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ewes' milk cheese

Journal of Dairy Research (1)

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Effects of high-pressure treatment on free fatty acids release during ripening of ewes' milk cheese
Bibiana Juan, Victoria Ferragut, Martin Buffa, Buenaventura Guamis, Antonio-José Trujillo
Journal:

Journal of Dairy Research / Volume 74 / Issue 4 / November 2007

Published online by Cambridge University Press:

26 October 2007, pp. 438-445

Print publication:

November 2007
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The free fatty acid (FFA) profile of high pressure treated ewes' milk cheeses were studied to assess the effect of pressure treatment on cheese lipolysis. Cheeses were treated at 200, 300, 400 or 500 MPa (2P to 5P) at two stages of ripening (after 1 and 15 days of manufacturing; P1 and P15) and FFA were assayed at 1, 15 and 60 d ripening. On the first day of ripening, 3P1-cheeses showed levels of FFA twice that of the control cheeses. However, no significant differences were found between 3P1 and control cheeses at 60 d ripening. On the contrary, 4P1 and 5P1-cheeses had the lowest total FFA levels. The point at which pressure treatment was applied influenced the FFA profile of cheeses; cheeses pressurized at pressures <400 MPa on the first day of ripening were more similar to untreated cheeses than their homologues treated at 15 d.