The Effect of High Pressure on Microorganisms and Enzymes of Ripening Cheeses

摘要

Among the modern technologies in the food industry, the most important are those involving non-thermal treatment of a product (Merthens & Knorr, 1992). The application of high pressure ranging from 100 to 1000 MPa, is one of the most promising methods for the food treatment and preservation at room temperature (Cheftel, 1992; Mertens, 1993).