Cheese manufacturing plays an important role in milk industry. Diversity and properties of different cheese products continuously change depending on consumer demand. Differences in sensoral properties originate mainly from thermal processing techniques. Recent studies focus on non-thermal techniques due to deteriorative changes caused by thermal processing techniques. High hydrostatic pressure application is one of the most commonly used non-thermal processes. High hydrostatic pressure application is a technique where pressure of 100 to 1000MPa is applied onto solid or liquid food product with or without packing providing both safety and longer shelf-life. Pre-defined processing norms are required in milk processing due to the effects of temperature, pH and environmental factors. The most important advantages of high hydrostatic pressure application in cheese manufacturing are increase in cheese efficiency, shelf-life and cheese maturation due to oil cristallization during cold storage. The aim of the study is to give brief information from recent literature on fundamentals of high hydrostatic pressure applications in cheese making, system configuration, equipments and possible advantages and disadvantages of the application.
| Primary Language | tr |
|---|---|
| Subjects | Engineering, Mechanical |
| Journal Section | Food Engineering |
| Authors |
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| Dates |
Application Date
: December 19, 2017
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| Bibtex | @review { ksujes368605,
journal = {Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi},
issn = {},
eissn = {1309-1751},
address = {},
publisher = {Kahramanmaras Sutcu Imam University},
year = {2018},
volume = {21},
pages = {86 - 91},
doi = {10.17780/ksujes.368605},
title = {High Hydrostatic Pressure Applications in Cheese Manufacturing},
key = {cite},
author = {ÇINAR, İnci}
} |
| APA | ÇINAR, İ . (2018). High Hydrostatic Pressure Applications in Cheese Manufacturing. Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi , 21 (1) , 86-91 . DOI: 10.17780/ksujes.368605 |
| MLA | ÇINAR, İ . "High Hydrostatic Pressure Applications in Cheese Manufacturing". Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi 21 (2018 ): 86-91 <http://jes.ksu.edu.tr/en/issue/33456/368605> |
| Chicago | ÇINAR, İ . "High Hydrostatic Pressure Applications in Cheese Manufacturing". Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi 21 (2018 ): 86-91 |
| RIS | TY - JOUR T1 - High Hydrostatic Pressure Applications in Cheese Manufacturing AU - İnci ÇINAR Y1 - 2018 PY - 2018 N1 - doi: 10.17780/ksujes.368605 DO - 10.17780/ksujes.368605 T2 - Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi JF - Journal JO - JOR SP - 86 EP - 91 VL - 21 IS - 1 SN - -1309-1751 M3 - doi: 10.17780/ksujes.368605 UR - https://doi.org/10.17780/ksujes.368605 Y2 - 2018 ER - |
| EndNote | %0 Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi High Hydrostatic Pressure Applications in Cheese Manufacturing %A İnci ÇINAR %T High Hydrostatic Pressure Applications in Cheese Manufacturing %D 2018 %J Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi %P -1309-1751 %V 21 %N 1 %R doi: 10.17780/ksujes.368605 %U 10.17780/ksujes.368605 |
| ISNAD | ÇINAR, İnci . "High Hydrostatic Pressure Applications in Cheese Manufacturing". Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi 21 / 1 (March 2018): 86-91 . https://doi.org/10.17780/ksujes.368605 |
| AMA | ÇINAR İ . High Hydrostatic Pressure Applications in Cheese Manufacturing. KSU J. Eng. Sci.. 2018; 21(1): 86-91. |
| Vancouver | ÇINAR İ . High Hydrostatic Pressure Applications in Cheese Manufacturing. Kahramanmaraş Sütçü İmam Üniversitesi Mühendislik Bilimleri Dergisi. 2018; 21(1): 91-86. |