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Proteolysis in cheddar-type cheese made from PEF (pulsed electric field) treated milk

Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan

Citation:   No Citation available.
Authors:   Li Juan Yu, Michael Ngadi

Raw milk cheeses have been found to possess unique flavor and texture characteristics not obtainable in cheeses from pasteurized milk. However, cheeses made from pasteurized milk are widespread, primarily for public health reasons. Pulsed electric field (PEF) as a non-thermal pasteurization method has shown ability to keep the flavor and natural characteristics of food samples intact, thus providing advantage over conventional heat processing. In this study PEF treatment was performed in a continuous treatment chamber, consisting of two parallel stainless steel electrodes separated by a 5 mm thick insulator. A 30 kV/cm pulse generator was used to deliver bi-polar wave electric field to milk sample. Pulse width was 2 s, pulse frequency was 2 Hz and up to 120 pulses were applied. Cheddar-type cheese curds were made from raw milk, pasteurized milk and PEF-treated milk and their proteolysis processes were compared using curd slurry under 30C. The profiles of water-soluble peptides were measured using an RP-HPLC system. Results indicated that PEF treated milk has similar proteolysis profiles with raw milk in terms of peptides composition. Thus it showed the potential of making high quality and safe cheeses by PEF treatment without sacrificing the natural characteristics of the cheeses.

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