Fresh goat cheese was made from pasteurized (72 degrees C, 15 s) or high pr
essure (HP)-treated milk (500 MPa, 15 min, 20 degrees C). Microbiological q
uality tie. mesophilic aerobic bacteria and enterobacteria) of pressurized
milk was comparable to pasteurized milk. Pasteurized and HP-treated milks h
ad different pHs, non-casein nitrogen, total free fatty acids and lipase ac
tivity. There was a slightly larger amount of milk fat separated from the c
urd whey in HP-treated milk compared with pasteurized milk.
The cheese made from HP-treated milk had higher levels of moisture and salt
, but a slightly lower fat content than pasteurized milk cheese. Additional
retention of whey protein and, especially, the greater moisture led to imp
rovements in cheese yield from HP-treated milk.