C, presented a shelf - life of 14 and 21 days, respectively, compared to untreated control cheese, which presented a shelf life of 7 days. On the other hand, HP treatments modified the texture (more firm) and color (more yellow) compared to control Cheeses. These changes were detected by instrumental and sensory analysis.
Bibiana Juan - One of the best experts on this subject based on the ideXlab platform.
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effect of ultra high pressure homogenisation of cream on the physicochemical and sensorial characteristics of fat reduced starter free Fresh Cheeses
Lwt - Food Science and Technology, 2019Co-Authors: Jhony Maytahancco, Anna Zamora, Antoniojose Trujillo, Bibiana JuanAbstract:Abstract The objective of the present study was to evaluate the effect of the incorporation of cream treated by ultra-high pressure homogenisation (UHPH) on the physicochemical and sensorial characteristics of fat-reduced Fresh Cheeses. Light creams treated by UHPH at 300 MPa with or without addition of 1.5 g/100 g sodium caseinate were compared to conventionally treated creams (batch pasteurisation at 65 °C for 30 min or homogenisation at 15 MPa followed by pasteurisation). Reduced-fat Cheeses were obtained mixing treated creams with skim milk until 1.5 g/100 g fat, while milk at 3.2 g/100 g were used to made full-fat Cheeses. The reduction of fat content of pasteurised cheese-making milk decreased cheese yield by 23%. These Cheeses presented greater hardness, elasticity, cohesiveness, gumminess and chewability than full-fat Cheeses. However, homogenisation of cream increased cheese yield by 5 and 13% with conventional treatment and UHPH, respectively. The addition of sodium caseinate before UHPH treatment increased cheese yield by 22%, as a consequence of their water retention capacity, obtaining similar values as for full-fat Cheeses. These Cheeses, which were the most valued on the scale of preference and described as more watery by panellists, were less hard, elastic, cohesive, gummy and chewy than their fat-reduced counterparts, with values similar to full-fat Cheeses.
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Compositional and biochemical changes during cold storage of starter-free Fresh Cheeses made from ultra-high-pressure homogenised milk.
Food chemistry, 2014Co-Authors: Anna Zamora, Bibiana Juan, Antonio J. TrujilloAbstract:The aim of the present study was to evaluate the effects of using ultra-high pressure homogenisation (UHPH) on the composition and biochemistry of starter-free Fresh Cheeses and to monitor their evolution during cold storage as an alternative to conventional treatments applied in the production of Fresh cheese such as conventional pasteurisation and homogenisation-pasteurisation. Although both homogenisation treatments increased cheese moisture content, Cheeses from UHPH-treated milk showed lower moisture loss during storage than those from conventionally homogenised-pasteurised milk. Lipolysis and proteolysis levels in Cheeses from UHPH-treated milk were lower than those from conventionally treated milk samples. Although, oxidation was found to be the major drawback, in general terms, high quality starter-free Fresh Cheeses were obtained from UHPH-treated milk.
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Effect of high pressure processing on volatile compound profile of a starter-free Fresh cheese
Innovative Food Science & Emerging Technologies, 2013Co-Authors: K. Evert-arriagada, M.m. Hernández-herrero, J.j. Gallardo-chacon, Bibiana Juan, Antonio J. TrujilloAbstract:Abstract The volatile profile of free-starter Fresh Cheeses was analysed by gas chromatography–mass spectrometry (GC–MS) after the application of high pressure processing (HPP; 500 MPa, 5 min). High pressure treatments were performed in an industrial HPP unit, using commercial Cheeses; unpressurised Cheeses were used as control. Volatile compound analyses were performed during shelf life (7 days for control Cheeses and 21 days for pressurised Cheeses). Forty nine compounds were identified in the volatile fraction of Fresh Cheeses, including ketones, acids, sulphur compounds, terpenes, aldehydes, alcohols, lactones, and miscellaneous compounds. In general, no significant changes in the volatile compound profile of treated Cheeses were observed during their shelf life. Only a few volatile compounds were significantly influenced (p Industrial relevance High pressure processing (HPP) is an efficient method to improve cheese quality and achieve microbial safety of food. It has already successfully been proven on an industrial scale of several food products. The data presented in this study further indicate that volatile compound profile of a commercial free-starter Fresh cheese was not significantly modified under pressure considering that the shelf life of pressurised cheese was threefold that of the control cheese. This research provides evidence that HPP is able to maintain aroma characteristics of cheese while extending its shelf life.
