| Title: | Effects of high pressure treatment on volatile profile during ripening of ewe milk cheese |
| Author(s): | Juan B; Barron LJ; Ferragut V; Trujillo AJ; |
| Address: | "Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA), CeRTA, XiT, Departament de Ciencia Animal i dels Aliments, Facultat de Veterinaria, Universitat Autonoma de Barcelona, 08193 Bellaterra, Spain" |
| DOI: | 10.3168/jds.S0022-0302(07)72614-0 |
| ISSN/ISBN: | 1525-3198 (Electronic) 0022-0302 (Linking) |
| Abstract: | "The effect of high-pressure treatment on the volatile profile of ewe milk cheeses was investigated. Cheeses were submitted to 200, 300, 400 and 500 MPa at 2 stages of ripening (after 1 and 15 d of manufacturing) and volatile compounds were assayed at 15 and 60 d of ripening. High-pressure treatment altered the balance of volatile profile of cheeses, limiting the formation of acids, alcohols, ketones, aldehydes, and sulfur compounds and enhancing the formation of 2,3-butanedione. In general, cheeses pressurized at 15 d of ripening were more similar to untreated cheeses than those treated at 1 d. Cheeses treated at 300 MPa after 1 d of manufacturing were characterized by higher levels of free amino acids, ethanol, ethyl esters, and branched-chain aldehydes, whereas cheeses treated at 500 MPa after 1 d of manufacturing had lower microbial populations, showed the highest abundance of 2,3-butanedione, pyruvaldehyde, and methyl ketones, and the lowest abundance of alcohols" |
| Keywords: | "Animals Bacteria/*isolation & purification Cheese/*analysis/microbiology Colony Count, Microbial Food Handling/*methods Lactobacillus/isolation & purification Lactococcus/isolation & purification Milk Organic Chemicals/*analysis *Pressure Principal Compon;" |
| Notes: | "MedlineJuan, B Barron, L J R Ferragut, V Trujillo, A J eng Research Support, Non-U.S. Gov't 2006/12/22 J Dairy Sci. 2007 Jan; 90(1):124-35. doi: 10.3168/jds.S0022-0302(07)72614-0" |
