Reduction of ripening time of reggianito cheese by applying high hydrostatic pressure (HHP): effect on texture parameters.

COSTABEL LUCIANA; VAUDAGNA SERGIO R.; SANOW CLAUDIO; HYNES ERICA; CUATRIN ALEJANDRA; BARRIO YANINA; AUDERO GABRIELA

Foz de Iguacu

Congreso; XVI World Congress on Food Science and Technology (IUFoST).; 2012

IUFoST-ALACCTA

HHP treatment was proposed for reducing the ripening time of cheeses. Several characteristics of cheese ripening are changed by HHP, including proteolysis rate and composition, sensory attributes and texture of cheeses. The aim of this study was to study the effect of HHP treatment on Reggianito cheese texture. Cheeses were pressurized at 100 or 400MPa and 20ºC for 5 or 10min one day after cheese manufacture. Control cheeses (unpressurised) were included in the study. All cheeses were ripened at 12ºC and were analyzed at 1, 45 or 90 days applying TPA and Uniaxial Compression Test. All cheeses had a significant increase (p