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Effect of high pressure on Fresh cheese shelf-life
Journal of Food Engineering, 2012Co-Authors: K. Evert-arriagada, Buenaventura Guamis, M.m. Hernández-herrero, Bibiana Juan, Antonio J. TrujilloAbstract:Abstract The effect of high pressure (HP; 300 and 400 MPa for 5 min at 6 °C) on physico-chemical, microbial, color, texture and sensorial characteristics of starter-free Fresh Cheeses stored at 4 and 8 °C was studied. Physico-chemical parameters considered were total solids, fat, total protein, pH, whey loss and water activity. The microbiological quality was studied, on Cheeses stored at 4 and 8 °C, by enumerating aerobic mesophilic bacteria, lactococci, psychrotrophic bacteria, Enterobacteriaceae , Escherichia coli , molds and yeasts. Cheeses treated at 300 and 400 MPa, stored at 4 °C, presented a shelf - life of 14 and 21 days, respectively, compared to untreated control cheese, which presented a shelf life of 7 days. On the other hand, HP treatments modified the texture (more firm) and color (more yellow) compared to control Cheeses. These changes were detected by instrumental and sensory analysis.
K. Evert-arriagada - One of the best experts on this subject based on the ideXlab platform.
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High pressure processing effect on different Listeria spp. in a commercial starter-free Fresh cheese
Food microbiology, 2018Co-Authors: K. Evert-arriagada, Antonio J. Trujillo, G.g. Amador-espejo, M.m. Hernández-herreroAbstract:Abstract In this study, both microbial inactivation and growth of Listeria spp. inoculated in commercial free-starter Fresh cheese was evaluated after high-pressure processing (HPP). HPP conditions (300, 400, 500 and 600 MPa at 6 °C for 5 min) and inoculum level (3–4 or 6–7 log CFU/g of cheese), as well as differences among strains inoculated ( Listeria innocua, L. monocytogenes CECT 4031 and L. monocytogenes Scott A) were investigated. Inactivation and generation of sublethal injury were determined after HPP using ALOA (Agar Listeria according to Ottaviani and Agosti) and TAL (Thin Agar Layer) plating methods, respectively. Listeria inactivation increased with the pressure applied, presenting some statistical differences between the employed strains, inoculum level and sublethal injury. The highest lethality values were obtained at 600 MPa for the three strains tested, although the 500 MPa treatment presented high lethality for L. innocua and L. monocytogenes CECT 4031. After treatment, L. innocua and L. monocytogenes CECT 4031 counts in Fresh cheese increased gradually during cold storage. By contrast, counts in Cheeses inoculated with L. monocytogenes Scott A did not change significantly ( p ≥ 0.05), being this strain the most pressure resistant and with the slowest growth rate. The manuscript present information supporting that, strains with high-level resistance should be employed during inactivation studies, instead of surrogate microorganisms. Application of HPP treatments of 500 MPa and especially 600 MPa on Fresh Cheeses would be effective to eliminate the most resistant microorganism to a level that should not present a public health risk under normal conditions of distribution and storage.
