Cheese Manufacture Assisted by High Pressure

References

• Hite , B.H. 1899 . The effect of pressure in the preservation of Milk . West Virginia Agricultural Experimental Station Bulletin. , 58 : 15 – 35 .
   Google Scholar
• Hite , B.H. , Giddings , N.J. and Weakly , C.E. 1914 . The effect of pressure on certain microorganisms encountered in the preservation of fruit and vegetables . West Virginia Agricultural Experimental Station Bulletin , 146 : 1 – 67 .
   Google Scholar
• Hoover , D.G. , Metrick , C. , Papineau , A.M. , Farkas , D.F. and Knorr , D. 1989 . Biological effects of high hydrostatic pressure on food microorganisms . Food Technology , 43 ( 3 ) : 99 – 107 . [CSA]
   Web of Science ®Google Scholar
• Knorr , D. 1993 . Effect of high hydrostatic pressure processes on food safety and quality . Food Technology , 47 : 156 – 161 . [CSA]
   Web of Science ®Google Scholar
• Vachon , J.F. , Kheadr , E.E. , Giasson , J. , Paquin , P. and Fliss , I. 2002 . Inactivation of foodborne pathogens in milk using hydrodynamic high pressure . Journal of Food Protection , 65 ( 2 ) : 345 – 352 . [INFOTRIEVE] [CSA]
   PubMed Web of Science ®Google Scholar
• Hayes , M.G. , Fox , P.F. and Kelly , A.L. 2005 . Potential applications of high pressure homogenisation in processing of liquid milk . Journal of Dairy Research , 72 : 25 – 33 . [INFOTRIEVE] [CROSSREF] [CSA]
   PubMed Web of Science ®Google Scholar
• Gaucheron , F. , Famelart , M.H. , Mariette , F. , Raulot , K. , Michel , F. and Le Graet , Y. 1997 . Combined effects of temperature and high-pressure treatments on physicochemical characteristics of skim milk . Food Chemistry , 59 ( 3 ) : 439 – 447 . [CROSSREF] [CSA]
   Web of Science ®Google Scholar
• Needs , E. , Stenning , R.A. , Gill , A.L. , Ferragut , V. and Rich , G.T. 2000 . High-pressure treatment of milk: effects on casein micelle structure and on enzymic coagulation . Journal of Dairy Research , 67 : 31 – 42 . [INFOTRIEVE] [CROSSREF] [CSA]
   PubMed Web of Science ®Google Scholar
• Law , A.J.R. , Leaver , J. , Felipe , X. , Ferragut , V. , Pla , R. and Guamis , B. 1998 . Comparison on the Effects of High Pressure and Thermal Treatments on the Casein Micelles in Goat’s Milk . Journal of Agricultural and Food Chemistry , 46 : 2523 – 2530 . [CROSSREF] [CSA]
   Web of Science ®Google Scholar
• Huppertz , T. , Kelly , A.L. and Fox , P.F. 2002 . Effects of high pressure on constituents and properties of milk . International Dairy Journal , 12 : 561 – 572 . [CROSSREF] [CSA]
   Web of Science ®Google Scholar
• Fox , P.F. and McSweeney , P.L.H. 1998 . Dairy Chemistry and Biochemistry , 347 – 378 . London : International Thomson Publishing .
   Google Scholar
• Knudsen , J.C. , Otte , J. , Olsen , K. and Skibsted , L.H. 2002 . Effect of high hydrostatic pressure on the conformation of β-lactoglobulin A as assessed by proteolytic peptide profiling . International Dairy Journal , 12 : 791 – 803 . [CROSSREF] [CSA]
   Web of Science ®Google Scholar
• Swaisgood , H.E. 1996 . “ Characteristics of Milk ” . In Food Chemistry , 3 , Edited by: Fennema , O. 841 – 848 . New York : Marcel Dekker .
