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Article

The Effect of High-Intensity Ultrasound on the Physicochemical and Microbiological Properties of Mexican Panela Cheese

1
Faculty of Animal Science and Ecology, Autonomous University of Chihuahua, Perif. Francisco R. Almada km 1, Chihuahua, Chih 31453, Mexico
2
National Council of Science and Technology, Av. Insurgentes Sur 1582, Col. Crédito Constructor, Del. Benito Juárez, Ciudad de México 03940, Mexico
*
Authors to whom correspondence should be addressed.
Foods 2020, 9(3), 313; https://doi.org/10.3390/foods9030313
Received: 30 January 2020 / Revised: 2 March 2020 / Accepted: 3 March 2020 / Published: 9 March 2020
High-intensity ultrasound could be an alternative to pasteurization for cheeses made with fresh raw milk, the properties of which must be preserved as part of their intangible cultural heritage, such as Panela cheese in Mexico. This research aimed to study the effect of the amplitude (50% and 100%) and application time (0, 5, and 10 min) of ultrasound treatment of fresh raw milk, on the yield and microbiological and physicochemical qualities of Panela cheese after 24 h of storage at 4 °C. The yield was increased to 24.29% with 10 min of ultrasonication, although the amount of exudate was higher in the ultrasonic product than in the control (20.33%). As the ultrasonication time increased, the yellowness (b*) increased significantly, while the hue angle decreased (with values close to 90°), resulting in evident yellow tones in cheeses made with milk treated for 10 min. The pH significantly increased from 6.6 to 6.74 with 5 min of ultrasound, but decreased to 6.37 with 10 min of ultrasonication. Although no significant differences were found in fat content, the protein significantly increased with 5 min of sonication, but it decreased markedly when ultrasound was applied for 10 min. Ultrasound treatment with amplitudes of 50% effectively decreased the counts of coliform bacteria regardless of ultrasonication time. However, the mesophilic bacteria increased by a 0.9 log with an amplitude of 100% and 10 min treatment. The results showed that ultrasound improved the yield and microbial, nutritional, and physicochemical properties of Panela cheese. View Full-Text
Keywords: high-intensity ultrasound; fresh cheese; microbiological control; nutritional quality high-intensity ultrasound; fresh cheese; microbiological control; nutritional quality
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MDPI and ACS Style

Carrillo-Lopez, L.M.; Juarez-Morales, M.G.; Garcia-Galicia, I.A.; Alarcon-Rojo, A.D.; Huerta-Jimenez, M. The Effect of High-Intensity Ultrasound on the Physicochemical and Microbiological Properties of Mexican Panela Cheese. Foods 2020, 9, 313. https://doi.org/10.3390/foods9030313

AMA Style

Carrillo-Lopez LM, Juarez-Morales MG, Garcia-Galicia IA, Alarcon-Rojo AD, Huerta-Jimenez M. The Effect of High-Intensity Ultrasound on the Physicochemical and Microbiological Properties of Mexican Panela Cheese. Foods. 2020; 9(3):313. https://doi.org/10.3390/foods9030313

Chicago/Turabian Style

Carrillo-Lopez, Luis M., Monica G. Juarez-Morales, Ivan A. Garcia-Galicia, Alma D. Alarcon-Rojo, and Mariana Huerta-Jimenez. 2020. "The Effect of High-Intensity Ultrasound on the Physicochemical and Microbiological Properties of Mexican Panela Cheese" Foods 9, no. 3: 313. https://doi.org/10.3390/foods9030313

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