-
Commercial application of high-pressure processing for increasing starter-free Fresh cheese shelf-life
LWT - Food Science and Technology, 2014Co-Authors: K. Evert-arriagada, Buenaventura Guamis, M.m. Hernández-herrero, Antonio J. TrujilloAbstract:Different non-thermal technologies have been proposed to extend the shelf-life of solid food products, high-pressure processing (HPP) being one of the emerging technologies which has been most extensively studied. In this study, one of the first commercial industrial-scale applications of HPP on a starter-free Fresh cheese, with the aim of increasing its shelf-life, is presented. The effect of 500 MPa (5 min, 16 °C) on physico-chemical, microbial, colour, microstructure, texture and sensorial characteristics of starter-free Fresh Cheeses during cold storage of 21 days was studied. The results showed that pressurised Cheeses presented a shelf-life of about 19–21 days when stored at 4 °C, whereas control cheese became unsuitable for consumption on day 7–8. On the other hand, cheese treated at 500 MPa was firmer and more yellow than the untreated one. However, these changes, which were detected by instrumental and sensory analysis, did not affect the preference for pressurised cheese. These results may lead to practical applications of HPP in the food industry to produce microbiologically safe cheese with extended shelf-life and sensory quality.
-
Effect of high pressure processing on volatile compound profile of a starter-free Fresh cheese
Innovative Food Science & Emerging Technologies, 2013Co-Authors: K. Evert-arriagada, M.m. Hernández-herrero, J.j. Gallardo-chacon, Bibiana Juan, Antonio J. TrujilloAbstract:Abstract The volatile profile of free-starter Fresh Cheeses was analysed by gas chromatography–mass spectrometry (GC–MS) after the application of high pressure processing (HPP; 500 MPa, 5 min). High pressure treatments were performed in an industrial HPP unit, using commercial Cheeses; unpressurised Cheeses were used as control. Volatile compound analyses were performed during shelf life (7 days for control Cheeses and 21 days for pressurised Cheeses). Forty nine compounds were identified in the volatile fraction of Fresh Cheeses, including ketones, acids, sulphur compounds, terpenes, aldehydes, alcohols, lactones, and miscellaneous compounds. In general, no significant changes in the volatile compound profile of treated Cheeses were observed during their shelf life. Only a few volatile compounds were significantly influenced (p Industrial relevance High pressure processing (HPP) is an efficient method to improve cheese quality and achieve microbial safety of food. It has already successfully been proven on an industrial scale of several food products. The data presented in this study further indicate that volatile compound profile of a commercial free-starter Fresh cheese was not significantly modified under pressure considering that the shelf life of pressurised cheese was threefold that of the control cheese. This research provides evidence that HPP is able to maintain aroma characteristics of cheese while extending its shelf life.
-
Effect of high pressure on Fresh cheese shelf-life
Journal of Food Engineering, 2012Co-Authors: K. Evert-arriagada, Buenaventura Guamis, M.m. Hernández-herrero, Bibiana Juan, Antonio J. TrujilloAbstract:Abstract The effect of high pressure (HP; 300 and 400 MPa for 5 min at 6 °C) on physico-chemical, microbial, color, texture and sensorial characteristics of starter-free Fresh Cheeses stored at 4 and 8 °C was studied. Physico-chemical parameters considered were total solids, fat, total protein, pH, whey loss and water activity. The microbiological quality was studied, on Cheeses stored at 4 and 8 °C, by enumerating aerobic mesophilic bacteria, lactococci, psychrotrophic bacteria, Enterobacteriaceae , Escherichia coli , molds and yeasts. Cheeses treated at 300 and 400 MPa, stored at 4 °C, presented a shelf - life of 14 and 21 days, respectively, compared to untreated control cheese, which presented a shelf life of 7 days. On the other hand, HP treatments modified the texture (more firm) and color (more yellow) compared to control Cheeses. These changes were detected by instrumental and sensory analysis.
M.m. Hernández-herrero - One of the best experts on this subject based on the ideXlab platform.
