Goat's milk cheese accelerated ripening. Compositional indexes

E Sendra; J Saldo; Buenaventura Guamis

Goat's milk cheese accelerated ripening. Compositional indexes

E Sendra, J Saldo, Buenaventura Guamis

Research output: Other contribution

Abstract

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 language	English
Publication status	Published - 1999

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title = "Goat's milk cheese accelerated ripening. Compositional indexes",

abstract = "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.",

author = "E Sendra and J Saldo and Buenaventura Guamis",

year = "1999",

language = "English",

type = "Other",

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TY - GEN

T1 - Goat's milk cheese accelerated ripening. Compositional indexes

AU - Sendra, E

AU - Saldo, J

AU - Guamis, Buenaventura

PY - 1999

Y1 - 1999

N2 - 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.

AB - 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.

M3 - Other contribution

ER -

Goat's milk cheese accelerated ripening. Compositional indexes

Abstract

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