Main Article Content
The effect of the high-pressure on Turkish white cheese has investigated during the ripening. The higher pressure exhibited an enhanced effect on the composition and pH value cheeses (P<0.05) while the low one did not affect. The soluble nitrogen fractions and ripening index values showed the tendency to rise by pressure treatment, while lipolysis was not affected by the pressure process. The pressurizing showed a highly lethal effect on total and lactic acid bacteria counts (P<0.05). Even though the total mold-yeast and coliform bacteria have not detected after high-pressure treatment, their existence in a considerable amount has seen at the end of storage.