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High pressure processing effect on different Listeria spp. in a commercial starter-free Fresh cheese
Food microbiology, 2018Co-Authors: K. Evert-arriagada, Antonio J. Trujillo, G.g. Amador-espejo, M.m. Hernández-herreroAbstract:Abstract In this study, both microbial inactivation and growth of Listeria spp. inoculated in commercial free-starter Fresh cheese was evaluated after high-pressure processing (HPP). HPP conditions (300, 400, 500 and 600 MPa at 6 °C for 5 min) and inoculum level (3–4 or 6–7 log CFU/g of cheese), as well as differences among strains inoculated ( Listeria innocua, L. monocytogenes CECT 4031 and L. monocytogenes Scott A) were investigated. Inactivation and generation of sublethal injury were determined after HPP using ALOA (Agar Listeria according to Ottaviani and Agosti) and TAL (Thin Agar Layer) plating methods, respectively. Listeria inactivation increased with the pressure applied, presenting some statistical differences between the employed strains, inoculum level and sublethal injury. The highest lethality values were obtained at 600 MPa for the three strains tested, although the 500 MPa treatment presented high lethality for L. innocua and L. monocytogenes CECT 4031. After treatment, L. innocua and L. monocytogenes CECT 4031 counts in Fresh cheese increased gradually during cold storage. By contrast, counts in Cheeses inoculated with L. monocytogenes Scott A did not change significantly ( p ≥ 0.05), being this strain the most pressure resistant and with the slowest growth rate. The manuscript present information supporting that, strains with high-level resistance should be employed during inactivation studies, instead of surrogate microorganisms. Application of HPP treatments of 500 MPa and especially 600 MPa on Fresh Cheeses would be effective to eliminate the most resistant microorganism to a level that should not present a public health risk under normal conditions of distribution and storage.
-
Commercial application of high-pressure processing for increasing starter-free Fresh cheese shelf-life
LWT - Food Science and Technology, 2014Co-Authors: K. Evert-arriagada, Buenaventura Guamis, M.m. Hernández-herrero, Antonio J. TrujilloAbstract:Different non-thermal technologies have been proposed to extend the shelf-life of solid food products, high-pressure processing (HPP) being one of the emerging technologies which has been most extensively studied. In this study, one of the first commercial industrial-scale applications of HPP on a starter-free Fresh cheese, with the aim of increasing its shelf-life, is presented. The effect of 500 MPa (5 min, 16 °C) on physico-chemical, microbial, colour, microstructure, texture and sensorial characteristics of starter-free Fresh Cheeses during cold storage of 21 days was studied. The results showed that pressurised Cheeses presented a shelf-life of about 19–21 days when stored at 4 °C, whereas control cheese became unsuitable for consumption on day 7–8. On the other hand, cheese treated at 500 MPa was firmer and more yellow than the untreated one. However, these changes, which were detected by instrumental and sensory analysis, did not affect the preference for pressurised cheese. These results may lead to practical applications of HPP in the food industry to produce microbiologically safe cheese with extended shelf-life and sensory quality.
-
Effect of high pressure processing on volatile compound profile of a starter-free Fresh cheese
Innovative Food Science & Emerging Technologies, 2013Co-Authors: K. Evert-arriagada, M.m. Hernández-herrero, J.j. Gallardo-chacon, Bibiana Juan, Antonio J. TrujilloAbstract:Abstract The volatile profile of free-starter Fresh Cheeses was analysed by gas chromatography–mass spectrometry (GC–MS) after the application of high pressure processing (HPP; 500 MPa, 5 min). High pressure treatments were performed in an industrial HPP unit, using commercial Cheeses; unpressurised Cheeses were used as control. Volatile compound analyses were performed during shelf life (7 days for control Cheeses and 21 days for pressurised Cheeses). Forty nine compounds were identified in the volatile fraction of Fresh Cheeses, including ketones, acids, sulphur compounds, terpenes, aldehydes, alcohols, lactones, and miscellaneous compounds. In general, no significant changes in the volatile compound profile of treated Cheeses were observed during their shelf life. Only a few volatile compounds were significantly influenced (p Industrial relevance High pressure processing (HPP) is an efficient method to improve cheese quality and achieve microbial safety of food. It has already successfully been proven on an industrial scale of several food products. The data presented in this study further indicate that volatile compound profile of a commercial free-starter Fresh cheese was not significantly modified under pressure considering that the shelf life of pressurised cheese was threefold that of the control cheese. This research provides evidence that HPP is able to maintain aroma characteristics of cheese while extending its shelf life.
