Commercial application of high-pressure processing for increasing starter-free fresh cheese shelf-life

- The effect of HPP on increasing shelf-life of a starter-free fresh cheese was studied.
- An industrial application of HPP (500 MPa, 5 min) on a starter-free fresh cheese is presented.
- Pressurised cheese showed a shelf-life about 19-21 days.
- Colour and texture characteristics were significantly affected by HPP.
- HPP application did not affect the preference for pressurised cheese.

Different non-thermal technologies have been proposed to extend the shelf-life of solid food products, high-pressure processing (HPP) being one of the emerging technologies which has been most extensively studied. In this study, one of the first commercial industrial-scale applications of HPP on a starter-free fresh cheese, with the aim of increasing its shelf-life, is presented. The effect of 500 MPa (5 min, 16 °C) on physico-chemical, microbial, colour, microstructure, texture and sensorial characteristics of starter-free fresh cheeses during cold storage of 21 days was studied. The results showed that pressurised cheeses presented a shelf-life of about 19-21 days when stored at 4 °C, whereas control cheese became unsuitable for consumption on day 7-8. On the other hand, cheese treated at 500 MPa was firmer and more yellow than the untreated one. However, these changes, which were detected by instrumental and sensory analysis, did not affect the preference for pressurised cheese. These results may lead to practical applications of HPP in the food industry to produce microbiologically safe cheese with extended shelf-life and sensory quality.