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Specific effect of high-pressure treatment of milk on cheese proteolysis

Published online by Cambridge University Press:  23 May 2005

Martín Buffa ,
Buenaventura Guamis  and
Antonio J Trujillo
Martín Buffa
Affiliation:
Centre Especial de Recerca Planta de Tecnologia dels Aliments, CERPTA, 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, XiT, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra Spain
Antonio J Trujillo
Affiliation:
Centre Especial de Recerca Planta de Tecnologia dels Aliments, CERPTA, XiT, Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Universitat Autònoma de Barcelona, 08193 Bellaterra Spain
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Abstract

The extent of primary and secondary proteolysis of cheeses made from raw (RA), pasteurized (PA, 72 °C, 15 s) or pressure-treated (PR, 500 MPa, 15 min, 20 °C) goats' milk was assessed. Modifications in cheese-making technology were introduced to obtain cheeses with the same moisture content, and thus studied per se the effect of milk treatment on cheese proteolysis.

The PR milk cheese samples were differentiated from RA and PA milk cheeses by their elevated β-lg content, and by the faster degradation of αs1-, αs2- and β-CN throughout ripening. Non-significant differences were found in either pH 4·6 soluble-nitrogen or trichloracetic acid soluble-nitrogen contents of cheeses. However, the pasteurization of milk decreased the free amino acid production in cheese. The RA milk cheeses had the highest amount of proline and the lowest concentrations of serine, tyrosine, arginine and α-aminobutyric acid, whereas PR milk cheese showed higher levels of arginine.

Keywords

Proteolysisripeninggoat cheesehigh-pressure treatment
Type
Research Article
Information
Journal of Dairy Research , Volume 72 , Issue 4 , November 2005 , pp. 385 - 392
Copyright
Proprietors of Journal of Dairy Research 2005

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