Colour changes during ripening of high pressure treated hard caprine cheese

J. Saldo, E. Sendra, B. Guamis

Research output: Contribution to journalArticleResearchpeer-review

17 Citations (Scopus)


High hydrostatic pressure (HHP) treatment of cheese intended to accelerate ripening. Along with increased proteolysis, some other parameters were affected, colour being one of them. Right after HHP and at the end of ripening time, Hunterlab colour parameters were very similar in both control and cheese treated at 400 MPa, but during ripening they evolved in a different way. HHP-treated cheese had lower lightness and higher chroma values than control cheese and both characteristics were unexpectedly associated to higher moisture values. Those differences are attributed to changes in cheese microstructure.
Original languageEnglish
Pages (from-to)659-663
JournalHigh Pressure Research
Publication statusPublished - 1 Jun 2002


  • Colour
  • Goat cheese
  • High pressure
  • Ripening


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