   Google Scholar
• López-Fandiño , R. , Carrascosa , A.V. and Olano , A. 1996 . The Effects of High Pressure on Whey Protein Denaturation and Cheese-Making Properties of Raw Milk . Journal of Dairy Science , 79 ( 6 ) : 929 – 936 . [CSA]
   Web of Science ®Google Scholar
• López-Fandiño , R. and Olano , A. 1998 . Effects of High Pressures Combined with Moderate Temperatures on the Rennet Coagulations Properties of Milk . International Dairy Journal , 8 : 623 – 627 . [CROSSREF] [CSA]
   Web of Science ®Google Scholar
• Walker , M.K. , Farkas , D.F. , Anderson , S.R. and Meunier-Goddik , L. 2004 . Effects of high pressure processing at low temperature on the molecular structure and surface properties of β-lactoglobulin . Journal of Agricultural and Food Chemistry , 52 : 8230 – 8235 . [INFOTRIEVE] [CSA]
   PubMed Web of Science ®Google Scholar
• Ye , A. , Anema , S.G. and Singh , H. 2004 . High-pressure induced interactions between milk fat globule membrane proteins and skim milk proteins in whole milk . Journal of Dairy Science , 87 : 4013 – 4022 . [INFOTRIEVE] [CSA]
   PubMed Web of Science ®Google Scholar
• Gervilla , R. , Ferragut , V. and Guamis , B. 2001 . High Hydrostatic Pressure Effects on Color and Milk-Fat Globule of Ewe’s Milk . Journal of Food Science , 66 ( 6 ) : 880 – 885 . [CSA]
   Web of Science ®Google Scholar
• Huppertz , T. , Fox , P.F. and Kelly , A.L. 2003 . High pressure-induced changes in the creaming properties of bovine milk . Innovative Food Science and Emerging Technologies , 4 : 349 – 359 . [CROSSREF] [CSA]
   Google Scholar
• Mussa , D.M. and Ramaswamy , H.S. 1997 . Ultra high pressure pasteurization of milk: kinetics of microbial destruction and changes in physico-chemical characteristics . Lebensmittel Wissenschaft und Technologie , 30 ( 6 ) : 551 – 557 . [CROSSREF] [CSA]
   Google Scholar
• Lechowich , R.V. 1993 . Food safety implications of high hydrostatic pressure as a food processing method . Food Technology , 47 ( 6 ) : 170 – 172 . [CSA]
   Web of Science ®Google Scholar
• Alpas , H. , Kalchayanand , N. , Bozoglu , F. and Ray , B. 2000 . Interactions of high hydrostatic pressure pressurization temperature and pH on death and injury of pressure-resistant and pressure-sensitive strains of foodborne pathogens . International Journal of Food Microbiology. , 60 : 33 – 42 . [CROSSREF] [CSA]
   PubMed Web of Science ®Google Scholar
• Ludwig , H. and Schreck , C. 1996 . “ The inactivation of vegetative bacteria by pressure ” . In High Pressure Research in the Biosciences and Biotechnology , Edited by: Heremans , K. Belgium for clarity : Leuven University Press .
   Google Scholar
• Palou , E. , López-Malo , A. , Barbosa-Cánovas , G.V. , Welti-Chanes , J. and Swanson , B.G. 1998 . Oscillatory high hydrostatic pressure inactivation of Zygosaccharomyces bailii . Journal of Food Protection , 61 ( 9 ) : 1213 – 1215 . [INFOTRIEVE] [CSA]
   PubMed Web of Science ®Google Scholar
• Hayert , M. , Perrier-Cornet , J.M. and Gervais , P. 1996 . “ Why do yeasts die under pressure? ” . In High Pressure Research on the Biosciences and Biotechnology , Edited by: Heremans , K. Belgium : Leuven University Press .
   Google Scholar
• Patterson , M.F. , Quin , M. , Simpson , R. and Gilmour , A. 1995 . Sensitivity of vegetative pathogens to high hydrostatic pressure treatment in phosphate-buffered saline and foods . Journal of Food Protection , 58 ( 5 ) : 524 – 529 . [CSA]
   Web of Science ®Google Scholar
• Dogan , C. and Erkmen , O. 2004 . High pressure inactivation kinetics of Listeria monocytogenes inactivation in broth, milk, and peach and orange juices . Journal of Food Engineering. , 62 : 47 – 52 . [CROSSREF] [CSA]
   Web of Science ®Google Scholar
