High pressures increase cheese yield. Emerging Food R&D Report | November 1, 2002 | COPYRIGHT 2002 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan.  All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information) Copyright

High pressure processing of the milk used to make cheese causes a denaturation of whey proteins that form disulfide bonds with casein micelles. Incorporating whey proteins into the casein matrix could increase the dry matter and water content of the final product. This would increase the cheese wet yield by at least 8%.

The objective of scientists at Washington State University was to determine the extent of the wet yield increase caused by high-pressure processing, and to see how it compares with raw and high-temperature/short-time (HTST) pasteurized milk. Cheddar ...

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