High pressure treatment decelerates the lipolysis in a caprine cheese

Effect of high-pressure treatment of 1 day-old full-fat Cheddar cheese on subsequent quality and ripening

“…The mean pH values for the HP-treated cheese were at least 0.05 pH units higher than the values for the control cheese at each sampling day, and the trend in age-related changes was different, as indicated by the significant interaction term. An increase in pH following HP treatment of cheese has previously been reported for Cheddar (Serrano, Velazquez, Lopetcharat, Ramírez, & Torres, 2004), Gouda (Messens et al, 1999), and a goat's milk cheese, Garrotxa (Saldo, McSweeney et al, 2002;Saldo et al, 2003), and has been attributed to a number of factors including: (1) an increase in the dissociation of ionisable groups (e.g., carboxyl groups) of the protein, which may in turn change the concentration of free hydrogen ions, and hence pH (Sheehan et al, 2005); and (2) inactivation of starter bacteria before acidification was complete (Saldo et al, 2003;Serrano et al, 2004). In addition, it has been reported that the ability of lactic acid bacteria to produce acid is reduced by HP treatment (at ≥200 MPa), even when there is no apparent loss of cell viability (Casal & Gόmez, 1999).…”

“…HP treatment had little effect on the levels of individual FFAs, except at 180 days where levels of most FFA were numerically lower in HP-treated cheese than in the control cheese (data not shown). In a similar study, Saldo et al (2003) reported deceleration of lipolysis, as reflected by lower amounts of fatty acids, in goat's milk cheese, Garrotxa, as a result of HP treatment at 400 MPa for 5 min at 14°C. In a study of barostability of selected enzymes, Seyderhelm, Boguslawski, Michaelis, and Knorr (1996) observed that the inactivation of lipase in real food systems was much lower than that in model buffers, a trend they attributed to a protective effect of the food ingredients.…”

Effect of a bacteriocin-producing Lactococcus lactis strain and high-pressure treatment on the esterase activity and free fatty acids in Hispánico cheese

“…Death of thermophilic LAB caused by HP treatment, as shown by the 0.91 log cfu g À1 decrease on day 15 (Table 2), seems to be the main factor responsible for the lower FFA content in BNP-HP cheese. The application of 400 MPa for 5 min at 14 1C to 1-day-oldGarrotxa cheese also lowered the concentration of SCFFAs (C 4:0 , C 6:0 and C 8:0 ), a result which the authors related to the reduction of lactococci counts and the inactivation of lipolytic enzymes by pressure (Saldo et al, 2003).…”

“…The combination of a nisin-producing Lactococcus strain and an autolytic adjunct increased cheese lipolysis, expressed as fat acidity value (Benech, Kheadr, Lacroix, & Fliss, 2003;Sallami, Kheadr, Fliss, & Vuillemard, 2004). In contrast, Garrotxa cheese pressure-treated on the day after manufacture at 400 MPa for 5 min at 14 1C showed decelerated lipolysis (Saldo et al, 2003).…”

The effect of high-pressure treatment at 300MPa on ripening of ewes’ milk cheese

“…Saldo et al (2002) HP-treated goat milk cheeses at 400 MPa for 5 min and found twice the levels of total free amino acids (TFAAs) in HP-treated cheeses compared to the control. However, this HP treatment decelerated lipolysis in cheese (Saldo et al, 2003).…”