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

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

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La Serena cheeses, made from Merino ewes' raw milk, were high-pressure (HP)-treated at 300 or 400 MPa for 10 min at 10 °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. © 2007 Elsevier Ltd. All rights reserved.

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Bibliographic Details
Main Authors: Garde López-Brea, Sonia, Arques Orobón, Juan Luis, Gaya Sicilia, María Pilar, Medina, M., Núñez Gutiérrez, Manuel
Format: artículo biblioteca
Language:English
Published: Elsevier 2007
Subjects:High pressure, La Serena cheese, Proteolysis, Taste, Texture,
Online Access:http://hdl.handle.net/20.500.12792/1659
http://hdl.handle.net/10261/291409
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spelling dig-inia-es-10261-2914092023-02-20T07:17:55Z Effect of high-pressure treatments on proteolysis and texture of ewes' raw milk La Serena cheese Garde López-Brea, Sonia Arques Orobón, Juan Luis Gaya Sicilia, María Pilar Medina, M. Núñez Gutiérrez, Manuel High pressure La Serena cheese Proteolysis Taste Texture La Serena cheeses, made from Merino ewes' raw milk, were high-pressure (HP)-treated at 300 or 400 MPa for 10 min at 10 °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. © 2007 Elsevier Ltd. All rights reserved. 2023-02-20T07:17:55Z 2023-02-20T07:17:55Z 2007 artículo International Dairy Journal 17(12) : 1424-1433 (2007) 0958-6946 http://hdl.handle.net/20.500.12792/1659 http://hdl.handle.net/10261/291409 10.1016/j.idairyj.2006.10.009 en none Elsevier
institution INIA ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-inia-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del INIA España
language English
topic High pressure
La Serena cheese
Proteolysis
Taste
Texture
High pressure
La Serena cheese
Proteolysis
Taste
Texture
spellingShingle High pressure
La Serena cheese
Proteolysis
Taste
Texture
High pressure
La Serena cheese
Proteolysis
Taste
Texture
Garde López-Brea, Sonia
Arques Orobón, Juan Luis
Gaya Sicilia, María Pilar
Medina, M.
Núñez Gutiérrez, Manuel
Effect of high-pressure treatments on proteolysis and texture of ewes' raw milk La Serena cheese
description La Serena cheeses, made from Merino ewes' raw milk, were high-pressure (HP)-treated at 300 or 400 MPa for 10 min at 10 °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. © 2007 Elsevier Ltd. All rights reserved.
format artículo
topic_facet High pressure
La Serena cheese
Proteolysis
Taste
Texture
author Garde López-Brea, Sonia
Arques Orobón, Juan Luis
Gaya Sicilia, María Pilar
Medina, M.
Núñez Gutiérrez, Manuel
author_facet Garde López-Brea, Sonia
Arques Orobón, Juan Luis
Gaya Sicilia, María Pilar
Medina, M.
Núñez Gutiérrez, Manuel
author_sort Garde López-Brea, Sonia
title Effect of high-pressure treatments on proteolysis and texture of ewes' raw milk La Serena cheese
title_short Effect of high-pressure treatments on proteolysis and texture of ewes' raw milk La Serena cheese
title_full Effect of high-pressure treatments on proteolysis and texture of ewes' raw milk La Serena cheese
title_fullStr Effect of high-pressure treatments on proteolysis and texture of ewes' raw milk La Serena cheese
title_full_unstemmed Effect of high-pressure treatments on proteolysis and texture of ewes' raw milk La Serena cheese
title_sort effect of high-pressure treatments on proteolysis and texture of ewes' raw milk la serena cheese
publisher Elsevier
publishDate 2007
url http://hdl.handle.net/20.500.12792/1659
http://hdl.handle.net/10261/291409
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AT arquesorobonjuanluis effectofhighpressuretreatmentsonproteolysisandtextureofewesrawmilklaserenacheese
AT gayasiciliamariapilar effectofhighpressuretreatmentsonproteolysisandtextureofewesrawmilklaserenacheese
AT medinam effectofhighpressuretreatmentsonproteolysisandtextureofewesrawmilklaserenacheese
AT nunezgutierrezmanuel effectofhighpressuretreatmentsonproteolysisandtextureofewesrawmilklaserenacheese
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