Ripening Profiles of Goat Cheese Produced from Milk Treated with High Pressure

: 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.

[1]  B. Guamis,et al.  Influence of pressurization on goat milk and cheese composition and yield , 1999 .

[2]  B. Guamis,et al.  Comparison of the Effects of High Pressure and Thermal Treatments on the Casein Micelles in Goat's Milk , 1998 .

[3]  R. López-Fandiño,et al.  Distribution of minerals and proteins between the soluble and colloidal phases of pressurized milks from different species , 1998, Journal of Dairy Research.

[4]  Eric Beuvier,et al.  Possible implications of milk pasteurization on the manufacture and sensory quality of ripened cheese , 1997 .

[5]  H. Ramaswamy,et al.  Ultra High Pressure Pasteurization of Milk: Kinetics of Microbial Destruction and Changes in Physico-chemical Characteristics , 1997 .

[6]  G. Barbosa‐Cánovas,et al.  High Pressure Treatment of Milk and Effects on Microbiological and Sensory Quality of Cheddar Cheese , 1997 .

[7]  S. Pochet,et al.  Ripening and quality of Swiss-type cheese made from raw, pasteurized or microfiltered milk , 1997 .

[8]  A. Law,et al.  Comparison of the Effects of High-Pressure Treatments and Heat Pasteurization on the Whey Proteins in Goat's Milk , 1997 .

[9]  K. Heremans.  High pressure research in the biosciences and biotechnology : proceedings of the XXXIVth Meeting of the European High Pressure Research Group, Leuven, Belgium, September 1-5, 1996 , 1997 .

[10]  L. Vassal,et al.  Influence des variants AA et FF de la caséine αs1 caprine sur le rendement fromager et les caractéristiques sensorielles des fromages , 1996 .

[11]  R. Grappin,et al.  Comparaison de la qualité de fromages à pâte pressée cuite fabriqués à partir de lait cru ou microfiltré , 1995 .

[12]  P. Fox,et al.  Contribution of the indigenous microflora to the maturation of cheddar cheese , 1993 .

[13]  P. Fox,et al.  Use of the Cd-ninhydrin reagent to assess proteolysis in cheese during ripening , 1992, Journal of Dairy Research.

[14]  A. Law,et al.  Analysis of the whey protein fraction during ripening of Cheddar type cheese containing heat denaturated β-lactoglobulin , 1992 .

[15]  D. E. Johnston,et al.  Effects of high hydrostatic pressure on milk , 1992 .

[16]  P. Fox,et al.  Glycolysis and related reactions during cheese manufacture and ripening. , 1990, Critical reviews in food science and nutrition.

[17]  P. Fox,et al.  Soluble nitrogen in Cheddar cheese: comparison of extraction procedures , 1982 .

[18]  U. K. Laemmli,et al.  Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4 , 1970, Nature.