Benefits and effectiveness of high pressure processing on cheese: a ricotta case study
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Roberta Stefanini
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Anna Ronzano
Abstract
Today High Pressure Processing (HPP) is receiving interest thanks to its ability to stabilize foods preserving nutritional and sensorial characteristics. This work applies HPP on nutrient ricottas created in the Parmigiano Reggiano area and demonstrates not only its benefits, but also disadvantages, testing different pressures and packaging. Moreover, the ability of HPP to prolong the lag phase and reduce the maximum growth rate of bacteria is illustrated with a mathematical model. Results show the influence of HPP parameters on microbial growth, volatile organic compounds, syneresis, softness and colour, and demonstrate that not all packaging are suitable for the treatment. Obtained data highlight the effectiveness of HPP, which results the best stabilization method to sell safe and nutritive ricottas on the market with a long shelf life. Of course, the work can be a starting point for food companies who want to test an innovative and promising non-thermal technology.
Funding source: Parma E-LAB- European Social Fund (ESF)
Award Identifier / Grant number: DGR n. 868 of 05.31.2019
Acknowledgement
The authors thank HPP Italia, in particular Michele Morbarigazzi, for the collaboration: this work sets the stage for “EcoHPP -Study and application of high pressure treatment on innovative eco-sustainable packaging to guarantee safety, quality and extended shelf life to food products” – Parma E-LAB- European Social Fund (ESF) issued by DGR n. 868 of 05.31.2019. Moreover, authors thank for the collaboration the Operation Team of the Regional Rural Development Program 2014–2020 – Project “Milk beef in the Parmigiano Reggiano area: innovation and tradition for sustainable breeding and quality products”, in particular Fabio Coloretti from the University of Bologna who carried out the microbiological analyses.
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Author contributions: All the authors have accepted responsibility for the entire content of this submitted manuscript and approved submission.
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Research funding: This work was funded by Parma E-LAB - European Social Fund (ESF) (DGR n. 868 of 05.31.2019).
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Conflict of interest statement: The authors declare no conflicts of interest regarding this article.
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Articles in the same Issue
- Frontmatter
- Editorial
- Special issue “Selected papers from the International Food Operations & Processing Simulation Workshop – sixth edition”
- Articles
- Data-based prediction of microbial contamination in herbs and identification of optimal harvest parameters
- Are consumers aware of products’ environmental impacts? Different results between life cycle assessment data and consumers’ opinions: the case study of organic Parmigiano Reggiano and its packaging
- Benefits and effectiveness of high pressure processing on cheese: a ricotta case study
- Simulation of different reordering policies for optimizing the inventory of perishable food: an Italian case study
- The vehicle routing problem in the dairy sector: a case study
Articles in the same Issue
- Frontmatter
- Editorial
- Special issue “Selected papers from the International Food Operations & Processing Simulation Workshop – sixth edition”
- Articles
- Data-based prediction of microbial contamination in herbs and identification of optimal harvest parameters
- Are consumers aware of products’ environmental impacts? Different results between life cycle assessment data and consumers’ opinions: the case study of organic Parmigiano Reggiano and its packaging
- Benefits and effectiveness of high pressure processing on cheese: a ricotta case study
- Simulation of different reordering policies for optimizing the inventory of perishable food: an Italian case study
- The vehicle routing problem in the dairy sector: a case study
