Goat's milk cheese accelerated ripening. Compositional indexes

E Sendra, J Saldo, Buenaventura Guamis

Research output: Other contribution


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) [4]. Previous studies from our group [3] 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.
Original languageEnglish
Publication statusPublished - 1999


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