Effect of high pressures on the process of Edam cheese proteolysis†

^†Presented at the 42nd EHPRG conference, Lausanne, September 1–4, 2004.

Abstract

The effect of a high pressure on processing of Edam cheese proteolysis was examined with the aim to determine the possibilities of accelerating the cheese ripening process, or cheese preserving. The cheese samples were subjected to pressurization under the pressure of 200 and 400 MPa, at room temperature, in hydraulic pressure generators directly after salting and after 4, 6 and 8 weeks of ripening. During further ripening of the cheeses, chemical analysis and organoleptic evaluation were periodically carried out. The control sample consisted of traditionally ripening cheeses, i.e. not being subjected to pressurization. During ripening, an increase in the levels of non-protein nitrogen, amino acid nitrogen and pH 4.6-soluble and water-soluble nitrogen was observed in all the cheeses. On the other hand, the pressure of 200 and 400 MPa on the run of proteolysis had no significant effect. The application of high pressure had an influence on the improvement of the cheeses' consistency.

^†Presented at the 42nd EHPRG conference, Lausanne, September 1–4, 2004.

Keywords:

• Pressurization
• Cheese
• Proteolysis

Acknowledgements

The work was supported by National Grant (2003-20006) from State Committee for Scientific Research.

Notes

^†Presented at the 42nd EHPRG conference, Lausanne, September 1–4, 2004.