摘要 : Fresh cheese was made from pasteurized (72deg C, 15 s) or high pressure (HP)-treated goat milk (500 MPa, 15 min, 20deg C). Microbial quality (i.e. mesophilic aerobic bacteria and enterobacteria) of pressurized milk was comparable ... 展开 Fresh cheese was made from pasteurized (72deg C, 15 s) or high pressure (HP)-treated goat milk (500 MPa, 15 min, 20deg C). Microbial quality (i.e. mesophilic aerobic bacteria and enterobacteria) of pressurized milk was comparable to that of pasteurized milk. Pasteurized and HP-treated milks had different pH, non-casein nitrogen, total free fatty acids and lipase activity. There was a slightly larger amount of milk fat separated from the curd whey in HP-treated milk compared with pasteurized milk. The cheese made from HP-treated milk had higher moisture and salt contents, but a slightly lower fat content than that made from pasteurized milk. Additional retention of whey protein and, especially, the greater moisture content improved cheese yield from HP-treated milk. 收起