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Asian Journal of Dairy and Food Research, volume 33 issue 4 (december 2014) : 239-245

HIGH PRESSURE TECHNOLOGY FOR CHEESE PROCESSING- A REVIEW

S.S. Chopde*, M. A. Deshmukh, S. D. Kalyankar, S. P. Changade
1College of Dairy Technology, Udgir- 413 517, India
Cite article:- Chopde* S.S., Deshmukh A. M., Kalyankar D. S., Changade P. S. (2024). HIGH PRESSURE TECHNOLOGY FOR CHEESE PROCESSING- A REVIEW. Asian Journal of Dairy and Food Research. 33(4): 239-245. doi: 10.5958/0976-0563.2014.00610.1.

ABSTRACT

High Pressure Processing (HPP) has potential to produce a microbiological safe food and to modify the functional properties of proteins, polysaccharides and alter biochemical reactions without significantly affecting the nutritional and sensory properties of food. These features have made the HPP technology, commercially attractive and have drawn the research interests worldwide. Attention in HPP applications on milk and dairy products has recently increased. In cheese manufacturing, the application of HPP technology was initially focused on making cheese from pressure treated milk, microorganism inactivation, reduced rennet coagulation time (RCT) and increased cheese yield. Recently, studies were also conducted on the effect of high pressure (HP) on cheese preservation and ripening. Present paper highlights the research findings of studies conducted on application of HPP in cheese processing.

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