Proteolysis and viscoelastic properties of high pressure treated Gouda cheese

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.