• Gervilla , R. , Mor-Mur , M. , Ferragut , V. and Guamis , B. 1999 . Kinetics of destruction of Escherichia coli and Pseudomonas fluorescens inoculated in ewe’s milk by high hydrostatic pressure . Food Microbiology , 16 : 173 – 184 . [CROSSREF] [CSA]
   Web of Science ®Google Scholar
• Gervilla , R. , Ferragut , V. and Guamis , B. 2000 . High Pressure Inactivation of Microorganisms Inoculated into Ovine Milk of Different Fat Contents . Journal of Dairy Science , 83 : 674 – 682 . [INFOTRIEVE] [CSA]
   PubMed Web of Science ®Google Scholar
• Chen , H. , Joerger , R.D. , Kingsley , D.H. and Hoover , D.G. 2004 . Pressure Inactivation Kinetics of Phage λ cl 857 . Journal of Food Protection , 67 ( 3 ) : 505 – 511 . [INFOTRIEVE] [CSA]
   PubMed Web of Science ®Google Scholar
• Hauben , K.J.A. , Wuytack , E.Y. , Soontjens , C.C.F. and Michiels , C.W. 1996 . High-pressure transient sensitization of Escherichia coli to lysozyme and nisin by disruption of outer-membrane permeability . Journal of Food Protection , 59 : 350 – 355 . [CSA]
   PubMed Web of Science ®Google Scholar
• Ter Steeg , P. , Hellemons , J.C. and Kok , A.E. 1999 . Synergistic actions of nisin, sublethal ultrahigh pressure and reduced temperature on bacteria and yeast . Applied and Environmental Microbiology , 65 ( 9 ) : 4148 – 4154 . [INFOTRIEVE] [CSA]
   PubMed Web of Science ®Google Scholar
• Kalchayanand , N. , Sikes , A. , Dunne , C.P. and Ray , B. 1994 . Hydrostatic pressure and electroporation have increased bactericidal efficiency in combination with bacteriocins . Applied and Environmental Microbiology , 60 : 4174 – 4177 . [INFOTRIEVE] [CSA]
   PubMed Web of Science ®Google Scholar
• García-Graells , C. , Valckx , C. and Michiels , C.W. 2000 . Inactivation of Escherichia coli and Listeria innocua in milk by combined treatment with high hydrostatic pressure and the lactoperoxidase system . Applied and Environmental Microbiology. , 66 ( 10 ) : 4173 – 4179 . [CROSSREF] [CSA]
   PubMed Web of Science ®Google Scholar
• García-Graells , C. , Van Opstal , I. , Vanmuysen , S.C.M. and Michiels , C.W. 2003 . The lactoperoxidase system increases efficacy of high-pressure inactivation of foodborne bacteria . International Journal of Food Microbiology , 81 : 211 – 221 . [CROSSREF] [CSA]
   PubMed Web of Science ®Google Scholar
• Masschalck , B. , Deckers , D. and Michiels , C.W. 2003 . Sensitization of outer-membrane mutants of Salmonella Typhimurium and Pseudomonas aeruginosa to antimicrobial peptides under high pressure . Journal of Food Protection , 66 ( 8 ) : 1360 – 1367 . [INFOTRIEVE] [CSA]
   PubMed Web of Science ®Google Scholar
• Huppertz , T. , Fox , P.F. and Kelly , A.L. 2004 . Effects of high pressure treatment of the yield of cheese curd from bovine milk . Innovative Food Science and Emerging Technologies , 5 : 1 – 8 . [CROSSREF] [CSA]
   Google Scholar
• López-Fandiño , R. , Ramos , M. and Olano , A. 1997 . Rennet coagulation of milk subjected to high pressures . Journal of Agricultural and Food Chemistry , 45 : 3233 – 3237 . [CROSSREF] [CSA]
   Web of Science ®Google Scholar
• Zobrist , M.R. , Huppertz , T. , Uniacke , T. , Fox , P.F. and Kelly , A.L. 2005 . High pressure induced changes in the rennet coagulation properties of bovine milk . International Dairy Journal , 13 : 655 – 662 . [CROSSREF] [CSA]
   Google Scholar
• Desobry-Banon , S. , Richard , F. and Hardy , J. 1994 . Study of acid and rennet coagulation of high pressurized milk . Journal of Dairy Science. , 77 : 3267 – 3274 . [CSA]
   Web of Science ®Google Scholar
• Drake , M.A. , Harrison , S.L. , Asplund , M. , Barbosa-Cánovas , G.V. and Swanson , B.G. 1997 . High pressure treatment of milk and effects on microbiological and sensory quality of cheddar cheese . Journal of Food Science , 62 ( 4 ) : 843 – 845 . 860[CSA]
