naa a22 4500 510727263 CHVBK 20180411082940.0 cr unu---uuuuu 180411e20131101xx s 000 0 eng 10.1007/s11947-012-0955-x doi (NATIONALLICENCE)springer-10.1007/s11947-012-0955-x Microstructural, Textural and Colour Characteristics During Ripening of Hispánico Cheese Made Using High-Pressure-Treated Ovine Milk Curd [Elektronische Daten] [A. Picon, R. Alonso, K. van Wely, M. Nuñez] High-pressure (HP) treatment of curd at low temperatures, on top of efficiently reducing microbial loads while maintaining most of the enzymatic activity, can be useful to overcome the seasonal shortage in ovine milk production. In this work, raw ovine milk curds were subjected to a wide range of HP treatments and, after frozen storage, used in the manufacture of Hispánico cheese. Confocal scanning laser microscopy of HP-treated curds showed increasing denser and more compact protein networks with the pressure applied. Although no differences in overall porosity were recorded between HP-treated and non-pressurised curds, HP treatment lowered pore number and modified pore size and shape. Whereas confocal scanning laser microscopy of control cheese showed open structures with numerous and irregular cavities, additional highly compact protein network areas could be observed in experimental cheeses micrographs. These differences trailed off with time and were no longer observed after 60days of ripening. Experimental cheeses had significantly lower dry matter values than control cheese, and higher proteolytic indexes. Their texture was less firm than that of control cheese throughout the whole ripening period, requiring less force to be broken and deformed. Experimental cheeses showed lower lightness values than control cheese after 30days of ripening, but no differences were found after 60days. Our results indicate that frozen storage of HP-treated curds from ovine milk is a viable option for the production of Hispánico cheese. Springer Science+Business Media, LLC, 2012 Microstructure nationallicence Texture nationallicence High-pressure-treated curd nationallicence Hispánico cheese nationallicence Colour nationallicence Picon A. Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Carretera de La Coruña Km 7, 28040, Madrid, Spain aut Alonso R. Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Carretera de La Coruña Km 7, 28040, Madrid, Spain aut van Wely K. Lab 411, Centro Nacional de Biotecnología — CSIC, Darwin 3, Campus de Cantoblanco, 28049, Madrid, Spain aut Nuñez M. Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Carretera de La Coruña Km 7, 28040, Madrid, Spain aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/11(2013-11-01), 3056-3067 1935-5130 6:11<3056 2013 6 11947 https://doi.org/10.1007/s11947-012-0955-x text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0955-x text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Picon A. Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Carretera de La Coruña Km 7, 28040, Madrid, Spain aut NATIONALLICENCE 700 1- Alonso R. Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Carretera de La Coruña Km 7, 28040, Madrid, Spain aut NATIONALLICENCE 700 1- van Wely K. Lab 411, Centro Nacional de Biotecnología — CSIC, Darwin 3, Campus de Cantoblanco, 28049, Madrid, Spain aut NATIONALLICENCE 700 1- Nuñez M. Departamento de Tecnología de Alimentos, Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA), Carretera de La Coruña Km 7, 28040, Madrid, Spain aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/11(2013-11-01), 3056-3067 1935-5130 6:11<3056 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer