High hydrostatic pressure for accelerating ripening of goat's milk cheese: Proteolysis and texture

J. Saldo, E. Sendra, B. Guamis

Research output: Contribution to journalArticleResearchpeer-review

57 Citations (Scopus)

Abstract

High hydrostatic pressurization is proposed for cheese ripening acceleration. Several treatments were used for accelerating ripening of goat's milk cheese: 50 MPa / 72 h, 400 MPa / 5 min and 400 MPa / 5 min followed by 50 MPa / 72 h all at 14 °C. Moisture content and pH were higher in 400 MPa treatments compared to the others. By measuring proteolysis indexes, 400 MPa treatments were found to accelerate ripening (14 d in contrast to 28 d conventionally) due to enhanced enzyme activity from inoculated starter culture. Sensory analysis indicated bitter notes in the accelerated ripened cheese. Pressurized cheeses were less crumbly and more elastic than control.
Original languageEnglish
Pages (from-to)636-640
JournalJournal of Food Science
Volume65
Issue number4
DOIs
Publication statusPublished - 1 Jan 2000

Keywords

  • Goat's milk cheese
  • High pressure
  • Proteolysis
  • Ripening
  • Texture

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