TY - JOUR
T1 - Ripening profiles of goat cheese produced from milk treated with high pressure
AU - Trujillo, A. J.
AU - Royo, C.
AU - Ferragut, V.
AU - Guamis, B.
PY - 1999/1/1
Y1 - 1999/1/1
N2 - Goat cheeses were made from pasteurized (72 °C, 15 s) and high-pressure (HP)-treated milk (500 MPa, 15 min, 20 °C). At 45 days of ripening, cheeses made from both types of milk were similar in moisture, quality, electrophoretic profiles, water-soluble nitrogen, and total free fatty acid contents. Cheeses made from HP-treated milk had higher pH and salt, matured more quickly, as determined by formation of total free amino acids, and developed strong flavors. Reverse-phase high-performance liquid chromatography showed differences between the peptide profiles of the cheeses. Differences in small peptides and free amino acids indicated a higher extent of proteolysis in cheeses made from HP-treated milk.
AB - Goat cheeses were made from pasteurized (72 °C, 15 s) and high-pressure (HP)-treated milk (500 MPa, 15 min, 20 °C). At 45 days of ripening, cheeses made from both types of milk were similar in moisture, quality, electrophoretic profiles, water-soluble nitrogen, and total free fatty acid contents. Cheeses made from HP-treated milk had higher pH and salt, matured more quickly, as determined by formation of total free amino acids, and developed strong flavors. Reverse-phase high-performance liquid chromatography showed differences between the peptide profiles of the cheeses. Differences in small peptides and free amino acids indicated a higher extent of proteolysis in cheeses made from HP-treated milk.
KW - Goat cheese
KW - High pressure
KW - Peptide profile
KW - Proteolysis
KW - Ripening
U2 - https://doi.org/10.1111/j.1365-2621.1999.tb15922.x
DO - https://doi.org/10.1111/j.1365-2621.1999.tb15922.x
M3 - Article
SN - 0022-1147
VL - 64
SP - 833
EP - 837
JO - Journal of Food Science
JF - Journal of Food Science
ER -