-
Effect of high pressure on Fresh cheese shelf-life
Journal of Food Engineering, 2012Co-Authors: K. Evert-arriagada, Buenaventura Guamis, M.m. Hernández-herrero, Bibiana Juan, Antonio J. TrujilloAbstract:Abstract The effect of high pressure (HP; 300 and 400 MPa for 5 min at 6 °C) on physico-chemical, microbial, color, texture and sensorial characteristics of starter-free Fresh Cheeses stored at 4 and 8 °C was studied. Physico-chemical parameters considered were total solids, fat, total protein, pH, whey loss and water activity. The microbiological quality was studied, on Cheeses stored at 4 and 8 °C, by enumerating aerobic mesophilic bacteria, lactococci, psychrotrophic bacteria, Enterobacteriaceae , Escherichia coli , molds and yeasts. Cheeses treated at 300 and 400 MPa, stored at 4 °C, presented a shelf - life of 14 and 21 days, respectively, compared to untreated control cheese, which presented a shelf life of 7 days. On the other hand, HP treatments modified the texture (more firm) and color (more yellow) compared to control Cheeses. These changes were detected by instrumental and sensory analysis.
Anna Zamora - One of the best experts on this subject based on the ideXlab platform.
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effect of ultra high pressure homogenisation of cream on the physicochemical and sensorial characteristics of fat reduced starter free Fresh Cheeses
Lwt - Food Science and Technology, 2019Co-Authors: Jhony Maytahancco, Anna Zamora, Antoniojose Trujillo, Bibiana JuanAbstract:Abstract The objective of the present study was to evaluate the effect of the incorporation of cream treated by ultra-high pressure homogenisation (UHPH) on the physicochemical and sensorial characteristics of fat-reduced Fresh Cheeses. Light creams treated by UHPH at 300 MPa with or without addition of 1.5 g/100 g sodium caseinate were compared to conventionally treated creams (batch pasteurisation at 65 °C for 30 min or homogenisation at 15 MPa followed by pasteurisation). Reduced-fat Cheeses were obtained mixing treated creams with skim milk until 1.5 g/100 g fat, while milk at 3.2 g/100 g were used to made full-fat Cheeses. The reduction of fat content of pasteurised cheese-making milk decreased cheese yield by 23%. These Cheeses presented greater hardness, elasticity, cohesiveness, gumminess and chewability than full-fat Cheeses. However, homogenisation of cream increased cheese yield by 5 and 13% with conventional treatment and UHPH, respectively. The addition of sodium caseinate before UHPH treatment increased cheese yield by 22%, as a consequence of their water retention capacity, obtaining similar values as for full-fat Cheeses. These Cheeses, which were the most valued on the scale of preference and described as more watery by panellists, were less hard, elastic, cohesive, gummy and chewy than their fat-reduced counterparts, with values similar to full-fat Cheeses.
-
Compositional and biochemical changes during cold storage of starter-free Fresh Cheeses made from ultra-high-pressure homogenised milk.
Food chemistry, 2014Co-Authors: Anna Zamora, Bibiana Juan, Antonio J. TrujilloAbstract:The aim of the present study was to evaluate the effects of using ultra-high pressure homogenisation (UHPH) on the composition and biochemistry of starter-free Fresh Cheeses and to monitor their evolution during cold storage as an alternative to conventional treatments applied in the production of Fresh cheese such as conventional pasteurisation and homogenisation-pasteurisation. Although both homogenisation treatments increased cheese moisture content, Cheeses from UHPH-treated milk showed lower moisture loss during storage than those from conventionally homogenised-pasteurised milk. Lipolysis and proteolysis levels in Cheeses from UHPH-treated milk were lower than those from conventionally treated milk samples. Although, oxidation was found to be the major drawback, in general terms, high quality starter-free Fresh Cheeses were obtained from UHPH-treated milk.
