Publication Cover
High Pressure Research
An International Journal
Volume 19, 2000 - Issue 1-6
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Original Articles

Changes in chemical and microbiological characteristics of goat cheese made from raw, pasteurized or high-pressure-treated milk

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Pages 27-32 | Received 09 Sep 1999, Accepted 07 Dec 1999, Published online: 19 Aug 2006
 

Abstract

High-pressure treatment offers to the dairy industry a new technique for food preservation. Very little research is available on the use of high pressure and its potential for cheesemaking. The use of high-pressure treated milk to produce goat cheese has been studied. The effect of high pressure on the ripening process of goat cheese, including the microbiological quality of goat milk and cheese has been included.

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