High-Pressure Processing for the Control of Lipolysis, Volatile Compounds and Off-odours in Raw Milk Cheese

• Published in: Food and bioprocess technology 2014-08, Vol.7 (8), p.2207-2217
• Main Authors: Calzada, Javier, del Olmo, Ana, Picon, Antonia, Gaya, Pilar, Nuñez, Manuel
• Format: Article
• Language: English
• Subjects: acids; Agriculture; Alcohols; Aldehydes; Aroma compounds; Biotechnology; Chain branching; Cheese; Cheese flavor; cheese milk; cheesemaking; cheeses; Chemistry; Chemistry and Materials Science; Chemistry/Food Science; Cold storage; Dairy products; Esters; Fatty acids; Flavor compounds; Flavors; Food Science; free fatty acids; high pressure treatment; Ketones; Lipolysis; Milk; Odors; off odors; Original Paper; Pressure; Pressure dependence; principal component analysis; Principal components analysis; Propionic acid; Rancidity; raw milk; Ripening; sulfur; Sulfur compounds; Volatile compounds
• ISSN: 1935-5130; 1935-5149
• DOI: 10.1007/s11947-013-1206-5

Build-up of flavour compounds throughout ripening of raw milk cheeses may result in strong over-ripening notes during refrigerated storage. In order to control the formation of free fatty acids (FFAs) and volatile compounds, and the appearance of off-odours, raw milk cheeses were high-pressure-processed (HPP) 21 or 35 days after manufacture at 400 or 600 MPa. Ripening proceeded at 8 °C until day 60 and, afterwards, cheeses were held at 4 °C until day 240. The effect of HPP on the formation of FFAs and volatile compounds was dependent on pressure level and cheese age at the time of treatment. On day 60, acetic and propionic acids, branched-chain FFAs and short-chain FFAs showed the lowest (p