{"product_id":"high-pressure-processing-von-charles-okpala","title":"High Pressure Processing","description":"\u003cp\u003eThe quest to attain Industrial scale of a  high-pressure (HP) treated fresh cheese necessitated  the present study. HP treatment was applied on  rennet-coagulated soft Scottish cheese and its  effects on the microbiological quality and  physico-chemical properties were investigated. HP  treatment influenced significantly the colour, fat,  moisture, lipid oxidation, hardness, and adhesiveness  of the fresh cheese. Moisture released from the HP  treated fresh cheese showed the potential to carry  along other molecular constituents such as fractions  of protein under suitable conditions of pressure.  Microbiological quality of HP treated fresh cheese  was examined in terms of shelf-life and HP¿s  influence on microbial population compared to  non-treated cheese. Estimated shelf life of 17 days  was extended to 31 days at highest   pressures due to significant bacterial count  reductions obtained.Gram-positive cocci and rods as  well as Gram-negative rods were obtained during   spoilage period of the fresh cheese whereas pressures  up to 291 MPa resulted in sufficient bacterial  inactivation to influence its recovery.\u003c\/p\u003e\u003cdiv class=\"aw-variant-hidden-subtitle-div\" id=\"aw-variant-subtitle-9783838377353\"\u003e\u003ch3\u003eof Fresh Cheese\u003c\/h3\u003e\u003c\/div\u003e","brand":"Autorenwelt Shop","offers":[{"title":"Softcover - 9783838377353","offer_id":39482522173533,"sku":"9783838377353","price":49.0,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0940\/0622\/files\/8fd0aee1-7828-4c52-97af-a51b0e6fd8ac.jpg?v=1773383297","url":"https:\/\/shop.autorenwelt.de\/en\/products\/high-pressure-processing-von-charles-okpala","provider":"Autorenwelt Shop","version":"1.0","type":"link"}