The principal aim of this work was to compare cheeses obtained from cow milk previously subjected to high pressure homogenization (HPH) at 1000 bar with those produced from raw and heat treated milk. The HPH treatment had both direct and indirect effects on cheese characteristics and their evolution during ripening. The direct effects were principally linked to the quali-quantitative modification of the microbial population, microstrucutre and water binding capacity of proteins. The indirect effects involved principally the activities of the microbial population and of the naturally occurring enzymes. The gas-chromatographic analyses of the free fatty acids, the SDS-Page profiles as well as the GC-SPME measurements of volatile compounds released during ripening evidenced that dynamic pressure can be regarded also as an useful tool to differentiate and positively characterise products obtained from the same raw material. The results obtained indicated that the activation of proteolytic and lipolytic activities in cheeses obtained from pressurised milk could be be linked to an enhancement of endogenous enzymatic activities, a shift of microbial population or to a different exposure of the proteins and lipids to enzymatic activity.
Effects of high pressure homogenization on ripening patterns of caciotta cheese
LANCIOTTI, ROSALBA;GUERZONI, MARIA ELISABETTA;IUCCI, LUCIANA;NDAGIJIMANA, MAURICE;VALLICELLI, MELANIA;VANNINI, LUCIA
2004
Abstract
The principal aim of this work was to compare cheeses obtained from cow milk previously subjected to high pressure homogenization (HPH) at 1000 bar with those produced from raw and heat treated milk. The HPH treatment had both direct and indirect effects on cheese characteristics and their evolution during ripening. The direct effects were principally linked to the quali-quantitative modification of the microbial population, microstrucutre and water binding capacity of proteins. The indirect effects involved principally the activities of the microbial population and of the naturally occurring enzymes. The gas-chromatographic analyses of the free fatty acids, the SDS-Page profiles as well as the GC-SPME measurements of volatile compounds released during ripening evidenced that dynamic pressure can be regarded also as an useful tool to differentiate and positively characterise products obtained from the same raw material. The results obtained indicated that the activation of proteolytic and lipolytic activities in cheeses obtained from pressurised milk could be be linked to an enhancement of endogenous enzymatic activities, a shift of microbial population or to a different exposure of the proteins and lipids to enzymatic activity.I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
