Review

Effects of high-pressure processing (HPP) on the microbiological, physico-chemical and sensory properties of fresh cheeses: A review

Charles O. R. Okpala¹*, John R. Piggott¹ and Carl J. Schaschke²

¹Centre for Food Quality, Strathclyde Institute of Pharmacy and Biomedical Sciences, University of Strathclyde, 204 George Street, Glasgow G1 1XW, Scotland, UK.

²Department of Chemical and Process Engineering, University of Strathclyde, 75 Montrose Street, Glasgow G1 1XJ, Scotland, UK.

*Corresponding author. E-mail: charlesokpala@gmail.com.

Tel: +44 (0) 798 213 0044.

Accepted 11 December, 2009

   Abstract

High pressure processing (HPP) is an increasingly popular food processing method that offers great potential within the food industry. The drive to use HPP is to provide minimally processed foods which are safe and have extended shelf-life that rival traditional methods of food processing. HPP is currently being applied to a wide variety of food products, although to date the dairy industry has received little attention. The present paper reviews the effects of HPP on fresh rennet- and acid-coagulated cheeses. In additional to modifying physicochemical and sensory characteristics, HPP is reported to inactivate certain micro-organisms typically found in cheeses. Pathogenic microorganisms such as Listeria monocytogenes and Escherichia coli which contaminate, spoil and limit the shelf-life of cheese can be controlled by HPP. HPP can also cause changes in milk rennet coagulation properties, produce a more continuous or homogeneous protein matrix in cheese, improve cheese structure, texture and yield, as well as reduce moisture content variations within fresh cheese blocks. Providing HPP can be operated economically, the use of pressure may be an attractive new method for the processing of cheese.

Key words: High pressure processing, fresh cheese, dairy, spoilage.