   Web of Science ®Google Scholar
• Trujillo , A.J. , Royo , C. , Guamis , B. and Ferragut , V. 1999 . Influence of pressurization on goat milk and cheese composition and yield . Milchwissenschaft , 54 ( 4 ) : 197 – 199 . [CSA]
   Web of Science ®Google Scholar
• Buffa , M. , Guamis , B. , Pavia , M. and Trujillo , A.J. 2001 . Lipolysis in cheese made from raw, pasteurized or high-pressure-treated goat’s milk . International Dairy Journal. , 11 : 175 – 179 . [CROSSREF] [CSA]
   Web of Science ®Google Scholar
• Pandey , P.K. and Ramaswamy , H.S. 2004 . Effect of high pressure treatment of milk on lipase and γ-glutamyl transferase activity . Journal of Food Biochemistry , 28 : 449 – 462 . [CROSSREF] [CSA]
   Web of Science ®Google Scholar
• Novella-Rodríguez , S. , Veciana-Noguéz , M.T. , Saldo , J. and Vidal-Carou , M.C. 2002 . Effects of High Hydrostatic Pressure Treatments on Biogenic Amine Contents in Goat Cheeses during Ripening . Journal of Agricultural and Food Chemistry , 50 : 7288 – 7292 . [CROSSREF] [CSA]
   PubMed Web of Science ®Google Scholar
• Wallace , J.M. and Fox , P.F. 1997 . Effect of adding free amino acids to Cheddar cheese curd on proteolysis, flavour and texture development . International Dairy Journal , 7 : 157 – 167 . [CROSSREF] [CSA]
   Web of Science ®Google Scholar
• Saldo , J. , Sendra , E. and Guamis , B. 2000 . High hydrostatic pressure for accelerating ripening of goat’s milk cheese.Proteolysis and texture . Journal of Food Science , 65 ( 4 ) : 636 – 640 . [CSA]
   Web of Science ®Google Scholar
• Messens , W. , Estepar-García , J. , Dewettinck , K. and Huyghebaert , A. 1999 . Proteolysis of high-pressured-treated Gouda cheese . International Dairy Journal , 9 : 775 – 778 . [CROSSREF] [CSA]
   Web of Science ®Google Scholar
• Trujillo , A.J. , Capellas , M. , Buffa , M. , Royo , C. , Gervilla , R. , Filipe , X. , Sendra , E. , Saldo , J. , Ferragut , V. and Guamis , B. 2000 . Application of high-pressure treatment for cheese production . Food Research International , 33 : 311 – 316 . [CROSSREF] [CSA]
   Web of Science ®Google Scholar
• 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 . [CROSSREF] [CSA]
   Web of Science ®Google Scholar
• O’Reilly , C.E. , O’Connor , P.M. , Murphy , P.M. , Kelly , A.L. and Beresford , T.P. 2002 . Effects of high-pressure treatment on viability and autolysis of starter bacteria and proteolysis in Cheddar cheese . International Dairy Journal , 12 : 915 – 922 . [CROSSREF] [CSA]
   Web of Science ®Google Scholar
• Messens , W. , Foubert , I. , Dewettinck , K. and Huyghebaert , A. 2000 . Proteolysis of a high-pressure-treated smear-ripened cheese . Milchwissenschaft , 55 ( 6 ) : 328 – 332 . [CSA]
   Web of Science ®Google Scholar
• Yokoyama , H. , Sawamura , N. and Motobayashi , N. 1992 . Method for accelerating cheese ripening . European Patent Application , 469 857(0), A1[CSA]
   Google Scholar
• O’Reilly , C.E. , O’Connor , P.M. , Murphy , P.M. , Kelly , A.L. and Beresford , T.P. 2000 . The effect of exposure to pressure of 50 MPa on Cheddar cheese ripening . Innovative Food Science and Emerging Technologies , 1 ( 2 ) : 109 – 117 . [CROSSREF] [CSA]
   Google Scholar
• Kolakowski , P. , Reps , A. and Babuchowski , A. 1998 . Characteristics of pressurized ripened cheeses . Polish Journal of Food and Nutrition Sciences , 7 ( 3 ) : 473 – 482 . [CSA]
   Google Scholar
• Reps , A. , Kolakowski , P. and Dajnowiec , F. 1998 . The effect of high pressure on microorganisms and enzymes of ripening cheeses , Edited by: Isaacs , N.S. 265 – 270 . Cambridge , , U.K. : The Royal Society of Chemistry .
