Decrease of free amino acids in high-pressure treated cheese

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    8 Citations (Scopus)

    Abstract

    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.
    Original languageEnglish
    Pages (from-to)33-36
    JournalHigh Pressure Research
    Volume19
    Issue number1-6
    DOIs
    Publication statusPublished - 1 Jan 2000

    Keywords

    • Cheese
    • Free amino acids
    • Ripening

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