Effect of high-pressure processing on the characteristics of cheese made from ultrafiltered milk: Influence of the kind of rennet

Abstract

Abstract High pressure processing (HPP) can reduce proteolysis and extend the shelf life of cheese products. This study evaluated the physicochemical, rheological, microbiological, and microstructural characteristics of HP-processed cheese made from ultrafiltered milk (UF-cheese). UF-cheeses were manufactured with recombinant chymosin (RC) or bovine rennet (BR), processed at 600 MPa/5 min/25 °C, and stored at 7 °C for up to 56 days. HPP did not affect color parameters. Both UF-cheeses (made with RC or BR) showed a significant increase in syneresis over time. Regarding texture, HPP yielded firmer cheeses. After 1 day of storage, HP-processed cheeses made with RC and BR had a reduction of 42.8 and 52.5% in proteolysis, respectively, in comparison with the controls. Moreover, HPP promoted a reduction in psychrotrophic count. HPP is a promising technology for the production of fresh UF-cheese, as it reduces proteolysis and extends product shelf life. Industrial relevance HPP is an interesting technology for the processing of fresh UF-cheese. HP process yielded firmer cheeses, caused no significant changes in color and promoted a reduction in psychrotrophic count. Additionally, the proteolysis reduction of the UF-cheese by HPP may maintain the characteristics of fresh cheeses and extend product shelf life. Therefore, the HP processing of UF-cheese can improve its market in the dairy industry to obtain fresh UF-cheese with excellent quality and an extended shelf-life.