Dairy Foods: Effect of High Pressure Homogenization on Microbial And Chemico-Physical Characteristics of Goat Cheeses

摘要

The objective of this work was to compare goat cheeses obtained from milk previously subjected to high pressure homogenization (1000 bar) with those produced from untreated milk and milk subjected to sanitization (61 deg.C; 20 min) or to pasteurization (72 deg.C; 15 s). The pressure homogenization treatment had both Direct and indirect effects on cheese characteristics And their evolution during ripening. The direct effects Were principally linked to the change in water- Binding capacity of proteins as shown also by the lower whey separation.