High-Pressure Treatment and Freezing of Raw Goat Milk Curd for Cheese Manufacture: Effects on Cheese Characteristics

High-pressure treatment of raw goat milk curd was investigated as an alternative to thermal treatment of milk in cheese manufacture, and curd freezing as a procedure to surmount the seasonality of goat milk production. Experimental cheeses were made by mixing (70:30) fresh cow milk curd with frozen...

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Bibliographic Details
Published in:	Food and bioprocess technology Vol. 6; no. 10; pp. 2820 - 2830
Main Authors:	Picon, Antonia, Alonso, Rocío, Gaya, Pilar, Nuñez, Manuel
Format:	Journal Article
Language:	English
Published:	Boston Springer US 01-10-2013 Springer Nature B.V
Subjects:	Agriculture Alcohols Amino acids Aminopeptidase Bacteria Biotechnology Cheese Chemistry Chemistry and Materials Science Chemistry/Food Science Coliforms Cow's milk Curd Dairy products Dry matter Esterase Esters Fatty acids Food Science Freezing Goats Gram-negative bacteria Heat treatment Milk Milk production Original Paper Pasteurization Pasteurized milk Pressure Proteolysis Retinal ganglion cells Seasonal variations Sensory evaluation Sensory properties Volatile compounds Frozen curd Goat milk Cheese Volatiles Flavor High pressure
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