Effect of high-pressure treatments on proteolysis, volatile compounds, texture, colour, and sensory characteristics of semi-hard raw ewe milk cheese

High pressure (HP) offers potential industrial applications in cheese preservation, but it is essential to provide knowledge concerning their effects on the ripening process and sensory characteristics. In this study, we investigated the effect of different HP treatments (200–500MPa at 14°C for 10mi...

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Bibliographic Details
Published in:Food research international 2017-10, Vol.100 (Pt 1), p.595-602
Main Authors: Ávila, Marta, Gómez-Torres, Natalia, Delgado, David, Gaya, Pilar, Garde, Sonia
Format: Article
Language:English
Subjects:
Animals
Cheese - analysis
Ewe milk cheese
Female
Food Preservation - methods
High pressure
Odorants - analysis
Pressure
Proteolysis
Proteolysis, texture, volatile compounds
Sensory characteristics
Sheep
Taste
Volatile Organic Compounds - analysis
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Summary:High pressure (HP) offers potential industrial applications in cheese preservation, but it is essential to provide knowledge concerning their effects on the ripening process and sensory characteristics. In this study, we investigated the effect of different HP treatments (200–500MPa at 14°C for 10min on day 7) on proteolysis, texture, colour, volatile compounds and sensory characteristics of semi-hard raw ewe milk cheese. HP treatments did not affect pH or dry matter values of 60-day-old cheeses. Treatments at pressure levels up to 400MPa led to significant (P
ISSN:0963-9969
1873-7145
DOI:10.1016/j.foodres.2017.07.043