Lipolysis of cheeses made from goat milk treated by ultra-high pressure homogenization

Bibiana Juan Godoy; Joan Miquel Quevedo; Anna Zamora Viladomiu; Buenaventura Guamis; Antonio José Trujillo

doi:https://doi.org/10.1016/j.lwt.2014.10.003

Lipolysis of cheeses made from goat milk treated by ultra-high pressure homogenization

Bibiana Juan Godoy, Joan Miquel Quevedo, Anna Zamora Viladomiu, Buenaventura Guamis, Antonio José Trujillo

Department of Animal and Food Science

Research output: Contribution to journal › Article › Research › peer-review

17 Citations (Scopus)

Abstract

© 2014 Elsevier Ltd. The effect of ultra high-pressure homogenization of goat milk (200MPa, 30°C) on the lipolytic profile of cheese was studied and compared to cheeses made from homogenized-pasteurized (18+2MPa, 72°C for 15s) and pasteurized (72°C, 15s) milk. Cheeses produced from ultra high-pressure homogenized milk presented similar levels of lipolysis to those made from pasteurized milk; however, the former showed higher contents of short-chain fatty acids at early stages of ripening. Cheeses made from homogenized-pasteurized milk exhibited the highest levels of lipolysis, presenting twice the levels of total free fatty acids at 30 and 60 days of ripening. Differences in the lipolysis level between the two homogenization technologies could be caused by different changes produced on milk fat globules, making easier or more difficult the fat accessibility for the lipolytic enzymes present in cheese.

Original language	English
Pages (from-to)	1034-1038
Journal	LWT - Food Science and Technology
Volume	60
DOIs	https://doi.org/10.1016/j.lwt.2014.10.003
Publication status	Published - 1 Jan 2015

Keywords

Goat milk cheeses
Lipolysis
Oxidation
Ultra-high pressure homogenization

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https://doi.org/10.1016/j.lwt.2014.10.003

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@article{cb8949be7d004be88dc7e8c2a71eb4a2,

title = "Lipolysis of cheeses made from goat milk treated by ultra-high pressure homogenization",

abstract = "{\textcopyright} 2014 Elsevier Ltd. The effect of ultra high-pressure homogenization of goat milk (200MPa, 30°C) on the lipolytic profile of cheese was studied and compared to cheeses made from homogenized-pasteurized (18+2MPa, 72°C for 15s) and pasteurized (72°C, 15s) milk. Cheeses produced from ultra high-pressure homogenized milk presented similar levels of lipolysis to those made from pasteurized milk; however, the former showed higher contents of short-chain fatty acids at early stages of ripening. Cheeses made from homogenized-pasteurized milk exhibited the highest levels of lipolysis, presenting twice the levels of total free fatty acids at 30 and 60 days of ripening. Differences in the lipolysis level between the two homogenization technologies could be caused by different changes produced on milk fat globules, making easier or more difficult the fat accessibility for the lipolytic enzymes present in cheese.",

keywords = "Goat milk cheeses, Lipolysis, Oxidation, Ultra-high pressure homogenization",

author = "{Juan Godoy}, Bibiana and Quevedo, {Joan Miquel} and {Zamora Viladomiu}, Anna and Buenaventura Guamis and Trujillo, {Antonio Jos{\'e}}",

year = "2015",

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doi = "https://doi.org/10.1016/j.lwt.2014.10.003",

language = "English",

volume = "60",

pages = "1034--1038",

journal = "LWT - Food Science and Technology",

issn = "0023-6438",

publisher = "Academic Press Inc.",

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TY - JOUR

T1 - Lipolysis of cheeses made from goat milk treated by ultra-high pressure homogenization

AU - Juan Godoy, Bibiana

AU - Quevedo, Joan Miquel

AU - Zamora Viladomiu, Anna

AU - Guamis, Buenaventura

AU - Trujillo, Antonio José

PY - 2015/1/1

Y1 - 2015/1/1

N2 - © 2014 Elsevier Ltd. The effect of ultra high-pressure homogenization of goat milk (200MPa, 30°C) on the lipolytic profile of cheese was studied and compared to cheeses made from homogenized-pasteurized (18+2MPa, 72°C for 15s) and pasteurized (72°C, 15s) milk. Cheeses produced from ultra high-pressure homogenized milk presented similar levels of lipolysis to those made from pasteurized milk; however, the former showed higher contents of short-chain fatty acids at early stages of ripening. Cheeses made from homogenized-pasteurized milk exhibited the highest levels of lipolysis, presenting twice the levels of total free fatty acids at 30 and 60 days of ripening. Differences in the lipolysis level between the two homogenization technologies could be caused by different changes produced on milk fat globules, making easier or more difficult the fat accessibility for the lipolytic enzymes present in cheese.

AB - © 2014 Elsevier Ltd. The effect of ultra high-pressure homogenization of goat milk (200MPa, 30°C) on the lipolytic profile of cheese was studied and compared to cheeses made from homogenized-pasteurized (18+2MPa, 72°C for 15s) and pasteurized (72°C, 15s) milk. Cheeses produced from ultra high-pressure homogenized milk presented similar levels of lipolysis to those made from pasteurized milk; however, the former showed higher contents of short-chain fatty acids at early stages of ripening. Cheeses made from homogenized-pasteurized milk exhibited the highest levels of lipolysis, presenting twice the levels of total free fatty acids at 30 and 60 days of ripening. Differences in the lipolysis level between the two homogenization technologies could be caused by different changes produced on milk fat globules, making easier or more difficult the fat accessibility for the lipolytic enzymes present in cheese.

KW - Goat milk cheeses

KW - Lipolysis

KW - Oxidation

KW - Ultra-high pressure homogenization

U2 - https://doi.org/10.1016/j.lwt.2014.10.003

DO - https://doi.org/10.1016/j.lwt.2014.10.003

M3 - Article

SN - 0023-6438

VL - 60

SP - 1034

EP - 1038

JO - LWT - Food Science and Technology

JF - LWT - Food Science and Technology

ER -

Lipolysis of cheeses made from goat milk treated by ultra-high pressure homogenization

Abstract

Keywords

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