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High Pressure Research
An International Journal
Volume 19, 2000 - Issue 1-6
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Original Articles

Effects of high pressure treatment on fermentation processes during ripening of Gouda cheese

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Pages 37-41 | Received 09 Sep 1999, Accepted 07 Dec 1999, Published online: 19 Aug 2006
 

Abstract

High pressures ranging 50 to 400 MPa were applied to Gouda cheese cylinders and evolution of the volatile fraction was followed during three weeks. No new volatiles were recovered after simultaneous distillation-extraction, but some effects of high pressure on the fermentation processes were observed. Thus butyric acid and acetoin were found in lower concentrations after ripening of pressurized samples. Nevertheless differences in the volatile profile were not large enough to suggest an effect of high pressure on the acceleration of Gouda cheese ripening.

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