Effect of high-pressure treatments on proteolysis and texture of ewes' raw milk La Serena cheese

被引：29

作者：

Garde, Sonia ^{[1
]}

Arques, Juan Luis ^{[1
]}

Gaya, Pilar ^{[1
]}

Medina, Margarita ^{[1
]}

Nunez, Manuel ^{[1
]}

机构：

[1] INIA, Dept Tecnol Alimentos, E-28040 Madrid, Spain

来源：

INTERNATIONAL DAIRY JOURNAL | 2007年 / 17卷 / 12期

关键词：

high pressure; La Serena cheese; proteolysis; taste; texture;

D O I：

10.1016/j.idairyj.2006.10.009

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

La Serena cheeses, made from Merino ewes' raw milk, were high-pressure (HP)-treated at 300 or 400 MPa for 10min at 10 degrees C, on days 2 or 50 of ripening. Cheeses treated by HP on day 2 showed higher pH values than control cheese on day 3, but cheeses treated by HP on days 2 or 50 and control cheese had similar pH values on day 60. Breakdown of caseins was delayed by HP treatment of cheeses on day 2. Cheeses treated by HP on day 2 showed higher levels of hydrophilic peptides, lower levels of hydrophobic peptides, lower hydrophobic peptides: hydrophilic peptides ratios, and higher total contents of free amino acids than those of control cheese. HP treatment of cheese on day 50 scarcely affected proteolysis of 60-day-old cheeses. Fracturability, hardness and elasticity values of cheeses treated by HP on day 2 were higher than those of control cheese and of cheeses treated on day 50. Cheeses treated at 400 MPa on day 2 received the lowest scores for quality of taste from panellists, whereas the rest of HP-treated cheeses did not differ from control cheese. (C) 2007 Elsevier Ltd. All rights reserved.

引用

页码：1424 / 1433

页数：10

共 44 条

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