Composition and Quality of Soft Cheese Made from Milk Treated with High Hydrostatic Pressure

High hydrostatic pressure (HHP) with different levels (500 and 700 MPa at 25◦C for 10 min) was applied on the milk being used in making of soft cheese. Chemical and physical properties of the resultant cheese were studied, compared to cheese made from pasteurized milk (72◦C for 15 sec) as control. The coagulation time decreased significantly by applying HHP on milk cheese, compared to the control. 700 MPa increased (P≤0.05) the yield of cheese, compared to the other treatments. The pH was higher for cheese mad from 500 MPa-treated milk, compared to other treated samples. Using 700 MPa resulted in the lowest pH value. The lowest (P≤0.05) TS and fat contents were observed in cheese made from 700 MPa. The highest firmness was achieved by applying 500 MPa, whereas the lowest firmness was detected when 700 MPa was applied. The most sensory attributes were significantly improved in cheese made of HHP treated milk, compared to the control cheese.