Cheese ripening acceleration is of great interest for the dairy industry and according to a patent application it can be achieved through high hydrostatic pressure (HHP) (10-250 MPa) . Previous studies from our group  applied HHP (350-500 MPa) for microbial inactivation in fresh goat's milk cheese preservation with success. HHP application for goat's milk cheese ripening acceleration is being undertaken in the project: FAIR CT96: 1113 by our group. The aim of the present study was to test mild HHP conditions on a semi-hard goat's milk cheese and evaluate its effects on composition and proteolysis.
|Publication status||Published - 1999|