Proteolysis in goat cheese made from raw, pasteurized or pressure-treated milk

A. J. Trujillo, M. Buffa, I. Casals, P. Fernández, B. Guamis

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39 Citations (Scopus)


Primary and secondary proteolysis of goat cheese made from raw (RA), pasteurized (PA; 72 °C, 15 s) and pressure-treated milk (PR; 500 MPa, 15 min, 20 °C) were examined by capillary electrophoresis, nitrogen fractionation and HPLC peptide profiles. PA milk cheese showed a more important hydrolysis (P < 0.05) of αs1-casein than RA milk cheese at the first stages of ripening (15 days), while PR milk cheese had a level between those seen in PA and RA milk cheeses. Degradation of β-casein was more important (P < 0.05) in PA and PR than in RA milk cheeses at 15 days of ripening. However, from thereon β-casein in PR and RA milk cheeses was hydrolyzed at essentially similar rates, but at lower rates (P < 0.05) than in PA milk cheeses. Pressure treatment could induce proteolysis of β-casein in a way, which is different from that produced by heat treatment. There was an increase in 4.6-soluble nitrogen (WSN) and in trichloroacetic acid (TCASN) throughout ripening in cheeses, but higher contents (P < 0.05) in PA and PR milk cheeses at the end of ripening were observed. PR milk cheeses contained considerably higher content (P < 0.05) of free amino acids than RA or PA milk cheeses. In general, heat and pressure treatments had no significant effect on the levels of hydrophobic and hydrophilic peptides. © 2002 Elsevier Science Ltd. All rights reserved.
Original languageEnglish
Pages (from-to)309-319
JournalInnovative Food Science and Emerging Technologies
Publication statusPublished - 1 Dec 2002


  • Goat milk cheese
  • High pressure
  • Proteolysis


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