Decrease of free amino acids in high-pressure treated cheese

High-pressure treatment of cheese has been studied with a view to preserving fresh cheese [1], and also of developing a method of accelerating its ripening [2-7]. While these objectives can be reached, other changes also occur in cheese when high pressure is applied. One of those changes is the decrease of free amino acids (FAA) in cheese treated in pressures over 200-300 MPa. In this paper we will try to summarize the results obtained by different research groups, as well as our own. These results have been published separately, but not previously tied together and explained.