Document Detail

High-pressure processing inactivates Listeria innocua yet compromises Queso Fresco crumbling properties.
MedLine Citation:
PMID:  22916889     Owner:  NLM     Status:  In-Data-Review    
The objective of this study was to determine the effectiveness of high-pressure processing to inactivate Listeria innocua (a Listeria monocytogenes surrogate) in Queso Fresco, and to study the effects of the high-pressure treatment on cheese-crumbling properties. Queso Fresco was made with pasteurized, homogenized milk, lactic acid bacterial starter culture, chymosin, and flake salt. Cheeses were pressed (0.1MPa) for 1h before crumbling and inoculation with a cocktail of 3 strains of L. innocua, and then pressed for 12h (0.1MPa). High-pressure processing treatments of sliced cheese rounds included pressure from 400 to 600MPa for 1 to 25min. Cheese sample temperatures, initially approximately 21°C, increased during pressurization and decreased gradually during the holding time. The highest temperature increase was to 23.6°C at 600MPa. Greater than 5-log reductions occurred at set-point pressures of 500, 550, or 600MPa when held for at least 15, 3, or 1min, respectively. However, because inactivation was neither complete nor permanent and crumbling properties were not maintained under the conditions tested in this study, high-pressure processing is not recommended for Queso Fresco applications.
J Hnosko; M F San-Martin Gonzalez; S Clark
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Journal of dairy science     Volume:  95     ISSN:  1525-3198     ISO Abbreviation:  J. Dairy Sci.     Publication Date:  2012 Sep 
Date Detail:
Created Date:  2012-08-24     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  2985126R     Medline TA:  J Dairy Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  4851-62     Citation Subset:  IM    
Copyright Information:
Copyright © 2012 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
Food Processing Center, University of Nebraska, Lincoln 68583.
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