Peynir Teknolojisinde Yüksek Basınç Uygulamaları

Yüksek basınç uygulaması, ısıl işlemin aksine gıdaların yapısında istenmeyen değişiklikler meydana getirmeden ürünün mikrobiyolojik açıdan güvenliğini sağlayabilen ve bunu sağlarken de üründe duyusal ve tekstürel özellikler ile besleyici değere zarar vermeyen bir gıda muhafaza yöntemidir. Peynir teknolojisinde yüksek basınç uygulaması ya peynir sütüne ya da peynir üretildikten sonra hemen veya olgunlaşma sırasında olmak üzere iki farklı şekilde uygulanmaktadır. Bu nedenle peynir sütüne yüksek basınç uygulanmış peynirler ile doğrudan peynire yüksek basınç uygulanmış peynirlerin özellikleri değişebilmektedir. Bu derlemede, yüksek basınç uygulamasının peynirlere olan etkisi ele alınmıştır.

High Pressure Applications in Cheese Technology

The application of high pressure, in contrast to thermal treatment, has been used for the microbial safety of food products without causing any undesirable change on their structure. It is a food preservation method that doesn't damage on sensory, nutritional and texture properties of food products. There are two different methods of high pressure processing application in cheese technology: (1) directly to milk or (2) directly and/or during aging after cheesemaking. Therefore, the application of high pressure either directly to milk or to cheeses during aging may change cheese properties. In this study, the effect of high pressure application on cheese properties is reviewed.

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