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

@article{Juan2007EffectsOH,
  title={Effects of high-pressure treatment on free fatty acids release during ripening of ewes' milk cheese.},
  author={Bibiana Juan and Victoria Ferragut and Mart{\'i}n Buffa and Buenaventura Guamis and A. Trujillo},
  journal={The Journal of dairy research},
  year={2007},
  volume={74 4},
  pages={438-45}
}
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… CONTINUE READING

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