Proteolysis and viscoelastic properties of high pressure treated Gouda cheese

被引：0

作者：

Messens, W ^{[1
]}

Arevalo, J ^{[1
]}

Dewettinck, K ^{[1
]}

Huyghebaert, A ^{[1
]}

机构：

[1] State Univ Ghent, Fac Agr & Appl Biol Sci, Dept Food Technol & Nutr, B-9000 Ghent, Belgium

来源：

ADVANCES IN HIGH PRESSURE BIOSCIENCE AND BIOTECHNOLOGY | 1999年

关键词：

D O I：

暂无

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The proteolysis and viscoelastic properties of high pressure treated Gouda cheese were studied during ripening (0-42 d) using pressures from 50 to 400 MPa and holding times from 20 to 100 min. The proteolysis by chymosin and plasmin, and the proteinase/peptidase system of the starter, were not influenced by pressure treatment of Gouda cheese. By pressure treatment, the cheese got less rigid, less solid-like, more viscoelastic and had less resistance to flow at longer times. However, after 42 d of ripening, no significant differences could still be observed between pressurised and unpressurised Gouda cheese.

引用

页码：445 / 448

页数：4

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