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

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-proce...

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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
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Picon, Antonia
Gaya, Pilar
Nuñez, Manuel
description 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 
doi_str_mv 10.1007/s11947-013-1206-5
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identifier ISSN: 1935-5130
ispartof Food and bioprocess technology, 2014-08, Vol.7 (8), p.2207-2217
issn 1935-5130
1935-5149
language eng
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source Springer Nature
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
title High-Pressure Processing for the Control of Lipolysis, Volatile Compounds and Off-odours in Raw Milk Cheese
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