   Google Scholar
• Johnston , D.E. and Darcy , P.C. 2000 . The effects of high pressure treatment on immature Mozzarella cheese . Milchwissenschaft , 47 ( 12 ) : 760 – 763 . [CSA]
   Google Scholar
• Saldo , J. , McSweeney , P.L.H. , Sendra , E. , Kelly , A.L. and Guamis , B. 2002 . Proteolysis in caprine milk cheese treated by high pressure to accelerate cheese ripening . International Dairy Journal , 12 : 35 – 44 . [CROSSREF] [CSA]
   Web of Science ®Google Scholar
• O’Reilly , C.E. , Kelly , A.L. , Oliveira , J.C. , Murphy , P.M. , Auty , M.A.E. and Beresford , T.P. 2003 . Effect of varying high pressure treatment conditions on acceleration of ripening of cheddar cheese . Innovative Food Science and Emerging Technologies , 4 : 277 – 284 . [CROSSREF] [CSA]
   Google Scholar
• Saldo , J. , Fernández , A. , Sendra , E. , Butz , P. , Tauscher , B. and Guamis , B. 2003 . High pressure treatment decelerates the lipolysis in a caprine cheese . Food Research International , 36 : 1061 – 1068 . [CROSSREF] [CSA]
   Web of Science ®Google Scholar
• Wick , C. , Nienabert , U. , Anggraeni , O. , Shellhammer , T. and Courtney , P.D. 2004 . Texture, proteolysis and viable lactic acid bacteria in commercial Cheddar cheeses treated with high pressure . Journal of Dairy Research , 71 : 107 – 115 . [INFOTRIEVE] [CROSSREF] [CSA]
   PubMed Web of Science ®Google Scholar
• Trujillo , A.J. , Capellas , M. , Saldo , J , Gervilla , R. and Guamis , B. 2002 . Applications of high-hydrostatic pressure on milk and dairy products: a review . Innovative Food Science and Emerging Technologies , 3 ( 4 ) : 295 – 307 . [CROSSREF] [CSA]
   Google Scholar
• Malone , A.S. , Wick , C. , Shellhammer , T.H. and Courtney , P.D. 2003 . High pressure effects on proteolytic and glycolitic enzymes involved in cheese manufacturing . Journal of Dairy Science , 86 : 1139 – 1146 . [INFOTRIEVE] [CSA]
   PubMed Web of Science ®Google Scholar
• Morris , H.A. , Guinee , T.P. and Fox , P.F. 1985 . Salt diffusion in Cheddar cheese . Journal of Dairy Science , 68 : 1851 – 1858 . [CSA]
   Web of Science ®Google Scholar
• Buffa , M. , Guamis , B. , Saldo , J. and Trujillo , A.J. 2004 . Changes in organic acids during ripening of cheeses made from raw, pasteurized or high pressure treated goats’ milk . Lebensmittel Wissenschaft und Technologie , 37 : 247 – 253 . [CROSSREF] [CSA]
   Google Scholar
• Messens , W. , Dewettincl , K. and Huyghebaert , A. 1999 . Transport of sodium chloride and water in Gouda cheese as affected by high-pressure brining . International Dairy Journal , 9 : 569 – 576 . [CROSSREF] [CSA]
   Web of Science ®Google Scholar
• Pavia , M. , Trujillo , A.J. , Guamis , B. and Ferragut , V. 2000 . Effectiveness of High-Pressure Brining of Manchego-type Cheese . Lebensmittel Wissenschaft und Technologie , 33 : 401 – 403 . [CROSSREF] [CSA]
   Google Scholar
• Messens , W. , Dewettinck , K. , Van Camp , J. and Huyghebaert , A. 1998 . High Pressure Brinning of Gouda Cheese and its Effect on the Cheese Serum . Lebensmittle Wissenschaft und Technologie , 31 : 552 – 558 . [CROSSREF] [CSA]
   Google Scholar
• Paquin , P. 1999 . Technological properties of high pressure homogenizers: The effect of fat globules, milk proteins and polysaccharides . International Dairy Journal , 9 : 329 – 335 . [CROSSREF] [CSA]
   Web of Science ®Google Scholar
• Wuytack , E.Y. , Diels , A.M.J. and Michiels , C.W. 2002 . International Journal of Food Microbiology , 77 : 205 – 212 . [INFOTRIEVE] [CROSSREF] [CSA]
   PubMed Web of Science ®Google Scholar
• Kheadr , E.E. , Vachon , J.F. , Paquin , P. and Fliss , I. 2002 . Effect of dynamic high pressure on microbiological, rheological and microstructural quality of Cheddar cheese . International Dairy Journal , 12 : 435 – 446 . [CROSSREF] [CSA]
   Web of Science ®Google Scholar
• San Martín , M.F. , Barbosa-Cánovas , G.V. and Swanson , B.G. 2002 . Food Processing by High Hydrostatic Pressure . Critical Reviews in Food Science and Nutrition , 42 ( 6 ) : 627 – 642 . [CSA]
   PubMed Web of Science ®Google Scholar