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Effects of high-pressure treatment on free fatty acids release during ripening of ewes' milk cheese

Published online by Cambridge University Press:  26 October 2007

Bibiana Juan ,
Victoria Ferragut ,
Martin Buffa ,
Buenaventura Guamis  and
Antonio-José Trujillo
Bibiana Juan
Affiliation:
Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), CeRTA, XiT, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
Victoria Ferragut
Affiliation:
Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), CeRTA, XiT, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
Martin Buffa
Affiliation:
Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), CeRTA, XiT, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
Buenaventura Guamis
Affiliation:
Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), CeRTA, XiT, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
Antonio-José Trujillo*
Affiliation:
Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), CeRTA, XiT, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra, Spain
*
*For correspondence; e-mail: [email protected]
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Abstract

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.

Keywords

High-pressure treatmentewes' milk cheeselipolysis
Type
Research Article
Information
Journal of Dairy Research , Volume 74 , Issue 4 , November 2007 , pp. 438 - 445
Copyright
Copyright © Proprietors of Journal of Dairy Research 2007

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