Effect of high pressure on mesophilic starters for cheesemaking

摘要

In the experiment, the effect of pressurization on the survival as well as acidifying and proteolytic activity of mesophilic commercial starters used for cheesemaking was studied. The samples were exposed to a single and a double (after 24 h) pressurization in the range of 200-800 MPa, for 15 minutes, at 20℃. Analyses were performed immediately after the processing as well as after 1, 2, and 3 weeks of storage at 4 ℃. A double processing at 600 and 800 MPa caused an irreversible reduction in the number of microorganisms, inhibited the process of milk acidification but preserved approximately 20% of the initial proteolytic activity of the bacterial enzymes.